Grevenbroecke and unsmoked Lapsang
On day three of cheese week a cheese from the Belgium producer Catarinadal. Their blue cheese is called Grevenbroecke. A very mild and complex cheese. I tried many different teas but a China unsmoked Lapsang was the best choice. 12 grams on 500 ml. 90 degrees Celsius water. Steeping time of 2-2-2.5-3 minutes.
What when they serve you a sweetened black tea? Just pair it with some sour fruits 😁. The acidity balances the sweetness of the tea.
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!
Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!
Egg cake & Strawberry’s are a great combination. Paired with a China Keemun Hong Cha Hao Ya. Brings out the sweet strawberry aroma and the stone fruit aroma’s in the tea. What a wonderful combination
It’s Sunday! Chocolate cake and fruit. Great with a Taiwan Sun Moon Lake black tea. 9 grams of tea on 110 ml of 85 centigrade water. 20-20-25-30-40 seconds brew time. Delicious!
Figs, goats cheese and honey. A great pairing in itself. Nepal Golden tea brings it all together. You need to drink the tea pretty hot and then the magic happens! 8 grams of tea, 500 ml of 90 degrees water, 1.5-2.0-2.5 infusion time.
Rice pudding and a very light Nepal black tea. 7 grams of tea on 500 ml, 90 degrees of water. Brings out the sweet, fruity aroma in the tea!
Brie de Meaux, Blue d’Auvergne, Port Salut and a Gyokuro, Jin Jun Mei and Tie Guan Yin. Interesting combinations.
Simple but delicious breakfast. A @nobartea.ir Black tea is the perfect companion! 7 grams of tea on 500 ml of 85 degrees centigrade water and a steeping time of 3 minutes.