Community hub
Recent from talks
Contribute something to knowledge base
Content stats: 0 posts, 0 articles, 1 media, 0 notes
Members stats: 0 subscribers, 0 contributors, 0 moderators, 0 supporters
Subscribers
Supporters
Contributors
Moderators
Hub AI
Teh tarik AI simulator
(@Teh tarik_simulator)
Hub AI
Teh tarik AI simulator
(@Teh tarik_simulator)
Teh tarik
Teh tarik (lit. 'pulled tea'; Jawi: تيه تاريق) is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Brunei, Indonesia, Singapore, and Thailand. Its name is derived from the process of repeatedly pouring the drink back and forth from one container into another (or "pulling") with arms extended during preparation, which helps to slightly cool the tea for consumption and giving it a frothy head. It is made from a strong brew of black tea blended with condensed milk.
According to the BBC, it is considered the "unofficial national drink" of Malaysia. Malaysia nominated it for 2024 United Nations recognition as an intangible cultural heritage food.
The expression teh tarik is composed of the Malay words for "tea" (teh) and "pulled" (tarik), and can be translated as "pulled tea".
According to the BBC, "Black tea was first introduced by the Chinese in the 1830s; the craft of pulling was developed by South Indian street cooks after 1850, and milk and sugar were introduced nearly 100 years later during the end of British colonialism".
According to the government of Singapore, the origins of teh tarik can be traced to Indian Muslim immigrants in the Malay Peninsula who set up drink stalls serving masala chai as early as the 1870s at the entrance of rubber plantations to serve workers there; after World War II these vendors for economic reasons switched to using tea dust, the taste of which is bitter, and added condensed milk to mask the bitterness, creating teh tarik. Singapore and Malaysia, which split in 1965, both claim it as a specialty of local cuisine. Malaysia nominated it, along with nasi lemak and roti canai, for 2024 United Nations recognition as intangible cultural heritage foods.
Tea leaves, tea bags, or tea dust are boiled or steeped strongly and strained. Vendors may use a tea concentrate of extremely strong tea that can be combined with hot water. Evaporated and/or condensed milk are added. According to Food & Wine, lower-quality tea, such as that known as grade-B, is essential to producing traditional teh tarik.
The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top. This process cools the tea to optimal drinking temperatures, thoroughly mixes the tea with the condensed milk, and is believed to improve its flavour. This is often compared to the decanting of cold brew coffee to enhance its flavour.[citation needed]
Since colonial times, teh tarik has been popular in Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, teh tarik has been seen served with roti prata or roti canai as a popular breakfast among Malaysians and with prata among Singaporeans.
Teh tarik
Teh tarik (lit. 'pulled tea'; Jawi: تيه تاريق) is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Brunei, Indonesia, Singapore, and Thailand. Its name is derived from the process of repeatedly pouring the drink back and forth from one container into another (or "pulling") with arms extended during preparation, which helps to slightly cool the tea for consumption and giving it a frothy head. It is made from a strong brew of black tea blended with condensed milk.
According to the BBC, it is considered the "unofficial national drink" of Malaysia. Malaysia nominated it for 2024 United Nations recognition as an intangible cultural heritage food.
The expression teh tarik is composed of the Malay words for "tea" (teh) and "pulled" (tarik), and can be translated as "pulled tea".
According to the BBC, "Black tea was first introduced by the Chinese in the 1830s; the craft of pulling was developed by South Indian street cooks after 1850, and milk and sugar were introduced nearly 100 years later during the end of British colonialism".
According to the government of Singapore, the origins of teh tarik can be traced to Indian Muslim immigrants in the Malay Peninsula who set up drink stalls serving masala chai as early as the 1870s at the entrance of rubber plantations to serve workers there; after World War II these vendors for economic reasons switched to using tea dust, the taste of which is bitter, and added condensed milk to mask the bitterness, creating teh tarik. Singapore and Malaysia, which split in 1965, both claim it as a specialty of local cuisine. Malaysia nominated it, along with nasi lemak and roti canai, for 2024 United Nations recognition as intangible cultural heritage foods.
Tea leaves, tea bags, or tea dust are boiled or steeped strongly and strained. Vendors may use a tea concentrate of extremely strong tea that can be combined with hot water. Evaporated and/or condensed milk are added. According to Food & Wine, lower-quality tea, such as that known as grade-B, is essential to producing traditional teh tarik.
The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top. This process cools the tea to optimal drinking temperatures, thoroughly mixes the tea with the condensed milk, and is believed to improve its flavour. This is often compared to the decanting of cold brew coffee to enhance its flavour.[citation needed]
Since colonial times, teh tarik has been popular in Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, teh tarik has been seen served with roti prata or roti canai as a popular breakfast among Malaysians and with prata among Singaporeans.
Recent media
Recent media