Tea & Food Pairing

@travel_sutra_ came up with a great idea. Earl Grey based on an Assam and Raffaello. I’m not a big fan of Earl Grey and I don’t have a sweet tooth. But I have to admit, this is a great combination. Sweetness disappeared partly, nutty flavour was more noticeable, Earl Grey gave it a fresh aroma.

Sel roti and Chiya. Perfect Nepalli combination!

Rice pudding and a very light Nepal black tea. 7 grams of tea on 500 ml, 90 degrees of water. Brings out the sweet, fruity aroma in the tea!

Stronger tea or just more of it to complement this pastry? This time I chose a huge mug. A Zealong New Zealand black tea, 7 grams and 500 ml 80 centigrade for two minutes did the best job! More savoury notes in the pastry and more fruity notes in the tea!

A great salad and a Sri Lanka Uva. 8 grams of tea, 2 minutes and 500 ml of 95 centigrade water.

Iranian cookies and @amard_tea tea are a perfect combination! Sweet, fruity tea and nicely baked cookies 🎉.

Roti, vegetables, potato and a China Mi Lan Xiang black tea. 8 grams of tea in a gaiwan. 30-20-30-40-45 seconds infusion time, water temperature of 80 degrees Celsius. Let the tea cool down a bit to gain sweetness. Just perfect.

Stir fried veggies and white rice. Perfect combination with a China Yunnan Hong Cha Bi Luo. Balances the spice notes beautifully. 7 gram of tea, 500 ml of 75 grade Celsius water, steeps of 1.5-2-2.5 minutes.

Another great lunch. The local Iranian black tea is once again the hero of the dish! Sweet tea and a spicy dish can be such a delicious combination!