A young Dutch sheep’s cheese and Japan Sencha. Brewed in my beautiful new Asahiyaki hohin I bought at @postcardteas Tea brings out the umami in the cheese in a special way!

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.

Figs, goats cheese and honey. A great pairing in itself. Nepal Golden tea brings it all together. You need to drink the tea pretty hot and then the magic happens! 8 grams of tea, 500 ml of 90 degrees water, 1.5-2.0-2.5 infusion time.

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.

Lunch time. A @wensleydale_creamery cheese and lattice sandwich. Nice combination with a China Raw Pu Er Ancient Tree Dragon Ball. 1 ball, 110 ml of 95 centigrade water. At least 10 infusions. Washing, then, 80sec, 70sec, 60sec, 20sec, 30sec, 40sec, 50sec, 60sec, 70sec, 110sec. Earthy, fruity aroma’s of the tea and this beautiful cheese are a wonderful marriage!

A twelve month old Davidstow cheddar and a fresh Taiwan Oriëntal Beauty. Brings out the beautiful aroma’s of this cheese and makes the tea even sweeter and more complex!

A simple tomato and mascarpone pasta, some Asiago on top and paired with a China Tie Guan Yin spring tea. 9 grams on 110 ml of water and infusion times of 20-20-30-35-40 seconds

@wensleydale_creamery cheese and the China Fujian Cloud & Mist green tea. The tea makes the cheese so nice and creamy. Delicious!

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.

Cottage cheese and a tomato tapenade on a baguette. Nepal Shangri La Second Flush FTGFOP1 7 grams on 500 ml 95 centigrade water. 2 minutes infusion. Tomato and cheese really come together!

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

Emmentaler and China Da Hong Pao. 9 grams of tea, 110 ml of 90 centigrade water. 30-30-40-50-60 seconds brew time.

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

Beautiful evening on the balcony calls for a beautiful cheese from the Jura and tea from China: the Wuyuan Rou Gui. 14 grams of tea, 400 ml of 90 centigrade water and a 30 second brew!

Brings our the puffed rice flavour in the waffle and the umami in the tea! Like matcha & popcorn. Sounds like blasphemy but I guess it will be a great combination

Grilled cheese sandwich paired with Taiwan Oriëntal Beauty / Dong Fang Mei Ren. Not for tea drinkers that don’t like strong cheese flavours or very sweet and fruity teas