Tea & Food Pairing

Nothing wrong with a peanut butter and chocolate sprinkles sandwich with a beautiful India Assam Ananda Second Flush

Good book, great snack! Shrimps from the grill, China Milky Oolong (not steamed with milk or flavoured). 5 grams of tea in a small gaiwan. 25-30-35-40-45 seconds brew, water just off the boil. Umami all over the place!

Seed and Bean 80% Ecuador chocolate has a delicate earthy flavour. Paired with a Lentedauw Mao Feng (a Yellow Mountains, Anhui green tea bought at Simon Lèvelt)makes the chocolate way more exiting. More smooth and even a little fruity! 6 grams of tea in my new Honin I bought at Postcard tea, 70 degrees Celsius soft water (very important with this tea. Many of the Simon Lèvelt shops sell the Zero water filters. A great way of filtering your water) infusions after rinsing the tea: 30-35-40-45 seconds.

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

Iran not only produces great sweet, flowery black tea but also green tea. Paired beautifully with this great Iranian dish!

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.