Traditional East Frisian Tea
The following instructions will introduce you to the ceremonial procedure for preparing the tea. You may boil some water in a kettle and leave it for two minutes before using, rather than allowing it to continue to boil. It is also important not to stir the tea after pouring in the cream. There is a theory behind this: You should be able to experience the three different flavors the cup offers you. First, there is the strong black tea, after that the creamy middle part, and finally the sweet, sugary bottom that will indulge your senses. This is an important aspect of the procedure.
  • Loose East Frisian tea blend(or a strong Assam blend)
  • Soft water (boiled, then removed from the heat)
  • Rock sugar
  • cream
  1. Rinse the teapot with boiling water to heat it up.
  2. Add the loose tea leaves to the warm pot. As a rough guide, you can add one teaspoon per cup, plus one additional teaspoon “for the pot.”
  3. Fill the teapot halfway with the water, close the lid, and let the tea brew for about 3-4 minutes.
  4. Fill the teapot completely with the remaining water and pour the tea into a serving pot with the help of a sieve, to remove the loose leaves. If you own a teapot that already has a fine sieve attached, you do not need to change it.
  5. Put one piece of rock sugar (or more if you like) into each cup and pour the tea over it. Ideally, you will hear the sugar crackling, which indicates you that your tea is hot enough.
  6. Add one small pour of cream to your tea. Pour it slowly from the edge of the cup into your tea so that a little “cream cloud” develops. Remember not to stir, and enjoy your teatime.