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.

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!

Popcorn and matcha aren’t the best of friends. Popcorn and Japan Genmaicha on the other hand…8 grams of tea on 500 ml soft water and 1.5 minutes of steeping time

To bring out the umami in both tea and salsa: Japan Gyokuro. 14 grams in a Kyusu, 60 centigrade, 45 seconds

@wensleydale_creamery cheese and the China Fujian Cloud & Mist green tea. The tea makes the cheese so nice and creamy. Delicious!

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

Shortbread meets a Myanmar Pindaya green tea. 9 grams on 110 ml 70 centigrade water. Infusion time of 40-45-50 seconds.

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 good way to start the day. Chocolate croissant and a Japan Gyokuro. 7 grams in a Houhin, 60 centigrade water, 45 seconds.