Kalimantan Chocolate and Japan Kukicha
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.
Gerechten: Chocolade, Tussendoortjes en Vegetarisch
Thee: Groen
Gerelateerde pairings
Salsa and Japan GyokuroTo bring out the umami in both tea and salsa: Japan Gyokuro. 14 grams in a Kyusu, 60 centigrade, 45 seconds
White bread, fried egg and Nepal Tinjure green teaWhite bread, fried egg and a very fresh (1 day old) Nepal Tinjure green tea. Just great! 2 grams of tea and 180 ml of 80 degrees water. Just keep on pouring water!
Ecuador chocolate and Lentedauw Mao FengSeed and Bean 80% Ecuador chocolate has a delicate earthy flavour. Paired with a Lentedauw Mao Feng (a Yellow Mountains, Anhui green tea bought at Simon Lèvelt)makes the chocolate way more exiting. More smooth and even a little fruity! 6 grams of tea in my new Honin I bought at Postcard tea, 70 degrees Celsius soft water (very important with this tea. Many of the Simon Lèvelt shops sell the Zero water filters. A great way of filtering your water) infusions after rinsing the tea: 30-35-40-45 seconds.
Green olives and Japan KabusechaGreen olives and a Japan Kabusecha. Wow really great combination! 9 grams on 500 ml, 60 centigrade soft water and a 1.5 minute brew.
Rice waffle, young cheese and a thick Kei matchaBrings our the puffed rice flavour in the waffle and the umami in the tea! Like matcha & popcorn. Sounds like blasphemy but I guess it will be a great combination
Sheep’s cheese and Japan SenchaA 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!
Pickled zucchini and Lu An Gua PianPickled zucchini and a beautiful fresh Lu An Gua Pian green tea. 4 grams in a glass and just keep adding 80 centigrade water.
