Frequently Asked Questions
Adding small amounts of milk or cream intensifies the taste of the tea and at the same time reduces the astringent properties of the tea ingredients.
The English add some “cream” with about 8-10% fat to the tea, in East Frisia cream is preferred. Whole milk (UHT or fresh milk) and condensed milk are now also used. Ultimately, personal taste should decide on the use. Of course, this also applies to the amount of milk or cream added, so no general recommendation can be made. A cup portion of condensed milk, which is often available in cafés with black tea, can serve as a guide.
In addition to the quality and quantity of the tea, good water and an appropriate brewing time are the indispensable basics for an aromatic cup of tea.
Start by preheating your pot or cup (fill your pot or cup with hot water and let it sit in it for a moment).
A tip: Use only fresh, cold water. If you don’t have good tap water, you can use filtered water or bottled (still) water. Never use hot water from the tap. Open the tap for a few seconds until the water is really cold. Then it is very rich in oxygen and allows the tea to develop its full aroma.
Bring the water to a bubbling boil. Boiling for a little longer helps to soften the water. But be careful not to “boil the water to death”, otherwise it will lose its oxygen and the tea will become bland. Pour the still bubbling water over the tea leaves.
As the caffeine and tannins in the tea develop their maximum effect after different infusion times, an infusion time of 3 to about 5 minutes is optimal (for green teas, the water should be somewhat colder and only infuse for three minutes) before you serve the tea hot.
Iced tea is a delicious refreshing drink – not a cold tea! Simply make the tea three times strong and add lemon juice and sugar or honey to taste. Pour the still hot tea into glasses filled 2/3 full with ice cubes and stir vigorously.