Shrimps and Ceylon Nuwara Eliya Lovers Leap Estate

Beautiful cooked Nepali corn and a very sweet, fruity and flowery Nepali rolled black tea. Marriage made in heaven!

Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!

Bengali style Nepali snacks and a beautiful Nepal Golden Tea. One leaf and a bud. 6 grams of tea, 96 degrees Celsius soft water, first infusion minutes, second infusion 2 minutes. May seem strange but believe me. Learned it from my teacher @susmabastola

Samosa’s and a CTC black tea of a CTCF cooperative. The sweet full flavour of the tea balances the fatty mouthfeel of the samosa and the vegetable flavours combined with the honey like tea really bring everything together! 3 grams of tea on 250 ml 90 degrees Celsius soft water.

And why not. An other chocolate with the same tea 😁.

Couldn’t resist picking up some beautiful chocolates at my local Simon Lèvelt store. The shop owner suggested their Yunnan Gold to drink with these beauties. She was right! Brewed it real strong in order to taste both tea and chocolates. 9 grams of tea on 500 ml of 90 degrees Celsius water and a steeping time of 3 minutes. Normally I would use 80 degrees Celsius water and a 1-2 minute steep but the tea really needs more extraction in order not to taste like hot water. The slight astringency balances the sweetness of the chocolates and brings out the chocolaty flavour much more.

Nepali Momo’s and a great Nepal Golden black tea. 8 grams of tea, 500 ml of 80 degrees water and 1.5-2.0-2.0 minutes steeping time.

Kroket sandwich (Ragout Sandwich) and a huge glass of Sri Lanka Uva black tea. Perfect combination for a day at the beach

Breakfast. Plain and simple. Great Iranian tea doesn’t need much to pair with.