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1bookbesotted
I read this on Wikipedia’s Tea Culture site and was wondering if anyone had tried it?
It sounds intriguing.
“…... the region of East Friesland is noted for its consumption of tea and its tea culture. Strong black tea is served whenever there are visitors to an East Frisian home or other gathering, as well as with breakfast, mid-afternoon, and mid-evening. The traditional preparation is as follows: First of all, a kluntjes, a rock candy sugar that melts slowly, is added to the empty cup (allowing multiple cups to be sweetened) then tea is poured over the kluntje. Finally a heavy cream is added to flavour the tea. It is served without a spoon and drank unstirred, i. e. in three tiers: In the beginning they predominantly taste the cream, then the tea and finally the kluntje at the bottom of the cup. Stirring the tea would blend all three tiers into one and spoil the traditional tea savouring. The tea is generally served with small cookies during the week and cakes during special occasions or on weekends as a special treat. The tea is rumored to cure headaches, stomach problems, and stress, among many other ailments.”
http://en.wikipedia.org/wiki/Tea_culture
It sounds intriguing.
“…... the region of East Friesland is noted for its consumption of tea and its tea culture. Strong black tea is served whenever there are visitors to an East Frisian home or other gathering, as well as with breakfast, mid-afternoon, and mid-evening. The traditional preparation is as follows: First of all, a kluntjes, a rock candy sugar that melts slowly, is added to the empty cup (allowing multiple cups to be sweetened) then tea is poured over the kluntje. Finally a heavy cream is added to flavour the tea. It is served without a spoon and drank unstirred, i. e. in three tiers: In the beginning they predominantly taste the cream, then the tea and finally the kluntje at the bottom of the cup. Stirring the tea would blend all three tiers into one and spoil the traditional tea savouring. The tea is generally served with small cookies during the week and cakes during special occasions or on weekends as a special treat. The tea is rumored to cure headaches, stomach problems, and stress, among many other ailments.”
http://en.wikipedia.org/wiki/Tea_culture
2Eurydice
Thank you for posting this, bookbesotted. I've never drunk it properly, (partly as the layering detail is one I'd not heard), but I've often enjoyed an East Frisian blend with a touch of milk as my daily, breakfast-and-comfort tea. It's Assam and Darjeeling, mellow with great, indestructible body.
There are only two companies, and three blends, I've tried. Of them, this one is the best: http://www.harney.com/eastfrisian.html
I'll have to order some, again, while the weather's cool, hunt up some natural rock-crystal sugar, and buy a bit of cream. Is it true the kluntje is stored/crystallized in brandy (or some other liquor), usually? Hopefully, I can find the reference, later. It's probably from The New Tea Companion, my more recent read, however garbled by memory.
There are only two companies, and three blends, I've tried. Of them, this one is the best: http://www.harney.com/eastfrisian.html
I'll have to order some, again, while the weather's cool, hunt up some natural rock-crystal sugar, and buy a bit of cream. Is it true the kluntje is stored/crystallized in brandy (or some other liquor), usually? Hopefully, I can find the reference, later. It's probably from The New Tea Companion, my more recent read, however garbled by memory.
3PensiveCat
Sounds awfully familiar, but haven't tried it yet. That's what I love about tea (and books): the endless variety!
4bookbesotted
I prepared tea using this method yesterday and it was grand.
I added ~1 teaspoon of German rock sugar (that I purchased from Teavana) in the bottom of the cup, then added a strongly brewed Assam tea and topped it off with heavy cream. I did not stir, but drank it in layers. While not a beverage that I will drink everyday, I will definitely have it at least 2 or 3 times a week. I was pleasantly surprised at how much I enjoyed it as I usually do not sweeten my tea and only use skim milk in small amounts.
I added ~1 teaspoon of German rock sugar (that I purchased from Teavana) in the bottom of the cup, then added a strongly brewed Assam tea and topped it off with heavy cream. I did not stir, but drank it in layers. While not a beverage that I will drink everyday, I will definitely have it at least 2 or 3 times a week. I was pleasantly surprised at how much I enjoyed it as I usually do not sweeten my tea and only use skim milk in small amounts.
5GirlFromIpanema
I always have East Frisian "holiday" blend*, cream and Kluntjes at hand :-). I have a special spoon used to lower the cream into the cup (looks like a tiny soup ladle). I also don't drink it daily, but it's really tasty!
*The "holiday" blend has vanilla pieces added.
*The "holiday" blend has vanilla pieces added.
6Eurydice
I had a 'Holiday' East Frisian once, using GREAT vanilla, and slightly unsatisfactory tea. Frustrating, as I love real vanilla - and strong Assams - so much!
7twogerbils
I haven't thought about East Frisian tea for ages! I had it when I was in Germany in the 80s, with Kluntjes and all. Fabulous! Makes me want to go out and find some.
8Wosret
How do you keep the cream from mixing when you pour it in? I can't seem to get layers, as the force of the cream stirs the drink all by itself. I'm not pouring it fast!
9GirlFromIpanema
You need the real fatty stuff, that is used for whipped cream (the stuff in my fridge has 30% fat, but I think the original East Frisian cream is even fattier). The 30% stuff stays layered for a few minutes, then slowly dissolves. I either put it in the special spoon and lower it slowly into the tea, or let it slowly run down the inside of the cup.
10Wosret
The heaviest cream in my office is 10%. I may have to go and get some whipping cream, then. Thanks!
11Eurydice
When winter comes, I'll be looking forward to it.
(At 90 degrees, I'm going for Darjeeling, light oolong, and cool ginger-lemon tisane!)
(At 90 degrees, I'm going for Darjeeling, light oolong, and cool ginger-lemon tisane!)
14GirlFromIpanema
#10, wosret: Yes, do! Coffee creamer definitely isn't good for tea :-). Also, at least in my country coffee ("condensed milk") cream is sweet (has to do with the way it is concentrated), and the whipping cream isn't.
