Teh tarik

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 Malaysia, Brunei, 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.

Etymology

''Teh tarik'' is derived from Malay that literally means "tea" and "pulled", or "pulled tea".

Background

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".

Origin and history

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 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 with nasi lemak and roti canai, for 2024 United Nations recognition as intangible cultural heritage foods.

Ingredients, preparation and serving

Tea leaves, tea bags, or tea dust are boiled or steeped strongly and strained. Vendors may use a tea concentrate of extremely strong tea that can be combined with hot water. Evaporated and/or condensed milk are added. 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 nce ofphysics", become local celebrities. In Malaysia, pulling contests draw thousands of spectators.

Variations

* Teh ais is tea sweetened with condensed milk that is simply served in a glass with ice cubes. It may also be known as tarik ping, teh ping, or tarik ais'' with the tarik treatment.
* Teh tarik madu is tarik blended with honey as part of its preparation, which is usually served cold.
* Teh halia, tarik flavoured with ginger.
* Teh madras, a variant popular in Sabah and Labuan, is made with frothed milky tea layered on top of hot milk.
* Teh-C or teh si is tea made with unsweetened evaporated milk, unlike the traditional tarik which is made with sweetened condensed milk. Vendors however will add sugar to Teh-C unless specifically asked not to. The Malay word for nil or zero, kosong, is used to indicate that the drinker does not want their beverage to be sweetened. The ‘C’ stands for "Carnation", a popular brand of evaporated milk. A three-layered tea variation of the drink called Teh-C Peng Special are available and sold in most kopitiams, consisting of black tea, milk and palm sugar syrup from the top to bottom layer respectively. Teh-C ais is the iced drink version of it with ice cubes.
* Teh-O, also known as teh kosong, refers to black tea without any addition of dairy products or creamers. "Kosong" means "zero" in Malay. Like teh-C, sugar is usually added, except when teh-O kosong is specified, where once again sugar is omitted. Teh O ais is the iced drink version of it, with ice cubes.
* Kopi tarik is local coffee, dark-roasted with margarine and sugar, which is sweetened with condensed milk and pulled to froth it up. Drinks made with Milo and Nescafe may also be served with the tarik treatment by vendors who specialise in tarik.

Cultural importance

The drink in Malaysia is seen as a symbol of navigating conflict and as a common drink popular among disparate cultural groups.

See also

* Thai tea
* Hong Kong-style milk tea
* Bubble tea

References

{{DEFAULTSORT:Teh Tarik
Malaysian drinks
Singaporean drinks
Indonesian drinks
Blended tea
Singaporean cuisine
Bruneian cuisine
Thai drinks
Tea culture
Malaysian tea
Milk tea
Indian tea
Indian drinks
Indian fusion cuisine
Indonesian Indian cuisine
Indian-Malaysian culture
Indian diaspora in Singapore