Gezocht op gerecht Banket
![](https://itcacademy.nl/wp-content/uploads/2020/05/Cuore-di-Mandorla-and-roasted-Dong-Ding-Oolong-1024x1024.jpg)
The Sencha isn’t a hit with all Cuore di Mandorla. Just had some friends over so I needed a tea to pair all different cookies. The intense roasted Dong Ding Oolong is a good friend! 8 grams of tea in my gaiwan, after a good rinse, infusions of 30-35-40-45-50-60 seconds. Great way to start the weekend.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Il-cuore-di-Mandorla-and-Otsuka-Fukamushi-Sencha-1024x1024.jpg)
In my Simon Lévelt shopping basket Il cuore di Mandorla. I tried many different combinations. Most black teas pair good but I was looking for a more exciting result. Their Otsuka Fukamushi Sencha gave me the result I was looking for. The umami of the tea did great things to the orange and almond flavours of the Mandorla. 5 grams in my hohin, 5 infusions of 1 second combined, water temperature of 60 degrees Celsius. A real tread!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Vondel-speculaas-and-Assam-Goudblad-zomerpluk-1024x1024.jpg)
Vondel speculaas (spiced biscuit) I picked up at Simon Lèvelt and their Assam Goudblad zomerpluk (very tippy Assam second flush) is one of the first tea and food pairings I discovered. The spices and sweetness of the biscuit are balanced so beautiful by the Assam tea. It’s almost as if it becomes a masala chai! 7 grams of tea on 500 ml 95 degrees Celsius water and a infusion time of three minutes. It really needs hot water and a relatively long steep in order to do it’s job 😁.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Nougat-and-Da-Hong-Pao-Oolong-1024x1024.jpg)
During my visit to Simon Lèvelt I bought this combination: a fruity nougat and a Da Hong Pao Oolong. Nougat made the tea very fruity, tea reduces the sweetness of the nougat and enhanced the nutty tones. 8 grams of tea in my gaiwan (they sell great ones at their shops), 110 ml of 90 degrees Celsius water and steeping times of 25-20-25-30-35-40-45 seconds.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Breakfast-and-Iranian-tea-1024x1024.jpg)
Breakfast. Plain and simple. Great Iranian tea doesn’t need much to pair with.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Lunch-and-Iranian-black-tea-1024x1024.jpg)
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!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Breakfast-and-nobartea.ir-Black-tea-1024x1024.jpg)
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.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Iranian-cookies-and-amard_tea-tea-1024x1024.jpg)
Iranian cookies and @amard_tea tea are a perfect combination! Sweet, fruity tea and nicely baked cookies 🎉.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Fig-cake-and-China-Pu-Er-Mannong-1024x1024.jpg)
A fig cake made out of figs and nuts. To balance the sweetness and bring out the fruity and nutty flavour I paired it with a strong China Pu-Er Mannong. One toucha in a Yixing pot, 30-20-20-30-35-40-45 seconds steeping time, 95 degrees Celsius water.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Katwijkse-knip-and-China-Ripe-Pu-Er-Green-Mandarin-1024x1024.jpg)
Katwijkse knip (a typical cookie from the Dutch town of Katwijk aan Zee)and a China Ripe Pu Er Green Mandarin. The citrus aroma of the tea and spices in the cookie enhance each other. The sweetness of the tea brings it all together. 1 Green Mandarin in a Yixing pot, 95 degrees Celsius water and at least 20 infusions 🎉.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Scones-blueberry-jam-cream-and-China-Fujian-Golden-Monkey-1024x1024.jpg)
Sometimes you accidentally come across a very special product. We visited a farmers shop called the Kastanjeboom, located just outside the small town of Bunschoten-Spakenburg. They sell a lot of beautiful local products but they also make their own clotted cream. The best I ever tasted. Read their story. Scones, Blueberry Jam and their great cream. Paired with a China Fujian Golden Monkey. 7 grams of tea on 500 ml, 75 degrees Celsius water. A true delight!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Dosa-and-Assam-tea-1024x1024.jpg)
My favourite breakfast. Dosa. Perfect with a malty Assam tea! 7 grams on 500 ml, 95 degrees water, 3 minutes.
![](https://itcacademy.nl/wp-content/uploads/2020/05/White-bread-fried-egg-and-Nepal-Tinjure-green-tea-1024x1024.jpg)
White bread, fried egg and a very fresh (1 day old) Nepal Tinjure green tea. Just great! 2 grams of tea and 180 ml of 80 degrees water. Just keep on pouring water!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Cinnamon-roll-and-Golden-tea-1024x1024.jpg)
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.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Chocolate-cheesecake-and-China-Yunnan-Hong-Cha-Bi-Luo.jpg)
Chocolate cheesecake and a China Yunnan Hong Cha Bi Luo. 7 grams on 500 ml 80 centigrade water. 1-1.5-2 minute brews. Brings out the chocolate notes in the cheesecake in a wonderful way!
![](https://itcacademy.nl/wp-content/uploads/2020/05/Goat-cheese-and-China-Shui-Xian-Oolong-1024x1024.jpg)
A great local goat cheese of @dekastanjeboom, whole wheat bun paired with a China Shui Xian Oolong. Cheese aroma’s become more powerful, even more mineral aroma’s in the tea.
![](https://itcacademy.nl/wp-content/uploads/2020/05/Italian-nougat-and-Ceylon-Nuwara-Eliya-Lovers-Leap-Estate-1024x1024.jpg)
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!