The preparation of this delicious Teh Tarik is fun as it is poured from one mug into another, “pulling” the tea as high as possible. The art of preparing this delightful cup of Teh Tarik has became so popular that in recent years, a number of competitions were held to find the best participant who could prepare Teh Tarik in the most exciting way. Pulling the tea as high as possible is not the only criteria as creativity in pulling the tea is also taken into consideration.
As much as you may think that the art of pulling the tea is fun but some swore that it actually makes the tea tastes better as it creates a layer of frothiness on the top of the tea making it lips-smacking good. That is what teh tarik is all about. You can generally find Teh Tarik at Mamak eateries, and you would best enjoy a cup with their famous Roti Canai flat bread and Dhal Curry.
However, it is important to select the right tea leaves to ensure a perfect cup of Teh Tarik. I have tried many types of European brands’ tea but they are nowhere near the classic taste of the teh tarik which I grew up with. The best choice is to get Boh Teh Tarik tea leaves but if you are unable to get hold of them, Boh or Lipton tea leaves which are sold in sachets or as loose tea leaves, would do the trick as well.
Ensure that the tea leaves are steeped long enough so that you would be able to savour the tantalizing taste of the tea infused with sweetness from the condensed milk coupled with its rich aroma as you take each sip. Aaaahh!
Teh Tarik is also known as: Malaysian Pulled TeaCeylon Milk Tea with Condensed MilkMalaysian Hot Milk Tea
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Steep Ceylon tea in hot water for 3 minutes. Pour tea into a large mug. Add condensed milk using a spoon which is placed in salt water. This is to add some saltiness to the tea.
'Pull' the tea by transferring it from one large mug to another. Try not to exceed 5 times or the tea might turn cold. To make the tea frothier, 'pull' the tea as high as possible but be cautious. Increase the ingredients according to the number of servings. Tea leaves can be steeped up to 3 times.