| Teh tarik | |
| Region: | Malay Peninsula[1] |
| Creator: | Indian immigrants in the Malay peninsula[2] |
| Type: | Beverage |
| Served: | Hot |
| Similar Dish: | Milk tea, including Burmese milk tea and Hong Kong-style milk tea |
Teh tarik (; Jawi:) is a popular hot milk tea beverage most commonly found in restaurants, outdoor stalls, mamaks and kopitiams within the Southeast Asian countries of Brunei, Malaysia, 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.[3] [4]
Teh tarik is derived from Malay that 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 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 reaons switched to using tea dust, the taste of which is bitter, and added condensed milk to mask the bitterness, creating teh tarik.[5] 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 placed in simmering water with spices such as cardamom, cloves and ginger. Evaporated and/or condensed milk are added and the mixture is brought to a boil, then removed from the heat and strained. 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.
Since colonial times, tarik has been popular in Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, tarik has been seen served with roti prata or roti canai as a popular breakfast among Malaysians and with prata among Singaporeans.
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 tarik is typically prepared on the sweet side to taste by most vendors.
An element of showmanship exists in the serving of 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 & Wine called 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.[7] [8] [9]