East Frisian Tea
| Tea | Cuisine of Germany
Ingredients
- >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
Instructions
- 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.