East Frisian Tea
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").
- Prep
- 10 min
- Cook
- 42 min
- Total
- 52 min
- Servings
- As written in source
- Difficulty
- Medium
Timings are approximate — worked out from the method, not measured in a test kitchen.
Ingredients
Quantities are retained as written by the source and do not scale automatically. Tap an ingredient to check it off as you go.
Cooking instructions
Procedure
Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.
Procedure
Fill the pot halfway with water that has cooled slightly from the boiling point.
Procedure
Put the lid on the teapot and allow the tea to steep for 3–4 minutes.
Procedure
Add the rest of the water.
Procedure
Place one piece of rock sugar into each cup.
Procedure
Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.
Procedure
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 variations
A strong black variety of tea such as Assam or Ceylon should be used.
Photo: Ke.We. · CC BY 3.0 · https://creativecommons.org/licenses/by/3.0 · Photo source and licence
Wikibooks contributors · CC BY-SA 4.0 · https://creativecommons.org/licenses/by-sa/4.0/ · Adapted; quantities retained as written. · Original source
Read it through first
Skim all 8 steps before you start — it is the difference between cooking and firefighting.
Scale it
Use the quantities listed in the original recipe. Adjust them manually if making a different batch size.
Storage
Cool completely, then keep in an airtight container in the fridge for up to three days.
Reheating
Reheat gently with a splash of water in a covered pan, rather than blasting it, so nothing dries out.
Nutrition information is not available for this recipe yet.
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