Green olives and Japan Kabusecha

In my Simon Lévelt shopping basket Il cuore di Mandorla. I tried many different combinations. Most black teas pair good but I was looking for a more exciting result. Their Otsuka Fukamushi Sencha gave me the result I was looking for. The umami of the tea did great things to the orange and almond flavours of the Mandorla. 5 grams in my hohin, 5 infusions of 1 second combined, water temperature of 60 degrees Celsius. A real tread!

Zealong Tea New Zealand Green and poffertjes (small pancakes). 8,5 grams of tea, 500ml of soft 70 centigrade water and a 1 minute steep. At least 3 infusions. What a beautiful tea!

To bring out the umami in both tea and salsa: Japan Gyokuro. 14 grams in a Kyusu, 60 centigrade, 45 seconds

A good way to start the day. Chocolate croissant and a Japan Gyokuro. 7 grams in a Houhin, 60 centigrade water, 45 seconds.

A young Dutch sheep’s cheese and Japan Sencha. Brewed in my beautiful new Asahiyaki hohin I bought at @postcardteas Tea brings out the umami in the cheese in a special way!

A great breakfast!

Shortbread meets a Myanmar Pindaya green tea. 9 grams on 110 ml 70 centigrade water. Infusion time of 40-45-50 seconds.

A beautiful single origin chocolate from Kalimantan (Indonesia) and a roasted Japan Kukicha both bought during my visit to a Simon Lèvelt shop are a very good combination. The Krakakoa 75% chocolate is full bodied and has a nice fruity flavour. The roasted aroma of the tea brings out the spicy and fruity flavours of the chocolate in a beautiful way! In order to balance the full body of the chocolate I used a lot of tea: 10 grams in my kyusu. Filled the teapot for 2/3 with 75 degrees Celsius water and steeped it for 30-20-25-30-35-40 seconds to bring out the sweetness of the tea but keep the astringency out. Astringency and a high cacao content chocolate aren’t a great combination.

Pickled zucchini and a beautiful fresh Lu An Gua Pian green tea. 4 grams in a glass and just keep adding 80 centigrade water.