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

Bought some great @krakakoa Sumatran chocolate at Simon Lèvelt. Paired it with a heavily roasted China Feng Huang Mi Lan Xiang Oolong. Chocolate became more complex and less sweet, tea lost some of its roasted aroma. Great combination! 8 grams of tea on 180 ml of 95 degrees Celsius water. 20-20-25-30-35 seconds brewing time.

I love fruits and fruity tea. Physalis and Taiwan Dayuling are a perfect match! 7 grams of tea on 110 ml, 90 centigrade water and a first steep for 30 seconds

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

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

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!

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!

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!

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

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!