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

Mussels take 2. Mussels and China Tai Ping Hou Kui were a good combination. Today we paired them with a Taiwan Dayuling spring harvest. Maybe an even better combination. 110 ml of boiling water, 8 grams of tea and a 30-30-50-60-70 second steep

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

Beautiful Darjeeling Jungpana Second flush Muscatel and a home made veg lasagne. Tea compliments Béchamel and tomatoes. 8 grams of tea on 110 ml 75 centigrade water. 40-50-60 seconds.

Mussels and China Tai Ping Hou Kui. 8 grams on 110 ml of 85 centigrade water for 30-45-50-60-60 seconds.

Brie de Meaux, Blue d’Auvergne, Port Salut and a Gyokuro, Jin Jun Mei and Tie Guan Yin. Interesting combinations.

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!

Soybeans and Hōjicha. 8 grams of tea, 100 ml of 70 centigrade soft water, 1 minute steep. Interesting combination!

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

First full breakfast during my two day visit to Scotland. Strong Assam to deal with it of course.

Grilled zucchini and a China Anxi Tie Guan Yin Qing Xiang. 2 grams of tea directly in the glass, 95 centigrade water and just keep adding water.

Yatsuhashi and a very light brewed Houjicha. Typical 1+1=3!

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

Sashimi and Genmaicha. Obvious but so good!

No Vino Santo to dip in the Cantuccini alle mandorle but a very sweet China Fujian Golden Monkey. 10 grams on 400 ml of 75 centigrade water for just one minute. Multiple infusions needed.

100% Rwanda chocolate and a China Duck Shit Ya Shi Xiang. 10 grams on 500 ml 80 centigrade water for 1 minute. Enhances the fruity flavour in the chocolate and sweet notes in the tea!

Sweet pepper filled with a fresh cheese paired with a China Tai Ping Hou Kui. Enhances the sweetness in both tea and pepper! 5 grams of tea, 200ml 80 centigraden soft water and steeping time of 40, 30 and 50 seconds.

Zealong Tea New Zealand Green and poffertjes (small pancakes). 8,5 grams of tea, 500ml of soft 70 centigrade water and a 1 minute steep. At least 3 infusions. What a beautiful tea!