Cookbook:East Frisian Tea
|East Frisian Tea|
|A cup of tea prepared the East Frisian way. Note the "cloud" of cream; the tea is unstirred.|
Cookbook | Ingredients | Recipes | Tea | Cuisine of Germany
Afternoon tea is an important part of East Frisian culture. Whether at home or when visiting friends, East Frisians try not to miss their teetied (Low German for "tea time").
The tea is not stirred. Rather, enjoy the different flavors at the different layers: the relatively "pure" black tea at the top, the tea mixed with cream in the middle, and the tea sweetened by the rock sugar at the bottom. The same piece of rock sugar can be used for the next cups of tea. It is considered impolite in East Frisia for a guest to drink fewer than three cups.
Cookies (biscuits) may be served with the tea. Rum is occasionally added to the tea for warmth on colder days.
- >½ liter (2 cups) per person of boiling water, soft if possible
- 2 tablespoons per liter of water of loose black tea leaves, plus 1 more teaspoon "for the pot"
- 1 piece per person of rock sugar, locally called kluntjes
- 1 teaspoon per serving of cream
- Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.
- Fill the pot halfway with water that has cooled slightly from the boiling point.
- Put the lid on the teapot and allow the tea to steep for 3–4 minutes.
- Add the rest of the water.
- Place one piece of rock sugar into each cup.
- Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.
- Using a cream spoon (shaped like a teaspoon-sized ladle) or teaspoon, gently lower a spoonful of cream into the tea so that it forms a "cloud". Do not stir the tea.
Notes, tips, and variationsEdit
- A strong black variety of tea such as Assam or Ceylon should be used