h2g2 has a little article about the unexpectedly interesting history of tea in East Frisia.
The tea is always served with a special kind of sugar and a certain kind of cream.
The sugar traditionally used is called ‘Kluntjes’. These are large, single clear crystals of sugar, which are impossible to bite and almost impossible to suck! They are left to dissolve in the tea. Stirring, as we shall see later, is strictly frowned upon!
The story behind this is that, in the early days of European sugar production from sugar beet, the lower classes could not afford to buy it, but collected the residue from the bottoms of the sugar barrels, where the last of the syrup had solidified during refining. This was considered really precious and each little lump of sugar had to serve several cups of tea. The last tiny bit left in the cup was then given to the children as a treat.
The cream, however, was in plentiful supply, as each household had a goat which they could milk at will.
The most interesting part is the ceremony and tradition with which they drink it. Click here to read.
That article links to another one on h2g2, which I think is by Douglas Adams, who explains how to make a good cup of tea.
One or two Americans have asked me why it is that the English like tea so much, which never seems to them to be a very good drink. To understand, you have to know how to make it properly.
And while i’m railing on about tea I should mention that I posted a similar article to that last one before, by George Orwell, in which similar ground is covered:
Sixthly, one should take the teapot to the kettle and not the other way about. The water should be actually boiling at the moment of impact, which means that one should keep it on the flame while one pours. Some people add that one should only use water that has been freshly brought to the boil, but I have never noticed that it makes any difference.