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East Frisian Tea

East Frisian Tea: a sourced camp stove recipe with measured ingredients and cooking instructions. Pack a cooler for perishables.

Community rating
Added October 9, 2026
Source: Recipe: Wikibooks contributors, CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/); extracted from linked revision; camping suitability and safety notes added. Photo: Ke.We., CC BY 3.0; https://commons.wikimedia.org/wiki/File:Tee_mit_sahnewolke.JPG; https://creativecommons.org/licenses/by/3.0. Photo illustrates this dish on its source recipe page; not a Wild10 cooking-test photo.
East Frisian Tea

Photo: Ke.We. · CC BY 3.0. Source-recipe food photograph; not a Wild10 cooking-test photo.

Difficulty: Medium

Ingredients

  • •>½ liter (2 cups ) per person of boiling water , soft if possible
  • •2 tablespoons per liter of water of loose black tea leaves , plus 1 more teaspoon "for the pot"
  • •1 piece per person of rock sugar , locally called kluntjes
  • •1 teaspoon per serving of cream

Instructions

  1. 1Rinse out the teapot with boiling water to warm it. Pour the water out, then add the tea leaves.
  2. 2Fill the pot halfway with water that has cooled slightly from the boiling point.
  3. 3Put the lid on the teapot and allow the tea to steep for 3–4 minutes.
  4. 4Add the rest of the water.
  5. 5Place one piece of rock sugar into each cup.
  6. 6Pour the tea through a strainer into the cups. The rock sugar will start to crackle in the hot liquid.
  7. 7Using a cream spoon (shaped like a teaspoon-sized ladle ) or teaspoon, gently lower a spoonful of cream into the tea so that it forms a "cloud". Do not stir the tea.

Camp tips

  • • A strong black variety of tea such as Assam or Ceylon should be used.
  • • Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

Food safety & trail facts

Keep perishables at 40°F (4°C) or below in a monitored cooler. Discard food left above that temperature for over 2 hours, or 1 hour above 90°F (32°C). Use potable water, wash hands, and pack out scraps. Never cook inside a tent. Check local fire restrictions.

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