Teh tarik (lit. 'pulled tea') is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Malaysia, Indonesia, Singapore, and Thailand.[1] 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. It is the national drink of Malaysia.[3]
 | |
| Type | Beverage |
|---|---|
| Place of origin | Malaysia |
| Region or state | Malay Peninsula[1] |
| Created by | Indian immigrants in the Malay peninsula[1][2] |
| Serving temperature | Hot |
| Similar dishes | Milk tea, including Burmese milk tea and Hong Kong-style milk tea |
Teh Tarik is derived from Malay that literally means "tea" and "pulled", or "pulled tea".
The origins of Teh tarik can be traced to Indian Muslim immigrants in the Malay Peninsula who set up drink stalls at the entrance of rubber plantations after World War II to serve the workers there.[1] Since colonial times, teh tarik has been a popular Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, teh tarik has been seen served with the Roti canai, which is a popular breakfast set among Malaysians and with prata among Singaporeans.
An element of showmanship exists in the preparation 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. In Malaysia, there are occasions where teh tarik brewers gather for competitions and performances to show their skills. Teh tarik has become recognised along with nasi lemak as part of the food and beverage heritage of Malaysia by the Malaysian government ministry.[4]
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 improves its flavour. This is often compared to the decantingofcold brew coffee to enhance its flavour.
The term kurang 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.
The drink has experienced resurgent popularity as a symbol of navigating conflict. As a common drink among disparate cultural groups, organisations throughout Malaysia such as schools, nonprofits, and government have been hosting "Teh tarik sessions" in which participants identify common ground and embrace diversity.[6][7][8]
