Egg cake, strawberry’s and China Keemun Hong Cha Hao Ya

Stronger tea or just more of it to complement this pastry? This time I chose a huge mug. A Zealong New Zealand black tea, 7 grams and 500 ml 80 centigrade for two minutes did the best job! More savoury notes in the pastry and more fruity notes in the tea!

@travel_sutra_ came up with a great idea. Earl Grey based on an Assam and Raffaello. I’m not a big fan of Earl Grey and I don’t have a sweet tooth. But I have to admit, this is a great combination. Sweetness disappeared partly, nutty flavour was more noticeable, Earl Grey gave it a fresh aroma.

Spring rolls and an India Meghalaya La Kyrsiew SFTGFOP. Sweetness in the tea balances the spicy Hoi Sin sauce and enhances the sweetness. Delicious! 7 grams of tea, 500 ml, 75 centigrade water and a two minute steep.

Warm weather calls for a fresh salad. The Nepal Jun Chiyabari Himalaya Imperial Black is the perfect partner. 8 grams on 500 ml, 80 centigrade water and a 2 minute brew.

Iranian fruits, nuts, sweets, etc and a really great strong brewed Iranian @nobartea.ir black tea to balance all the sweetness. The tea becomes even more fruity and complex!

No Vino Santo to dip in the Cantuccini alle mandorle but a very sweet China Fujian Golden Monkey. 10 grams on 400 ml of 75 centigrade water for just one minute. Multiple infusions needed.

Banana pancakes and a strong cup of Nepal black tea. Reduces the fatty mouthfeel and brings out the sweetness of the tea.

Noodles, peas and a Tinjure Golden! 8 grams of tea, 500ml, 80 degrees water, 1.5-2.0-2.0-2.5 minutes. Sweet tea reduces the spicy notes of the food and brings out all the delicious aroma’s.

Blueberry muffin and a China Fujian Golden Monkey black tea. You’ll need a lot of tea to join this huge muffin.