East Frisian Tea

A traditional tea ceremony that is performed during Tea Time in Lower Saxony. 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 middle, and the tea sweetened by the rock sugar at the bottom.
Course Beverages
Region Lower Saxony


  • 2 cups boiling water per person
  • loose black tea leaves
  • 1 piece Kluntjes rock sugar, per person
  • 1 tsp cream per person


  • Rinse a teapot with boiling water to heat the pot. Add the black tea leaves to the empty pot and fill the pot halfway with water that has slightly cooled from boiling. Place the lid onto the teapot and allow to steep for about four minutes. Add the remaining water.
  • In each tea cup place a piece of rock sugar. Pour the tea, through a strainer, into each cup. Gently lower a teaspoon of cream into the tea so that a cloud-like shape forms.
  • Do not stir the tea.
Recipe adapted from chefkoch.de