Teh tarik

Teh tarik(lit.'pulled tea';Jawi:تيه تاريق‎) is a popular hotmilk teabeverage most commonly found in restaurants, outdoor stalls,mamaksandkopitiamswithin the Southeast Asian countries ofBrunei,Malaysia,Indonesia,Singapore, andThailand.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 ofblack teablended withcondensed milk.
According to the BBC, it is considered the "unofficial national drink" of Malaysia.Malaysia nominated it for 2024 United Nations recognition as anintangible cultural heritagefood.
Teh tarikis derived fromMalaythat literally means "tea" and "pulled", or "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 toIndian Muslimimmigrants in theMalay Peninsulawho set up drink stalls servingmasala chaias early as the 1870s at the entrance of rubber plantations to serve workers there; afterWorld War IIthese 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 withnasi lemakandroti canai, for 2024 United Nations recognition asintangible cultural heritagefoods.
Tea leaves, tea bags, ortea dustare boiled or steeped strongly and strained.Vendors may use a tea concentrate of extremely strong tea that can be combined with hot water.Evaporatedand/orcondensed milkare added.According toFood & 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 thickfrothytop.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 thedecantingofcold brew coffeeto enhance its flavour.
Since colonial times, teh tarik has been popular inMalaysian Indian cuisinefor many inBritish MalayaandSingapore. Traditionally, teh tarik has been seen served with roti prata or roti canaias a popular breakfast amongMalaysiansand with prata amongSingaporeans.
The termkurang manis, which can be translated to "less sweet", is a common request for those who are health conscious or not fond of sugary drinks, as teh tarik is typically prepared on the sweet side to taste by most vendors.
An element of showmanship exists in the serving of teh tarik. The ability to drag a long stream of tea above the heads of the patrons without giving them a shower is an amusing novelty for the locals and tourists alike.Food & Winecalled it "the world's most athletic tea ritual".In Malaysia, servers who are adept at pouring the tea from further away, theatrically and seemingly in "defi[ance of] physics", become local celebrities.In Malaysia, pulling contests draw thousands of spectators.
The drink in Malaysia is seen as a symbol of navigating conflict and as a common drink popular among disparate cultural groups.