'Teh tarik' literally translates to 'pulled tea' which is a popular drink widely sold at 'Mamak' restaurants in Malaysia. It is a Malaysian Ceylon milk tea specialty.
The preparation of this delicious 'teh tarik' is fun as it is made by transferring it from one mug into another lifting it as high as possible. The art of preparation of this delightful tea has became so popular that in recent years, a number of competitions were held to find the best participant who could prepare it in the most exciting way.
'Pulling' the tea as high as possible is not the only criteria as creativity and the taste are also taken into consideration.
The art of 'pulling' the tea is definitely fun but some swore that it actually makes the tea tastes better as it creates a layer of frothiness at the top making it lips-smacking good. That is what 'teh tarik' is all about. You can generally find it at 'Mamak' eateries and is best if enjoyed with the famous 'Roti Canai' flat bread and Dhal Curry.
However, it is important to select the right type of tea leaves to ensure a perfect cup of 'teh tarik'. I had tried experimenting with many types of tea of the European brands but they are nowhere near the classic taste of the 'teh tarik' which I grew up with.
The best choice is to use the 'Boh Teh Tarik' tea leaves. If you are unable to get hold of them, try Boh or Lipton tea leaves which are sold in sachets or as loose tea leaves. That would do just 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 the sweetness of the condensed milk coupled with its rich aroma as you take each sip.