Ingredients
Tea
- 4 tbspstrong black tea dust or leaves, a Ceylon blend
- 500 mlboiling water
Milk
- 6 tbspsweetened condensed milk
- 3 tbspevaporated milk
Equipment
- two tall metal jugs or mugs
- a fine strainer or a tea sock
To serve
- hot, in a glass, with the foam standing on top
Directions
- Use a strong black tea, and in the region a coarse tea dust is used rather than whole leaf. The tea must be brewed to a strength that would be unpleasant on its own, since a great deal of milk and sugar goes in.
- Pour boiling water over the tea and let it steep for five to eight minutes, which is longer than usual. It should be almost black and slightly astringent. Strain it through a fine strainer or a cloth tea sock, which is what stalls use.
- Adjust the proportion to taste, since teh tarik varies a great deal between stalls. Put the condensed milk in the bottom of the jug and pour the hot tea over it.
- Pour the mixture from one jug into the other, raising the pouring jug high as you go. Start with the jugs close together and lift the top one gradually as the stream establishes.
- Keep the receiving jug tilted and aim for its inner wall rather than the middle, which reduces splashing. The greater the distance the stream falls, the more air it takes in and the thicker the foam.
- Pour in one steady continuous stream rather than a dribble. Pull it back and forth between the jugs at least five or six times. The tea should visibly lighten in colour and build a thick head of fine bubbles.
- Use jugs with handles and never fill them more than about half full. Now judging when the tea is ready. Serve it immediately, since the foam collapses within a few minutes. It is drunk at any hour, at breakfast, after work and late at night.
Technique
- The pulling aerates, mixes and cools the tea, and genuinely changes the taste.
- The tea must be brewed far stronger than it would be drunk alone.
- Practise the pour over a sink, since the tea is near boiling.
Substitutions
- Any strong black tea in place of tea dust.
- Whole milk with sugar, though condensed milk is the real thing.
Variations
- Teh halia, with ginger.
- Teh peng, served over ice.
- Kopi tarik, made with coffee instead.
History
Tea pulled between two vessels to froth and cool it, developed by Indian Muslim stall-holders in post-war Malaya and now a national symbol.
Frequently asked questions
What is Teh Tarik?
Teh Tarik is a drink from Brunei: frothy pulled milk tea served at kopitiams. Tea pulled between two vessels to froth and cool it, developed by Indian Muslim stall-holders in post-war Malaya and now a national symbol.
How long does Teh Tarik take to make?
Teh Tarik takes 5 min of preparation and 10 min of cooking. The recipe makes 2 glasses. It is rated medium to make.
What can I substitute in Teh Tarik?
Yes, within limits. Any strong black tea in place of tea dust. Whole milk with sugar, though condensed milk is the real thing.
What is the most important thing to get right in Teh Tarik?
Use a strong black tea, and in the region a coarse tea dust is used rather than whole leaf. The tea must be brewed to a strength that would be unpleasant on its own, since a great deal of milk and sugar goes in.
