East Frisian Tea refers to black tea blends as well as its serving protocol. The special tea culture in East Frisia comprises a locally blended black tea, soft water, kluntjes (rock sugar), cream, a tea set and tea serving.
East Frisian blends are predominately Assam black. This blend from US contains Assam, Darjeeling and Ceylon teas. It is a strong Assam, rounded out by Darjeeling and Ceylon. An East Frisian blend is also great as a breakfast tea.
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Following are the 'rituals' to enjoy or serve East Frisian Tea:
1. Use tiny shallow cups if possible and place kluntjes in each cup. Kluntjes are pieces of rock sugar and they look like crystals. Asian brown or white rock sugar is a good substitute.
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| Asian rock sugar in cup |
2. Brew an East Frisian blend or any strong Assam teas for 5 minutes. Pour the hot tea into the cup and hear the crackling of sugar. Do not stir.
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| Tea in cup |
3. Carefully add cream (not milk) to the tea. Do not Stir.
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| Add cream |
4. Savor the layers of the tea (ideally) in three gulps: the first is creamy tea; the second is strong tea; and the third is sweet tea. The sugar lumps remain in the cup and immediately repeat step 2 - 4 for at least two more times.
