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East Frisian Blend Black Tea


East Frisian Blend Black Tea
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 Item #: T0855
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Detailed Description
Your day will get a real jump start with a cup of this hearty tea! The tea brews to a deep copper color with a rich, strong, full bodied and slightly spicy taste. East Frisian is a perfect morning tea but one that can also be enjoyed all day long.

Ingredients: Black teas.

Brew tea at 212º - steep for 3 minutes

East Frisia is a coastal region in northwestern Germany and the East Frisians are known to be great fans of strong, malty black teas. To make a traditional cup of East Frisian tea:

Heat freshly drawn water to 200º and pour over tea leaves. Steep 3-5 minutes, then strain. Place a large piece of white or brown rock candy sugar into your teacup then pour the brewed tea into a teacup. Place a spoon filled with heavy cream into your teacup and carefully remove it without stirring the tea. The traditional way of making East Frisian tea allows one to enjoy the flavors separately - the rich cream at the top followed by the malty black tea and finally the sweetness on the bottom.
Customer Reviews
Strong, perhaps not strong enough? 12/8/2019
This a pleasant tea with notes of smoke, fruit and malt out of the bag (not surprising since it is a multi-blend). I expected something a bit bolder and I drank it without cream, i.e. not in a traditional way. Having said this, it is a nice and balanced tea as it should be. So, lacking comparison with teas mixed in Ostfriesland, I have no way of telling how it matches the original, but I trust that Simpson & Vail did their research.
Thomas
 
Hidden Fruit 10/30/2016
This tea has a hidden fruity undertone to it. Just a slight hint. Not as bold as I had hoped.
Mr. T.
 
A delicious black tea! 11/24/2015
I had read about the East Frisian method of brewing, so I had been waiting until we had cream around to try this one. I spotted some French vanilla cream in the fridge! So for the East Frisian method of brewing, you plop some rock sugar into the bottom of the mug, brew the tea, and slowly lower a spoonful of cream into the top of the mug without stirring it at all! The idea is a creamy top, tea, and a sugary bottom. Yum! Both steeps turned out the same, so I’ll just talk about the first: I added amber rock sugar to the bottom of the mug, brewed a teaspoon and a half for four minutes. I wanted to try a sip of tea before adding the cream and it is the perfect tea for adding cream and sugar which I never do, but makes for a nice occasional treat! The flavor of the tea isn’t mild, but not too tough either. A nice maltiness… I kind of wish I had drank more before adding the cream. I’m not very talented at adding the cream, it whished everywhere in the mug anyway… and seemed to settle to the bottom anyway. The cream/ sugar flavor is very nice, but I feel like it kind of overpowers the tea to the point of wondering how the tea tastes. It’s almost just cream and sugar without any tea. The last gulp was nice, unlike the cream, the sugar stayed on the bottom. No matter how delicious sugar and cream are, I’d rather just drink straight tea to taste the nuances. Otherwise, I’d just be drinking cream and sugar every day. Plain tea is cheaper anyway! :D
C B
 
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