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

100% Rwanda chocolate and a China Duck Shit Ya Shi Xiang. 10 grams on 500 ml 80 centigrade water for 1 minute. Enhances the fruity flavour in the chocolate and sweet notes in the tea!

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!

A simple tomato and mascarpone pasta, some Asiago on top and paired with a China Tie Guan Yin spring tea. 9 grams on 110 ml of water and infusion times of 20-20-30-35-40 seconds

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.

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!

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!

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.

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

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