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Befolkningen i Storbritannia og Nord-Irland er etterkommere av keltere, skandinaver, angelsaksere, romere og normannere, og derfor finner vi her mattradisjoner med trekk fra alle disse matkulturene.

På grunn av Storbritannias historie som en kolonimakt over store deler av verden i The British Empire, har den britiske maten også gradvis blitt påvirket og inspirert av andre lands krydder, smaker og teksturer. Det er et stort multikulturelt mangfold i Storbritannia i dag, og tikka masala-retten med indiske røtter er et godt eksempel på hvordan britene har tatt til seg og tilpasset seg forskjellige kulturer og påvirkninger. I dag ser mange på tikka masala som like britisk som nasjonalretten fish and chips.

English breakfast er navnet på en rett snarere enn navnet på et måltid. Denne britiske retten serveres over hele landet med både nasjonale og regionale variasjoner. Retten består vanligvis av egg, bacon, pølser av svinekjøtt, stekt brød, sopp og bønner i tomatsaus. Mange steder får du også stekte tomater, hash brown og black pudding som en del av retten. Med unntak av bønnene er alle ingrediensene stekte. I dag er det mange puber og kaféer som serverer retten hele dagen, sammen med te eller kaffe og toast med smør og syltetøy.

I Storbritannia er te veldig populært, og britene har et spesielt måltid som kalles afternoon tea. Te ble introdusert til landet rundt 1660, men den berømte afternoon tea ble ikke vanlig før på 1800-tallet. Rundt 1840 syntes Anna, hertuginnen av Bedford, at det var for lenge mellom lunsj og middag og ba om å få et brett med te sendt opp til seg, og dette spredte seg. I 1880 var det vanlig at overklassekvinnene pyntet seg for å nyte sin ettermiddags-te. Dette måltidet ble servert med flott danderte kaker, kjeks, scones og påsmurte smørbrød, blant annet det kjente agurksmørbrødet.

Nå om dagen er ettermiddags-te gjerne en kanne med te og noen enkle kjeks, men vi kan fortsatt få en mer luksuriøs afternoon tea for eksempel på restauranter og hoteller.

Maten til de forskjellige nasjonene i Storbritannia er relativt lik og har samme grunnprinsipper. Dette kommer av år med nært bekjentskap og som et forent kongerike.

I Wales bruker de gjerne kjøtt som ikke er så vanlig å spise overalt, som sau og kanin. De bruker også mye lammekjøtt. Wales kan også tilby egne spesialiteter som bara brith: fruktkake med te og glamorgan sausage: vegetariske pølser med ost. I tillegg har de noe som kalles Welsh rarebit. Dette er en ostemasse som helles over ristet brød og gratineres. Før ble denne retten kalt Welsh rabbit, men den ble så hetende rarebit, siden den ikke inneholder kaninkjøtt.

Skottlands mat inneholder mye kjøtt, grønnsaker og sjømat. Her byr de også gjerne på viltkjøtt. Ellers har Skottland sine spesialiteter å komme med, men mest kjent er vel nasjonalretten haggis, som består av hakket innmat av får, som kokes i dyrets egen magesekk med havremel, fett, krydder og løk.

Hovedstaden i Storbritannia! Pubmat er en stor tradisjon både i London og i resten av Storbritannia. Det finnes tusenvis av puber, og britene er kjent for sin hyggelige pubkultur. Det er vanlig å møte venner eller familie for å innta en "pint" eller "ale", litt enkel underholdning eller spise et uformelt måltid. Porsjonene på de lokale pubene pleier å være store. Men om ikke dette er nok, kan London by på Michelinstjernemat på historisk vis. Heston Blumethal, Gordon Ramsey og Jamie Oliver er kjente britiske kokker som virkelig har satt Storbritannia på matkartet!

Kilder

Basiskmat. (2020, 13. juni). Britisk mat. Hentet 5. mars 2021 fra https://basiskmat.com/britisk-mat/

Johnson, B. (u.å.). Afternoon Tea. Historic UK. Hentet 4. mars 2021 fra https://www.historic-uk.com/CultureUK/Afternoon-Tea/

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Storbritannia - Råvare, produksjon og kvalitet (RM-RMF vg1) - NDLA

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Hvilke råvarer, retter og tradisjoner inngår i den britiske matkulturen?

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A full English breakfast, consisting of bacon, fried egg, sausage, mushrooms, baked beans, toast, hash brown and grilled tomatoes.[1]

A full breakfast is a substantial cooked breakfast meal, often served in Great Britain and Ireland. The typical ingredients are bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, fried bread and a beverage such as coffee or tea. Hash browns are a common contemporary but non-traditional inclusion. Ingredients may extend beyond these or include regional variants, which may often be referred to by different names depending on the area. While it is colloquially known as a "fry-up" in most areas of the United Kingdom and Ireland, it is usually referred to as a "full English" (often "full English breakfast"), a "full Irish", "full Scottish", "full Welsh", and " Ulster fry", in England, the Republic of Ireland, Scotland, Wales, and Northern Ireland, respectively.

Many of the ingredients of a full breakfast have long histories, but "large cooked breakfasts do not figure in English life and letters until the 19th century, when they appeared with dramatic suddenness". Across the British Isles and Ireland, early modern breakfasts were often breads served with jams or marmalades, or else forms of oatmeal, porridge or pottage. Eggs and bacon started to appear in breakfasts in the seventeenth century, but they were not the only meats consumed in breakfasts at that time. The rising popularity of breakfast was closely tied to the rise of tea as a popular morning drink. Of note were the lavish breakfasts of the aristocracy, which would centre on local meats and fishes from their country estates.

The fried breakfast became popular in Great Britain and Ireland during the Victorian era. Cookbooks were important in the fixing of the ingredients of a full breakfast during this time, and the full breakfast appeared in the best-selling Isabella Beeton's Book of Household Management (1861). This new full breakfast was a pared-down version of the country breakfasts of the upper-class, affordable to the emergent middle classes and able to be prepared and consumed in a shorter time before a day's work. The full breakfast reached its peak of popularity in Edwardian Britain, and despite a decline following the food shortages of World War II, new technologies of food storage and preparation allowed it to become a staple of the working class in the 1950s. Since then the full breakfast has reduced in popularity as a daily meal, due to perceived concerns about health and its lengthy preparation compared to convenience-food breakfasts. However the meal remains popular as an occasional, celebratory or traditional breakfast.

It is so popular in Great Britain and Ireland that many cafés and pubs offer the meal at any time of day as an "all-day breakfast". It is also popular in many Commonwealth nations. The full breakfast is among the most internationally recognised British dishes along with bangers and mash, shepherd's pie, fish and chips, roast beef, Sunday roast, cream tea and the Christmas dinner.

The British cafe (such as this one in Islington, London, with a "breakfast served all day" sign) typically serves the full breakfast throughout the day.

Full English breakfast with toast served at Belchers cafe in Brighton

A poll by YouGov in 2017 found the following to be on more than 50% of 'ideal' Full English breakfasts: bacon; sausage; beans; bread (either toast or fried); eggs (fried, scrambled or poached); hash browns; mushrooms (fried or grilled); and tomatoes (fried, grilled or tinned). Black pudding was the least popular of the traditional ingredients, chosen 35% of the time, and 26% of people included either chips or sautéed potatoes.

Buttered toast, and jam or marmalade, are often served at the end of the meal, although toast is generally available throughout the meal.

As nearly everything is fried in this meal, it is commonly known as a "fry-up". In the UK it is sometimes referred to as a " Full Monty". One theory for the origin of this term is that British Army general Bernard Montgomery, nicknamed 'Monty', was said to have started every day with a "Full English" breakfast while on campaign in North Africa during the Second World War.

Vegetarian or vegan alternatives can be made or are available in cafes and restaurants. Meat alternative sausages and bacon may often be used, with either scrambled tofu or egg substitutes. The role of the mushroom and tomatoes is generally larger in these versions.

A full Irish breakfast

In Ireland, brown soda bread, fried potato farls, white pudding and boxty are often included.

The " breakfast roll", consisting of elements of the full breakfast served in a French roll, has become popular in Ireland due to the fact it can be easily eaten on the way to school or work. The breakfast roll is available from many petrol stations and corner shops throughout Ireland.

An Ulster fry served in Belfast, Northern Ireland. The potato bread is under the eggs, with the soda bread (soda farl) at the bottom.

In Ulster, the northern province of the island of Ireland, the "Ulster fry" variant is popular throughout the province chiefly in Northern Ireland, parts of County Donegal, northern County Monaghan and some parts of northern County Cavan where it is eaten not only at breakfast time but throughout the day. Typically it will include soda bread farls and potato bread.

A similar Scottish alternative

In Scotland there are some distinctively Scottish elements of the full breakfast which include Scottish style or Stornoway black pudding, Lorne sausage (sometimes called "square sausage" for its traditional shape), Ayrshire middle bacon and tattie scones. Occasionally haggis, white pudding, fruit pudding or oatcakes are included.

Early editions of Brewer's Dictionary of Phrase and Fable referred to a Scotch breakfast as "a substantial breakfast of sundry sorts of good things to eat and drink".

Two key ingredients that distinguish the Welsh breakfast from the other "full" variations are cockles ( Welsh: cocs) and laverbread ( Welsh: bara lafwr or bara lawr) (an edible seaweed purée often mixed with oatmeal and fried). Fried laver with cockles and bacon was the traditional breakfast for mine workers in the South Wales Coalfield, but a breakfast may have also included Welsh sausages, mushrooms and eggs.

This style of breakfast was brought over by Irish and British immigrants to the United States and Canada, where it has endured.

A few establishments in Hong Kong offer all-day breakfast or brunch options (hybrid of English and North American items) from formal restaurants to low-frills establishments.

1. ^ "The 15 most British foods ever. Full English Breakfast". The Daily Telegraph. Retrieved 31 October 2018

2. ^ "Traditional Scottish Food". Visit Scotland. Archived from the original on 13 February 2014.

3. ^ "So what is a 'full Welsh breakfast'?". Wales Online. 25 October 2005. Archived from the original on 2 May 2014.

4. ^ O'Connor, K. (2009). Cuisine, nationality and the making of a national meal: The English breakfast. In Nations and their histories: Constructions and representations (pp. 157-171). London: Palgrave Macmillan UK.

5. ^ Anderson, H. A. (2013). Breakfast: a history. AltaMira Press.

6. ^ Spencer, Colin (2003). British Food: An Extraordinary Thousand Years of History. Columbia University Press. ISBN 978-0-231-13110-0.

7. Parkinson, Judy (2011). ^ Spilling the Beans on the Cats Pyjamas: Popular Expressions - What They Mean and Where We Got Them. Michael O'Mara Books

8. ^ Dent, Susie (2009). What Made The Crocodile Cry?: 101 questions about the English language. Oxford University Press. pp. 151-152. ISBN 9780191650604.

9. ^ Gerald, Paul (12 July 2012). "The Full English". Memphis Flyer. Contemporary Media, Inc. The Irish might have soda bread, a potato pancake called boxty, white pudding (what you're used to, but with oatmeal in it) or black pudding (the same, but with blood cooked in).

10. ^ McDonald, Brian (12 May 2008). "Top breakfast baguette rolls into Irish history". Irish Independent.

11. ^ "Is the Ulster fry the best cooked breakfast in the UK?". BBC. Retrieved 29 October 2018 Archived 24 June 2019 at the Wayback Machine

12. ^ Gerald, Paul (12 July 2012). "The Full English". Memphis Flyer. Contemporary Media, Inc. The Scots like to have tattie (potato) scones, fruit pudding (actually a sausage made with very little fruit), and, of course, their curse on the earth, haggis.

13. ^ Foyster, Elizabeth and Whatley, Christopher A. (2009). A History of Everyday Life in Scotland, 1600 to 1800. Edinburgh University Press. p. 139. ISBN 978-0748621576.

14. ^ Davidson, Alan and Jaine, Tom (2006). The Oxford companion to food. Oxford University Press. p. 185. ISBN 0192806815.

15. ^ Welsh Government. "Wales.com - Food". Government of Wales. Archived from the original on 1 June 2012. Laverbread, not actually bread at all but seaweed, is rolled in oatmeal, fried into crisp patties and served with eggs, bacon and fresh cockles for a traditional Welsh breakfast.

16. ^ "The Full English Breakfast Hops the Pond". The Wall Street Journal. Retrieved 21 February 2018

17. ^ "Hong Kong's best-kept secrets: all-day breakfasts for HK$48 in a sleepy border village". scmp.com. 6 April 2016.

O'Connor, Kaori (2013). The English Breakfast: The Biography of a National Meal, with Recipes. Bloomsbury. ISBN 978-0857854919.

Scotney, John (1 November 2009). Scotland - Culture Smart!: The Essential Guide to Customs & Culture. Kuperard. ISBN 9781857336214.

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A full breakfast is a substantial cooked breakfast meal, often served in Great Britain and Ireland. The typical ingredients are bacon, sausages, eggs, black pudding, baked beans, tomatoes, mushrooms, toast, fried bread and a beverage such as coffee or tea. Hash browns are a common contemporary but non-traditional inclusion.

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Write the proceudure for making baked beans here, in English, in your own words. This recipe can be multiplied by 3 (x3). I will order some beans that are already cooked, so we don't have to soak them overnight.

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British baked beans are a traditional dish you can make from scratch in 20 minutes. They taste way better than canned baked beans!

This British baked Beans recipe is such a classic dish and really easy to make from scratch. It's one of those recipes I make all the time for my family.

They are the perfect addition to a classic full English Breakfast, great with toasted bread ( beans on toast anyone?) or with baked potatoes.

Most of all, they simply make a great side dish for almost anything, and they're conveniently vegan.

British baked beans are traditionally made with navy beans (called haricot beans in the UK), which are small white beans.

You can use dried beans or canned beans to make baked beans from scratch. I'll leave both options below!

Jump to:

BRITISH BAKED BEANS VS AMERICAN BAKED BEANS

The main difference between American baked beans and British baked beans is that US beans are sweeter and tend to be more barbecue-ey.

American baked beans (also called Boston baked beans) are made with molasses and pork salt (or bacon), and they're slow-cooked in the oven.

English-style baked beans (Heinz baked beans being the most famous) are more savory and made with a tomato sauce base.

They're cooked on the stove-top and they're naturally vegan.

INGREDIENTS

You don't need any special ingredients to make English-style baked beans from scratch.

In fact, you probably have most ingredients in your pantry already!

Olive oil: go for good-quality extra-virgin olive oil

Onion & garlic: they add lots of flavour, but you can omit one of the two if you like.

Tomato paste: I use double-concentrate tomato paste, it gives such a nice extra tomatoey flavor.

Pureed tomatoes: I use Italian passata, it's usually sold in bottles and available in most grocery stores.

Maple syrup: most recipes call for sugar, I prefer maple syrup, but you can swap it with sugar if needed.

Spices & herbs: I add sweet smoked paprika and optional dried thyme.

Worcestershire sauce: My secret ingredient! I use vegan Worcherstershire to keep the recipe vegan, but you can use the regular one if you like.

Beans: You can use haricot beans (navy beans) or cannellini beans. If you have time, cook your own dry beans, otherwise you can opt for canned beans or even better, use cooked beans sold in jars.

DRIED BEANS OR CANNED BEANS
Canned beans are softer and can easily turn into mushy beans, so opt for canned beans as a last resort.

For quick baked beans, I tend to use cooked navy beans sold in jars, they hold their shape much better and have no extra ingredients added (no added sodium).

Dried haricot beans cooked from scratch tend to hold their shape better when cooked.

They're super cheap to make at home and the process is pretty straightforward.

Here's how to cook dried navy beans at home:

1. Rinse the beans.

2. Soak the beans overnight.

3. Drain the beans and put them in a large pot.

4. Cover the beans with about 3-inches of water. Bring the water to a boil then reduce the heat.

5. Simmer the beans for about 45-60 minutes or until just tender, checking them every 15 minutes, until they reach the desired tenderness.

6. Store the beans that you won't use for this recipe in their cooking liquid. They keep well in the refrigerator for up to 5 days.

HOW TO MAKE BRITISH BAKED BEANS

Making baked beans from scratch is easier than you possibly think! They're made all in one pot and take about 15 minutes to cook.

STEP 1. Cook the onion and garlic in a saucepan over low heat.

STEP 2. Add the tomato paste, maple syrup, spices, passata, and Worcestershire sauce.

STEP 3. Add the cooked navy beans (or cannellini beans), and simmer all the ingredients for about 10 minutes.

STEP 4. Season to taste, remove from the heat and serve your British baked beans for breakfast, lunch, or dinner.

STORAGE

Store leftover baked beans in an airtight container. They will keep well in the refrigerator for up to 3 days.

RECIPE FAQs

CAN YOU MAKE BAKED BEANS AHEAD?

Yes, you can! Cook them ahead of time and store them in the fridge until needed, then simply reheat them for 5 minutes.

CAN I FREEZE BAKED BEANS?

Baked beans freeze great!
Divide leftovers into portions and store in the freezer for up to 1 month.
Thaw overnight in the refrigerator, then reheat for 5 minutes or until hot.

MORE BRITISH RECIPES TO TRY

DID YOU MAKE THIS RECIPE?

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Recipe

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

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Homemade British baked beans are a traditional dish you can make from scratch in 20 minutes. They taste way better than canned baked beans!

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Fry over low heat

Raw sausages need a longer cooking time over lower heat

Remember the bacon fat for the fried bread!

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'Speilegg' in Norwegian

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Det finnes mange ulike måter å tilberede egg på. Her vil du få kjennskap til noen ulike tilberedningsmetoder. Egg har mange bruksområder og er en råvare du vil få god kjennskap til gjennom opplæringsløpet.

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Egg - tilberedningsmetoder - Råvare, produksjon, salg og service (RM-KOS vg2) - NDLA

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Egg har mange bruksområder og er en god råvare å jobbe med. Her presenteres noen tilberedningsmetoder.

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Translate this recipe into English! Key points, in your own words.

After the pudding is cooked, British people normally slice it and fry it in butter before serving.

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Slike informasjonskapsler innhenter blant annet informasjon om nettleser, oppløsning, operativsystem hos brukerne, samt informasjon om hvorvidt brukeren er pålogget eller ikke.

Formålet med dette er å gjøre din bruk av tjenesten raskere og bedre. Ved å endre innstillingene på din datamaskin kan du forhindre bruk av informasjonskapsler, men du vil da kunne oppleve at ikke alle funksjoner på nettstedet vil fungere. Bruker kan også slette informasjonskapslene på maskinen sin manuelt etter å ha besøkt et nettsted.

Loven om elektronisk kommunikasjon krever at vi informerer brukere av nettsiden om vår bruk av informasjonskapsler. Paragrafen om informasjonskapsler sier følgende:

§ 2-7b Bruk av informasjonskapsler/cookies

Lagring av opplysninger i brukers kommunikasjonsutstyr, eller å skaffe seg adgang til slike, er ikke tillatt uten at brukeren er informert om hvilke opplysninger som behandles, formålet med behandlingen, hvem som behandler opplysningene, og har samtykket til dette. Første punktum er ikke til hinder for teknisk lagring av eller adgang til opplysninger:
1. utelukkende for det formål å overføre kommunikasjon i et elektronisk kommunikasjonsnett
2. som er nødvendig for å levere en informasjonssamfunnstjeneste etter brukerens uttrykkelige forespørsel.

Under kan du se hvilke informasjonskapsler som brukes på matprat.no.

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Blodpudding er tradisjonsmat i hele landet, og kan lages av blod fra alle slags slaktedyr. Å bruke alle deler av dyret, også blodet, er bærekraftig og viktig. Det finnes en rekke oppskrifter på blodpudding. Denne er ganske enkel, og kan varieres med både krydder og ulike tilsetninger.

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Cut the mushrooms into 2 halves

Fry in butter over medium heat

Season with salt, pepper and thyme

Cut the tomatoes in two

Fry each side in the pan

Season with salt and pepper

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Translate the recipe from 'røsti' potato from Kokkelære here. Or, you can use this recipe with eggs and flour https://www.allrecipes.com/recipe/57783/emilys-famous-hash-browns/

Tip: Squeeze as much water as you can out of the shredded potatoes!

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Write the proceudure for making tea here, in English, in your own words.

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In Britain, you will notice that people drink a lot of tea. It normally comes with milk, so if you don't want it, you should say so. Traditional afternoon tea, which apart from the tea, was actually a small meal with scones, sandwiches and cakes. Nowadays, the British have replaced their afternoon tea with a quick treat in a café, coffee or tea shop or a less formal at-home tea with a snack or a biscuit.

Use freshly drawn cold water. You should allow the water to run for a few seconds before filling the kettle and then bring it to a boil. It is also recommended to preheat your tea cup before you start brewing your tea. If you use a teabag, you should place it into your cup, if you want to use loose tea leaves, use 1 tsp. per eight oz. of water. Then pour the boiling water over the tea. Stir well and leave the tea to steep for 3 - 5 minutes. Don't exceed 5 minutes, to avoid a bitter taste. The tea bag or leaves should be gently removed from the mug with a teaspoon. The tea might be served with milk, cream, lemon or sugar on the side. Now, enjoy a perfect cup of tea!

Tasks

Comprehension

1. How do the British prefer their tea?
2. What did the traditional afternoon tea usually consist of?
3. How do most people in Britain drink their tea now?
4. What kind of water is recommended for tea brewing?
5. Why should the steeping of the tea not exceed 5 minutes?
6. What should you do with the cup before placing the tea in it and pouring the water?

Translate

Translate the preparation part.

Act Out

Arrange a small role play and explain to your classmates how you brew a cup of tea.

Find Out

Check this link and find out what the British mean when they say: Idiom: Not my cup of tea (usingenglish.com)

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If you want to make good tea the way the British like it, you can follow the instructions in this resource.

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English Breakfast with Gordon and Matilda Ramsay

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What is fried bread? How is it different from toast? What shall we make?

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Sliced white bread

Blood (matblod)

Oats

Raw sausages

White beans

Tomatoes

Mushrooms

Potatoes

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Te blir laget av tørkede blader fra den eviggrønne tebusken Camellia sinensis. Drikker som er laget på andre planter enn Camellia sinensis som urter, frukt og rooibos, er strengt tatt ikke te, men kalles urtete, fruktte eller tisaner.

Tebusken gror i tropiske og subtropiske områder. Det er mange land som dyrker te, men Kina og India er de som produserer mest. Det er mange forhold som virker inn på teens kvalitet, smak og karakter, blant annet hvilket land den produseres i, klima, jordsmonn, tid for innhøsting, hvilke deler av planten som høstes, prosesseringsmetode, osv.

Opprinnelig ble tebusken dyrket som medisinplante i Kina, men etter hvert også for nytelsens skyld. Først på 1500-tallet kom teen til Europa.

Når teplanten er moden, høstes bladene, som oftest for hånd. Etter høsting legges bladene i sola eller varmes svakt til de visner og ruller seg sammen. Den videre behandlingen vil være avhengig av hvilken type te det er snakk om. Forskjellene mellom de ulike tetypene kommer av om de er oksidert, og hvor mye.

Oksidering vil si at stoffene i bladene reagerer kjemisk med luft. For å få i gang oksideringen blir bladene rullet, knust eller knadd. Avhengig av tetype avbrytes oksideringen med en varmeprosess når teprodusenten ønsker det.

Te er en drikk som kan nytes alene eller til måltider. Te har et stort spekter av aromaer og smaker og kan erstatte vin og annen drikke til de fleste retter.

Hvit te passer til lett mat som snitter, salater og fingermat.

Grønn te passer til fisk og sjømat, spesielt sushi og andre lette retter.

Svart te passer til kraftigere retter som grillet eller stekt kjøtt.

Oolong-te er svært anvendelig og kan passe til alt fra lette forretter til smaksrike hovedretter, oster og desserter.

Te kan også brukes som smakstilsetning i ulike bakverk og desserter og i krydderblandinger på kjøtt og fisk.

Te inneholder svært få eller ingen kalorier og har et varierende innhold av blant annet vitaminer, mineraler, koffein, antioksidanter og garvestoffer. Svart te inneholder som regel mer koffein enn de andre typene. Hvit og grønn te har høyest innhold av antioksidanter.

Kok opp kaldt, friskt vann.

Bruk cirka 2 g te per 200 ml vann.

Ha gjerne løs te i en tesil.

Kok opp vannet og avkjøl det litt før du heller det over teen. Avkjøl til 95-97 °C for svart te og 70-80°C grader for hvit og grønn te (hvit og grønn te blir fort bitre ved bruk av for varmt vann).

Les på pakken hvor lenge teen skal trekke.

Te skal serveres i store, vide kopper. Det er vanlig å balansere teen med sukker, melk, honning eller sitron.

Te bør oppbevares mørkt og lufttett, atskilt fra andre matvarer som kan trekke til seg lukt fra teen.

Vinmonopolet. (2009). Alkoholfritt til mat og fest. [Brosjyre]. https://www.vinmonopolet.no/Alkoholfritt-til-mat-og-fest.pdf

Teinfo.dk. (2022). Tetyper. Hentet 31. mars 2022 fra https://teinfo.dk/tetyper/

Teinfo.dk. (2022). Tebrygning. Hentet 31. mars 2022 fra https://teinfo.dk/tetyper/tebrygning/

Te. (2021, 23.januar). I Store norske leksikon. https://snl.no/te

Norges tehus. (2022). Teproduksjon. Hentet 31. mars 2022 fra https://www.norges-tehus.no/pages/teproduksjon

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Te - Råvare, produksjon og kvalitet (RM-RMF vg1) - NDLA

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Te har et stort spekter av aromaer og smaker og finnes i mange varianter. Det gjør den til en populær drikk i store deler av verden.