Teatime... an Eastern Frisian ritual, and my grandma's recipe for everything in life. There is always a good reason to have a tea break besides breakfast, cake or dinner time. Welcoming a visitor? Offer a cuppa tea. Are you sick? Grab a cuppa tea. Got problems? Let's have a cuppa tea and talk about it. Reading a book? It goes with a cuppa tea. Relaxing on the patio? Well, you get the idea.
Teetied...Zeit für Tee, das ostfriesische Ritual und die Antwort meiner Großmutter auf alle Fragen des Lebens. Neben Frühstück, Kuchen oder Abendessen gibt immer wieder einen Grund für eine Tasse Tee zwischendurch: Du bekommst Besuch? Begrüße ihn mit einer Tasse Tee. Du bist krank? Eine Tasse Tee hilft. Du hast Sorgen? Nimm dir eine Tasse Tee und lass uns darüber reden. Du liest gerade ein Buch? Dann gehört eine Tasse Tee dazu. Du entspannst Dich auf der Terrasse? Na, Ihr wisst schon...
| Tea time, just because... |
It all started in the 17th century when tea was imported first by the Dutch East India Company. And tea has been popular in the area ever since. It even replaced the beer as the preferred beverage. The specific ceremony around tea preparation has been proposed to become an intangible cultural heritage by UNESCO in 2016.
You need:
An original Eastern Frisian Blend (for me that's Thiele)
'Soft' boiling water (low water hardness is key)
A tea pot on a heater ("Stövchen" = little stove)
Sugar rocks "Kluntje" (not cubes!)
Cream (soy cream works as well)
China tea cups
The preparation:
1. rinse pot with hot water
2. put a measured amount of tea leaves into the warm pot ("one for each cup and one for the pot")
3. fill up pot to its half with boiling water
4. Steep tea for 3 to 4 minutes with lid closed.
5. Fill up pot to the top.
6. Put a Kluntje into the cup.
7. Use a sieve to filter out the leaves and pour the tea over the sugar rock. It will make cracking noises while partly melting.
8. Add a spoonful of cream, counterclockwise, along the rim, because this will stop the time. It's very soothing to watch the cream making clouds in the tea.
Do not ever stir! This concoction is savoured best by drinking it in its layers: first the herbal taste of the tea, then the milky flavour, and the sweetness on the bottom at last. The sugar rock will last several servings of tea. Drinking three cups is the polite minimum. Here's what you need the tea spoon for: Spoon up the last sugar pieces, and put it into your cup if you do not want more tea.
(left: my cream spoon and sugar tongs - Sahnelöffel und Zuckerzange)
(left: my cream spoon and sugar tongs - Sahnelöffel und Zuckerzange)
There is a video on YouTube explaining the tea ceremony in German.
In deutscher Sprache wird die Beschreibung der friesischen Teezeremonie sehr schön auf dem DuKanal beschrieben.
