Shrimps and Ceylon Nuwara Eliya Lovers Leap Estate

I have to admit, I’m not the biggest fan of bubble tea. Too sweet and there is often no tea in it at all. This is different. A black tea from the south of Yunnan province gives a natural sweetness. Cold tea and cold food can be a very good combination!

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

Dumplings, an unidentifiable great and very spicy soup. Chya of a complex tea does the job. Milk in a great tea? When it comes to pairing it with a spice dish: absolutely! Milk balances the spicy notes of the dish, the complex character of the tea becomes more dominant. A real surprise to me.

Blueberry muffin and a China Fujian Golden Monkey black tea. You’ll need a lot of tea to join this huge muffin.

Vondel speculaas (spiced biscuit) I picked up at Simon Lèvelt and their Assam Goudblad zomerpluk (very tippy Assam second flush) is one of the first tea and food pairings I discovered. The spices and sweetness of the biscuit are balanced so beautiful by the Assam tea. It’s almost as if it becomes a masala chai! 7 grams of tea on 500 ml 95 degrees Celsius water and a infusion time of three minutes. It really needs hot water and a relatively long steep in order to do it’s job 😁.

Turkish pide and @turkiyenincayi strong black tea. The tea can handle the fats in the pide and acidity in the salad beautifully.

Cornish pasty and Cornish Tea. You can’t go wrong.

My favourite breakfast. Dosa. Perfect with a malty Assam tea! 7 grams on 500 ml, 95 degrees water, 3 minutes.

More tea and more chocolates