Germany

East Frisian Tea

A Germany recipe for East Frisian Tea, presented with clear ingredients and concise step-by-step instructions.

1 servings · Moderate

East Frisian Tea

Along the North Sea coast of East Frisia, this is the drink the region refuses to give up, taken on walks across the windswept pastures and after church. Strong black tea is brewed very concentrated and loosened with rock sugar, then topped with a cap of cream pushed through with the back of a spoon. Letting it fall from scalding to drinkable takes a few unhurried minutes, and nobody there counts that wait as a problem.

Ingredients

  • Boiling water (soft if possible)0.5 L per person
  • per liter of water of loose black tea leaves, plus 1 more teaspoon "for the pot"2 tablespoons
  • per person of rock sugar, locally called kluntjes1 piece
  • per serving of cream1 teaspoon

Directions

  1. 1

    Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.

  2. 2

    Fill the pot halfway with water that has cooled slightly from the boiling point.

  3. 3

    Put the lid on the teapot and allow the tea to steep for 3–4 minutes.

  4. 4

    Add the rest of the water.

  5. 5

    Place one piece of rock sugar into each cup.

  6. 6

    Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.

  7. 7

    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.

Source: Wikibooks Cookbook (English) · CC BY-SA 4.0; English normalized and Chinese translation added by WorldBite.