Popcorn and Japan Genmaicha

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.

Pickled zucchini and a beautiful fresh Lu An Gua Pian green tea. 4 grams in a glass and just keep adding 80 centigrade water.

White 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!

A 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!

Brings 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

Yatsuhashi and a very light brewed Houjicha. Typical 1+1=3!

Zealong Tea New Zealand Green and poffertjes (small pancakes). 8,5 grams of tea, 500ml of soft 70 centigrade water and a 1 minute steep. At least 3 infusions. What a beautiful tea!

A great breakfast!

Soybeans and Hōjicha. 8 grams of tea, 100 ml of 70 centigrade soft water, 1 minute steep. Interesting combination!