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.|
- Boiling water, soft if possible; at least ½ liter (2 cups) per person
- Loose tea leaves, a strong black variety such as Assam or Ceylon; about 2 tablespoons per liter (or quart) plus 1 more teaspoon "for the pot".
- Rock sugar, locally called Kluntjes; 1 piece per person
- Cream; 1 teaspoon per serving
- 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 three to four 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.
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.