What’s In The Packet?
vegan. gluten free. 100% natural.
no preservatives or additives. specialist blend. hand-packaged
Strong and robust, the German brew is perfect for those who like their tea hot, with a touch of sweetener to lift the black leaf flavour. The true East Frisian way is to drop a rock sugar candy into your cup followed by the tea and a spoonful of cream poured carefully to create a floating cloud. Then you sip the stratified tea without stirring, enjoying creaminess, the rich tea, and finally, the sweetness.
For a true East Frisian treat, use espresso-sized fine china. If you don’t have an espresso-sized cup on hand, of course, your favourite teacup will do! Adding the traditional rock candy and cream will turn tea time into a delightful cultural experience to enjoy alone or with friends and family.
A few quiet moments and its own delectable self. However, you can turn it into a traditional experience by serving “Tee und Kuchen” (tea and cake). Home of the world’s finest cakes, German favourites include Schwarzwälder Kirschtorte (Black Forest), Apfelkuchen (apple cake), Käsekuchen (cheesecake made with quark), Marmorkuchen (marble cake), Donauwelle (vanilla pound cake with cherries). For the true Ostfriesentee experience, Friesentorte (East Frisian cream cake) hails from the tea’s homeland in East Frisia. If you’d prefer a savoury snack with your tea, Belegte Brote open sandwiches can be prepared with whatever topping takes your fancy. Cheese platters, fresh fruit, and simple bickies are also German favourites.
Enjoy this cultural treat whenever you wish, but it will keep you buzzing, so be conscious of your timing. For East Frisians, “teetied” (tea breaks) are special moments in the day when loved ones gather for cosy moments of reflection and connection.
For a shot of vitality
1 tsp per cup
3 – 5 min
Add 1 tsp of tea to a teapot. Pour in 200 ml of water boiled to 100°C. Steep for 3 – 5 min. Strain into cup. Sweeten to taste.
Brew it the traditional German way
Boil freshly drawn ambient water in a teakettle to 100°C;. Warm a ceramic teapot by rinsing with the hot water. Add 1 tsp of tea per cup to the teapot and 1 for the pot. Pour in enough hot water to cover the leaves. Stir and steep covered for 3 – 5 min. Fill the teapot with the remainder of the hot water. Strain into cup. Sweeten to taste. Best served in traditional small espresso-sized tea cups. To serve, place a rock sugar cube (kluntjes - if it’s handy) into the bottom of your cup and then pour the tea, which should make a crackling noise, marking the start of the ceremony! Follow with a spoonful of cream gently lowered into the tea to form a "cloud" (wulkje). Sip unstirred in three layers; the cream, the tea and finally the sweetness. Enjoy on its own or with spiced or butter biscuits or a cream cake such as Friesentorte.