500g Buenting Tea Green Pack
Original Ostfriesentee - East Frisian Tea - Original from a great Tea maker Buneting for more than 80 years. Assam tea witha full strong aromatic flavor and great efficency .
When it comes to tea drinking, there’s one region in Germany in particular – East Frisia – where it has become a ceremonious act. The East Friesians are the biggest tea drinkers in the world, even more than the British. In 2016, the East Frisian Tea Ceremony is granted UNESCO (United Nations Educational, Scientific and Cultural Organization) Cultural Heritage status.
500 g
Recipe:
EZEPT For the East Frisians, drinking tea is not only a daily ceremony, it is also an expression of their hospitality and serves them to find peace and relaxation. In East Frisia it is customary to drink tea at least twice a day, namely at 10 - 11 o'clock in the morning and at 15 - 16 o'clock in the afternoon. Each tea break includes 3 cups of tea. (As the East Frisian says: "Dree is Ostfreesenrecht"). The ingredients for the tea are real East Frisian tea (in East Frisia they usually use the loose broken mixture), white Kluntje (rock sugar) and a special tea cream, with at least 36% fat. You also need boiling water and a teapot that is as bulbous as possible, with a flat bottom and a built-in sieve in front of the spout. If there is no teapot with a built-in strainer available, take a tilting strainer or a tea whisk (spout strainer), which you put into the front of the spout.
. The ceremony can begin: The tea is put into the pot (take about 2 -3 spoons of tea) and poured over with just enough boiling water so that the leaves just float in it. The teapot is placed on a teapot warmer and the tea has to steep first. A broken mixture must steep for about 4 - 5 minutes, if you use Blattee, the tea must steep for about 7 - 10 minutes. In the meantime, prepare the cups. With the "Kluntje-Knieper", large pieces of Kluntje are cut up and distributed among the cups (if they are already small Kluntjes, they are taken out of the "Kluntjepott" with the Kluntje tongs). After the tea has been steeped, the teapot is filled to the brim with boiling water and poured. The cups are only half full. Then the cream cloud, the so-called "Wulkje", is "placed" on the tea with the cream spoon. True East Frisians do not stir the tea before they drink it, but drink from the soft cream, over the tart Tea with sweet Kluntje. If the teapot is half empty, boiling water can be poured in again and, if necessary, tea can also be added. The East Frisian tea story East Frisia without tea, who could imagine that? Tea is as much a part of East Frisia as the wind and the sea. As early as the beginning of the 17th century, the first small tea deliveries came to Europe. It was the Dutch who brought the green unfermented tea from Japan and China to East Frisia. Later, in the second half of the 18th century, tea drinking had already spread to all sections of the population. And that was a good thing, because before tea was available in East Frisia, the East Frisians mainly drank beer - and that in all varieties: cold beer, warm beer with honey, warm beer with eggs and even beer soup. Johann Haddinga wrote about this in 1977 in his book "The Book of East Frisian Tea": "In just under a century, tea had 'conquered' East Frisia.
. By the end of the 18th century, the expensive enjoyment of wealthy noble families, marsh farmers and city citizens had already become a popular drink that gradually replaced buttermilk and beer even in the economically poorer geest and moor areas." The enjoyment of tea in East Frisia became a fixed habit of life for the people. Even King Frederick II's requirement to restrict the tea consumption of the East Frisians in order to allow important funds to remain in the country failed. The East Frisians needed their tea, which was probably a blessing for further development, because Frederick II even propagated the return to beer as the best way to combat the high tea consumption in East Frisia. During the time of the French occupation at the beginning of the 19th century, the trade in tea was suspended again due to the continental blockade. Trade with England was strictly forbidden and so it came about that many East Frisians bought the tea via Heligoland (at that time to the Kingdom of England) to East Frisia. The East Frisians risked their necks and necks for their tea, because smuggling was punishable by death. After the French occupation from 1815 onwards, the tea trade had largely returned to normal. There were many small colonial goods merchants who were able to sell tea to all social classes again. With the First World War, a time of tea shortage broke out again over the East Frisians. Tea, which had already been very heavily taxed since 1909, became increasingly scarce. The shortage reached its peak in 1917. It was not until 1919 that tea could be bought on the world market again, but mostly it was the cheap or inferior remnants from the war years. The call for hearty, strong tea grew during this time. During the Second World War, there was a monthly ration of 30 grams of tea for the eligible East Frisian from the age of 35. Tea distribution points at that time were the company Onno Behrends in Norden,, the Bünting company in Leer and the Niehus company in Wilhelmshaven. Due to the lack of imports from abroad, the East Frisians resorted to so-called tea tablets in their distress, a substitute made of flavourings and sugar. After the war, tea smuggling revived due to shortages and high taxation. Hamster trips from the Ruhr area became more and more frequent, as the miners there received an extra portion of tea for hard work, which their wives exchanged for butter and bacon among the East Frisians. After 1949, an extremely high tea tax prevented the upswing in the tea business. It was not until 1953 that the tea tax was significantly reduced and since that time the East Frisians have no longer had any need to enjoy their "Köppke tea".