I love my tea. Pots and pots of tea. Only loose tea, I’m a bit of a snob. And lo and behold, Oprah and I both like Oolong. Who knew that we’d have something in common?
The leaves of this elegant Chinese tea are semi-fermented—allowed to wither briefly, then bruised to spur oxidation, and dried before the enzymatic process is complete. Oolong’s varieties range from light and sweet to thick and woody.
According to a study of more than 1,500 subjects, a half cup to two and a half cups daily of oolong tea or the more famous health star green tea can lower a person’s risk of hypertension by 46 percent. Oolong and green tea are rich in antioxidants that help control an enzyme that raises blood pressure.
Ostfriesentee. Mmmmmm. Must have some, now. Ostfriesen (East Frisians) love their tea. So do I. In fact, it is the one thing I always bring back from a trip to Germany. And I am not East Frisian.
East Frisians love their tea so much that in 2008 their tea consumption was the highest anywhere, worldwide, with about 290 liter per person, twelve times as much as the average German drinks. Tea is not tea is not tea, to a Frisian. It must be Ostfriesentee which is a blend of up to 10 black tea varieties, mostly Assam, but not all. Important is that the blending takes place in Ostfriesland. Only then may it be called “echter Ostfriesentee”. The real deal.
The Ostfrisische Teekultur is famous and Teetied (tea time) is cherished. A guest is always offered a cup of tea.
How it’s served:
OSTFRIESENTEE = Preheat a tea pot, add tea leaves, add seething hot water to just cover the tea leaves, let steep for 5 minutes max., then fill the tea pot with boiling hot water. In a small tea cup, place 1 “Kluntje” (brown or white pc. of rock sugar), then pour tea, carefully add tsp. of cream without stirring.