Grilled cheese sandwich and Taiwan Oriëntal Beauty / Dong Fang Mei Ren

Emmentaler and China Da Hong Pao. 9 grams of tea, 110 ml of 90 centigrade water. 30-30-40-50-60 seconds brew time.

Beautiful evening on the balcony calls for a beautiful cheese from the Jura and tea from China: the Wuyuan Rou Gui. 14 grams of tea, 400 ml of 90 centigrade water and a 30 second brew!

@cornish.yarg a beautiful cheese made by Lynher Dairies and a Taiwan Dayuling. Brings out the nettles and makes the cheese even more complex.

A great local goat cheese of @dekastanjeboom, whole wheat bun paired with a China Shui Xian Oolong. Cheese aroma’s become more powerful, even more mineral aroma’s in the tea.

Cacao butter from Ecuador, milk chocolate from Madagascar and 90% pure chocolate from Panama. Taiwan Aged Oolong (10 years old) is the winner with all three options. 9 grams of tea on 110 ml of boiling water. 30-45-60-60-70-80 seconds

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 .

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

Amaretti, apricot, clotted cream and Linden honey. Perfect with a Taiwan Dong Ding 2019 spring flush. 9 grams on 110 ml 95 centigrade water. 25-30-35-45-60 seconds. The flowery Oolong becomes fruity and flowery, the Amaretti very nutty. The mouthfeel is so creamy!

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.