Rich Tea Fingers and Taiwan Dayuling

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 .

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.

During my visit to Simon Lèvelt I bought this combination: a fruity nougat and a Da Hong Pao Oolong. Nougat made the tea very fruity, tea reduces the sweetness of the nougat and enhanced the nutty tones. 8 grams of tea in my gaiwan (they sell great ones at their shops), 110 ml of 90 degrees Celsius water and steeping times of 25-20-25-30-35-40-45 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

Dumplings and China Guang Dong Phoenix Dan Cong. 9 grams of tea, 110 ml of 85 centigrade water. Breaks the fatty mouthfeel and enhances umami flavour

Grilled cheese sandwich paired with Taiwan Oriëntal Beauty / Dong Fang Mei Ren. Not for tea drinkers that don’t like strong cheese flavours or very sweet and fruity teas

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!

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

Grilled zucchini and a China Anxi Tie Guan Yin Qing Xiang. 2 grams of tea directly in the glass, 95 centigrade water and just keep adding water.