Seed 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.

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!

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

Sweet pepper filled with a fresh cheese paired with a China Tai Ping Hou Kui. Enhances the sweetness in both tea and pepper! 5 grams of tea, 200ml 80 centigraden soft water and steeping time of 40, 30 and 50 seconds.

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

Green olives and a Japan Kabusecha. Wow really great combination! 9 grams on 500 ml, 60 centigrade soft water and a 1.5 minute brew.

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

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

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!