Tea & Food Pairing

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!

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.

Lovely lunch. Sandwiches and a big mug of Japan Asatsuyu black tea. 7 grams on 500 ml 80 centigrade water. 1-1.5-2 minute infusions.

Italian nougat and a Ceylon Nuwara Eliya Lovers Leap Estate. 7 grams on 500 ml, 95 centigrade water and a 3 minute brew. Real delight!

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.

Fresh cinnamon roll and a absolute perfect made sweet and fruity Golden tea!
6 grams of tea, 500 ml of 85 degrees, 2 minutes steeping time.

Simple but delicious breakfast. A @nobartea.ir Black tea is the perfect companion! 7 grams of tea on 500 ml of 85 degrees centigrade water and a steeping time of 3 minutes.

On day three of cheese week a cheese from the Belgium producer Catarinadal. Their blue cheese is called Grevenbroecke. A very mild and complex cheese. I tried many different teas but a China unsmoked Lapsang was the best choice. 12 grams on 500 ml. 90 degrees Celsius water. Steeping time of 2-2-2.5-3 minutes.

Most common Dutch tea&food pairing: English blend and a stroopwafel (biscuit with a thick syrup). Biscuit on top of your hot cup of tea so the syrup gets warm and runny. Mmmm