Destination
Ipoh
The story
Teh tarik ("pulled tea") is Malaysia's national drink and one of the most theatrical drinks in the world: strong black tea (traditionally a robust Ceylon or Assam) brewed to almost coffee-strength, sweetened generously with condensed milk (and often evaporated milk too), and then "pulled" between two tall metal jugs held at head height, in a dramatic back-and-forth pour that creates a thick, foamy top on the finished glass. Served at every mamak (Indian-Muslim restaurant) from dawn until 2am, and drunk by Malaysians of every ethnicity as the country's default hot drink alongside every meal.
Method
Place the loose-leaf tea in a heatproof jug. Pour over the boiling water and steep 5 to 6 minutes for a strong, dark brew. The tea should look almost like coffee.
Strain the tea through a fine sieve into another heatproof jug, discarding the leaves.
Add the condensed milk and evaporated milk (if using) to the hot tea. Stir briefly to combine. Taste; adjust with more condensed milk if you like it sweeter.
Hold one jug high (about arm's length above the other) and pour the tea in a long stream into the lower jug. Immediately reverse: pour from the lower jug back into the upper. Repeat 5 to 8 times, back and forth, from increasing heights (be careful; the tea is hot). Each pull aerates the drink and creates the classic foam.
By the last pull, the surface of the tea should have a thick creamy foam on top. If not, pull a few more times.
Pour the finished teh tarik into tall glasses, making sure to distribute the foam evenly across both glasses. Serve immediately.
Tips
- Strong tea is essential. Malaysian teh tarik uses strong black tea brewed almost to bitterness; the condensed milk mellows it. Weak tea gives you a sweet milky drink that doesn't taste like teh tarik.
- Condensed milk is not optional. Regular milk and sugar are a different drink; the specific sweet-creamy character of teh tarik comes from sweetened condensed milk. Sold everywhere at supermarkets.
- Pull from increasing heights. Start with the jugs close together (safety) and gradually raise the pouring jug as you get comfortable. The higher pour aerates more and creates more foam.
- Practice over a large tray. First-time teh tarik pullers spill a lot. Practice over a large tray or in a sink until you have the technique.
- Boh brand tea is the classic. Malaysian Boh black tea (widely available at Asian grocers) is what most mamak stalls use. Ceylon or Assam loose-leaf are fine substitutes.
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