Teh tarik is a sweet and frothy milk tea drink. Extremely popular in Malaysian ‘mamak’ restaurants, teh tarik is often enjoyed throughout the day and sometimes, even at night.
What is Teh Tarik?
In Malay, it simply translates to ‘pulled tea’. This refers to the preparation of this delicious teh tarik as it is made by transferring it from one mug into another, lifting them as high as possible to create the signature frothiness.
The combination of strong Ceylon tea, sweetened condensed milk, and a hint of saltiness (yes, a little secret trick!) gives it a rich, balanced flavour that’s simply irresistible.
Why Do They Pull the Tea?
This process aerates the tea to create the signature froth on the top layer of the drink. It also cools the drink down, making it easier to consume upon serving the drink.
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.
Transferring the cup of tea at a high angle is not the only criteria as creativity and taste are also taken into consideration.
Tips to Making the Best Teh Tarik
🍃 Choose the Right Tea: For that authentic taste, stick to Ceylon tea leaves like Boh Teh Tarik. European tea blends just don’t capture the same depth of flavor.
☕ Practice the Pull: If you’re new to pulling tea, start with shorter distances to avoid spills. The froth comes from the aeration, so don’t skip this step!
⏱️ Love the Condensed Milk: While you don’t want to make it too sweet, adding very little condensed milk it not going to make it taste good too. You need to have enough of condensed milk.
Condensed milk doesn’t only add sweetness but also creaminess. A trick is to add a a touch of evaporated milk for extra creaminess.
⏱️ Take Time: Ensure that the tea leaves are steeped long enough or it’s going to taste diluted. Otherwise, try to get hold of the tea dust instead.
What Tea is The Best for Teh Tarik?
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 dust but it is only available in Malaysia. It’s more intense in flavour and easier to steep too. The flavour comes out without much effort compared to 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.
If you are living abroad, look for Ceylon tea. I usually opt for Indian brands as they are very close in flavour.
Can I Make Teh Tarik Without Condensed Milk?
No. As a true ‘Teh Tarik Connoisseur’, a cup of Teh Tarik without condensed milk is not it. You may add some evaporated milk to give it a creamier taste, but you cannot do so without condensed milk.
The combination of condensed milk and Ceylon tea gives the special flavour we all love this tea.
How to Serve Teh Tarik
It is best if enjoyed with the famous 'Roti Canai' flat bread and Dhal Curry. Otherwise, I also love it with Nasi Lemak or Mee Goreng!
Is Teh Tarik Healthy?
Teh Tarik can be rather sweet. Since it’s made with tea, it naturally contains caffeine. It is highly recommended to drink sparingly.
To me, teh tarik is always a treat to soak in my thoughts of the sunny Malaysia vibes.