Gerelateerde pairings
![](https://itcacademy.nl/wp-content/uploads/2020/05/Davidstow-cheddar-and-Taiwan-Oriëntal.jpg)
A twelve month old Davidstow cheddar and a fresh Taiwan Oriëntal Beauty. Brings out the beautiful aroma’s of this cheese and makes the tea even sweeter and more complex!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Candy-biscuit-cherries-and-Taiwan-Oolong.jpg)
Candy biscuit, cherries cooked with a little sugar and cream cheese. Paired with a 10 year aged Taiwan Oolong. Caramel in both tea and biscuit compliment each other in a special way. Fantastic!
![](https://itcacademy.nl/wp-content/uploads/2020/05/China-Wuyuan-Rou-Gui-and-fudge-1024x1024.jpg)
China Wuyuan Rou Gui and a traditional fudge. Roasted aroma of the tea pairs great with the fudge. 7 grams of tea and 120 ml 95 centigrade water. 20-20-30-35-40 seconds brew time.
![](https://itcacademy.nl/wp-content/uploads/2020/04/Grilled-cheese-sandwich-and-Taiwan-Oriëntal-Beauty-Dong-Fang-Mei-Ren-1024x1024.jpg)
Grilled cheese sandwich paired with Taiwan Oriëntal Beauty / Dong Fang Mei Ren. Not for tea drinkers that don’t like strong cheese flavours or very sweet and fruity teas
![](https://itcacademy.nl/wp-content/uploads/2020/05/Yam-biscuits-and-a-China-Guang-Dong-Phoenix-Dan-Cong-1024x1024.jpg)
Yam biscuits and a China Guang Dong Phoenix Dan Cong. The Oolong brings out the Yam flavour of the biscuits and reduces the sweetness. Roasted aroma in the Phoenix gets more pronounced .
![](https://itcacademy.nl/wp-content/uploads/2020/05/Rich-Tea-Fingers-and-Taiwan-Dayuling.jpg)
Rich Tea Fingers and a spring harvest Taiwan Dayuling. 9 grams on 110 ml of 95 centigrade water. Infusions of 10-10-16-15-20 seconds brings out the flowery aroma’s even more!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Rocky-road-and-roasted-Tie-Guan-Yin-1024x1024.jpg)
Rocky road and a roasted Tie Guan Yin. 7 grams of tea, 110 ml 95 centigrade water. Infusion time 10-5-10-15-20-20 seconds. Enhances caramel tones in both rocky road as the roasted Tie Guan Yin
![](https://itcacademy.nl/wp-content/uploads/2020/05/Nougat-and-Da-Hong-Pao-Oolong-1024x1024.jpg)
During my visit to Simon Lèvelt I bought this combination: a fruity nougat and a Da Hong Pao Oolong. Nougat made the tea very fruity, tea reduces the sweetness of the nougat and enhanced the nutty tones. 8 grams of tea in my gaiwan (they sell great ones at their shops), 110 ml of 90 degrees Celsius water and steeping times of 25-20-25-30-35-40-45 seconds.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Emmentaler-and-China-Da-Hong-Pao.jpg)
Emmentaler and China Da Hong Pao. 9 grams of tea, 110 ml of 90 centigrade water. 30-30-40-50-60 seconds brew time.