Fig cake and China Pu-Er Mannong
A fig cake made out of figs and nuts. To balance the sweetness and bring out the fruity and nutty flavour I paired it with a strong China Pu-Er Mannong. One toucha in a Yixing pot, 30-20-20-30-35-40-45 seconds steeping time, 95 degrees Celsius water.
Nachos, home made spicy tomato salsa and a China Cooked Pu Er Tuo Cha. 1 Tuo Cha, 350 ml of 80 centigrade water, steeping time 3 minutes. Let’s party
Lunch time. A @wensleydale_creamery cheese and lattice sandwich. Nice combination with a China Raw Pu Er Ancient Tree Dragon Ball. 1 ball, 110 ml of 95 centigrade water. At least 10 infusions. Washing, then, 80sec, 70sec, 60sec, 20sec, 30sec, 40sec, 50sec, 60sec, 70sec, 110sec. Earthy, fruity aroma’s of the tea and this beautiful cheese are a wonderful marriage!
Katwijkse knip (a typical cookie from the Dutch town of Katwijk aan Zee)and a China Ripe Pu Er Green Mandarin. The citrus aroma of the tea and spices in the cookie enhance each other. The sweetness of the tea brings it all together. 1 Green Mandarin in a Yixing pot, 95 degrees Celsius water and at least 20 infusions 🎉.