Zucchini and China Anxi Tie Guan Yin Qing Xiang

Dumplings and China Guang Dong Phoenix Dan Cong. 9 grams of tea, 110 ml of 85 centigrade water. Breaks the fatty mouthfeel and enhances umami flavour

Yam biscuits and a China Guang Dong Phoenix Dan Cong. The Oolong brings out the Yam flavour of the biscuits and reduces the sweetness. Roasted aroma in the Phoenix gets more pronounced .

I love fruits and fruity tea. Physalis and Taiwan Dayuling are a perfect match! 7 grams of tea on 110 ml, 90 centigrade water and a first steep for 30 seconds

Rocky road and a roasted Tie Guan Yin. 7 grams of tea, 110 ml 95 centigrade water. Infusion time 10-5-10-15-20-20 seconds. Enhances caramel tones in both rocky road as the roasted Tie Guan Yin

China Wuyuan Rou Gui and a traditional fudge. Roasted aroma of the tea pairs great with the fudge. 7 grams of tea and 120 ml 95 centigrade water. 20-20-30-35-40 seconds brew time.

@cornish.yarg a beautiful cheese made by Lynher Dairies and a Taiwan Dayuling. Brings out the nettles and makes the cheese even more complex.

Candy biscuit, cherries cooked with a little sugar and cream cheese. Paired with a 10 year aged Taiwan Oolong. Caramel in both tea and biscuit compliment each other in a special way. Fantastic!

Bought some great @krakakoa Sumatran chocolate at Simon Lèvelt. Paired it with a heavily roasted China Feng Huang Mi Lan Xiang Oolong. Chocolate became more complex and less sweet, tea lost some of its roasted aroma. Great combination! 8 grams of tea on 180 ml of 95 degrees Celsius water. 20-20-25-30-35 seconds brewing time.

Cacao butter from Ecuador, milk chocolate from Madagascar and 90% pure chocolate from Panama. Taiwan Aged Oolong (10 years old) is the winner with all three options. 9 grams of tea on 110 ml of boiling water. 30-45-60-60-70-80 seconds