The tea is infused and must infuse for at least five minutes.
With the "Kluntjezang" (tongs), a piece of candy is placed in the teacup - beware, the tongs are often so delicately crafted that it takes some practice to get "Kluntje" into the teacup without loss.
After that, the tea is poured in slowly (the cup should not be more than half full), but you should not stir. In the best case, the tip of the "Kluntje" still looks out from under the surface of the tea.
Let the cream slowly flow in at the inner rim of the cup, so thanks to the "Rohmlepel" (the cream spoon) a small cloud of cream will form around the Kluntje to the rim of the cup.
Still do not stir, please, but drink. So do not stir at all.
Three times can be poured tea with "Kluntje" and "Wulkje".
And you really only need the spoon to signal that you don't want any more tea by putting the spoon in the cup.