East Frisian Tea
Cuisine of Germany 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"). The tea is not stirred. Rather, enjoy the different flavors at the different layers: the relatively "pure" black tea at the top, the tea mixed with cream in the middl
Before you start
A quick setup makes the method easier to follow and keeps important steps from being missed.
Preparation checklist
- Read all 7 method steps from beginning to end.
- Measure and arrange all 4 listed ingredients.
- Keep the recipe open and follow each step in order; the source does not state a total time.
Recipe notes & preparation tips
A strong black variety of tea such as Assam or Ceylon should be used.
Adapted from the source recipe's notes.Method
- 01
Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.
- 02
Fill the pot halfway with water that has cooled slightly from the boiling point.
- 03
Put the lid on the teapot and allow the tea to steep for 3–4 minutes.
- 04
Add the rest of the water.
- 05
Place one piece of rock sugar into each cup.
- 06
Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.
- 07
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.
Ready to serve
Serve the dish as directed and enjoy it while it is at its best.
Bon appétit — enjoy your meal!Source & licence
This recipe was adapted and reformatted from Wikibooks Cookbook . Text: CC BY-SA 4.0. Image: CC BY 3.0, credited to Ke.We.; view original image record .
More from International
InternationalAadun (Nigerian Corn Flour with Palm Oil)
Cuisine of Nigeria Aadun is a snack common amongst Yoruba-speaking people of Nigeria. There are two types of aadun: one made from pure corn flour and one made from corn flour mixed with palm oil and salt. This recipe is for the latter. The Kogi people add ground beans to modify the taste.
InternationalAcorn Crusted Salmon
You can use any type of salmon for this dish. Typical seasons are June/July for Sockeye Salmon, July-November for Coho Salmon, and August/September for Chinook Salmon.
InternationalAdobo Chicken (Philippine)
Cuisine of the Philippines Adobo chicken is the most indigenous in the Philippines. It has evolved over the centuries to prepare foods that won't spoil easily in a tropical climate. The vinegar gives it a tangy taste and acts as a preservative. Each region has its own version, but pork and/or chicken are most commonly used. The steps below are the traditiona
InternationalÆbleskiver (Danish Spherical Pancakes)
Æbleskiver or ebleskiver (literally "apple slices") are traditional Danish cakes, somewhat similar in texture to American pancakes. Æbleskiver are cooked in a special æbleskive pan, a cast-iron pan with several hemispherical indentations in the bottom of the pan.