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Teh tarik

From Wikipedia, the free encyclopedia

Teh tarik
"Pulling" teh tarik
TypeBeverage
Region or stateMalay Peninsula[1]
Created byIndian immigrants in the Malay peninsula[1][2]
Serving temperatureHot
Similar dishesMilk tea, including Burmese milk tea and Hong Kong-style milk tea

Teh tarik (lit. 'pulled tea'; Jawi: تيه تاريق‎) 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.

According to the BBC, it is considered the "unofficial national drink" of Malaysia.[3] Malaysia nominated it for 2024 United Nations recognition as an intangible cultural heritage food.[4][5]

Etymology

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Teh tarik is derived from Malay that literally means "tea" and "pulled", or "pulled tea".[1]

Background

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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".[3]

Origin and history

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Roti prata and teh tarik at a stall in Jalan Kayu, Singapore

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.[1][3][6] Singapore and Malaysia, which split in 1965, both claim it as a specialty of local cuisine.[1] Malaysia nominated it, along with nasi lemak and roti canai, for 2024 United Nations recognition as intangible cultural heritage foods.[4][5]

Ingredients, preparation and serving

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Tea leaves, tea bags, or tea dust are placed in simmering water with spices such as cardamom, cloves and ginger.[1] Evaporated and/or condensed milk are added and the mixture is brought to a boil, then removed from the heat and strained.[1] According to Food & Wine, lower-quality tea, such as that known as grade-B, is essential to producing traditional teh tarik.[6]

The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top.[3] This process cools the tea to optimal drinking temperatures, thoroughly mixes the tea with the condensed milk, and is believed to improve its flavour.[1][3] This is often compared to the decanting of cold brew coffee to enhance its flavour.[citation needed]

Since colonial times, teh tarik has been popular in Malaysian Indian cuisine for many in British Malaya and Singapore. Traditionally, teh tarik has been seen served with roti prata or roti canai[1] 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 teh tarik is typically prepared on the sweet side to taste by most vendors.[citation needed]

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 & Wine called it "the world's most athletic tea ritual".[6] In Malaysia, servers who are adept at pouring the tea from further away, theatrically and seemingly in "defi[ance of] physics", become local celebrities.[3] In Malaysia, pulling contests draw thousands of spectators.[3][4][6]

Variations

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Two Teh-C ais drinks
Teh-C ais Special, otherwise known as Teh-C Peng Special. A three-layered tea drink.
  • Teh ais is tea sweetened with condensed milk that is simply served in a glass with ice cubes. It may also be known as teh tarik ping, teh ping,[1] or teh tarik ais with the tarik treatment.
  • Teh tarik madu is teh tarik blended with honey as part of its preparation, which is usually served cold.[7]
  • Teh halia, teh tarik flavoured with ginger.[1]
  • 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 teh tarik which is made with sweetened condensed milk.[1] 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 entirely, hence the ‘O’ stands for "original".[1] 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 which specialise in teh tarik.

Cultural importance

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The drink in Malaysia is seen as a symbol of navigating conflict and as a common drink popular among disparate cultural groups.[3][8][9]

See also

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References

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Wikimedia Commons has media related to Teh tarik.
  1. ^ a b c d e f g h i j k l m n Bonny Tan (2013). "Teh tarik". Singapore: National Library Board. Archived from the original on 28 December 2022. Retrieved 30 August 2016.
  2. ^ Su-Lyn Tan (2003). Malaysia & Singapore. Lonely Planet. pp. 158–. ISBN 978-1-74059-370-0.
  3. ^ a b c d e f g h Stirn, Matt. "Teh tarik: Malaysia's frothy 'national drink'". BBC. Archived from the original on 22 January 2022. Retrieved 22 January 2022.
  4. ^ a b c "Nasi lemak, roti canai, teh tarik take centre stage at Geneva's UN office as Malaysia champions intangible cultural heritage". Malay Mail. 20 June 2024. Retrieved 26 September 2024.
  5. ^ a b Boon, Sim Wie. "Nasi lemak nominated for Unesco World Heritage status". Tatler Asia. Retrieved 26 September 2024.
  6. ^ a b c d Krishna, Priya (17 May 2017). "Malaysian Millennials Love Teh Tarik, the Tea That Inspires Dance Competitions". Food & Wine. Retrieved 26 September 2024.
  7. ^ "Teh Tarik Recipe, Irresistibly Easy To Make At Home". Honest Food Talks. 1 April 2021. Archived from the original on 8 April 2021. Retrieved 4 April 2021.
  8. ^ "[OPEN] Teh Tarik Session: Empowering Young Minds Through Leadership". Evenesis Online Events. Archived from the original on 22 January 2022. Retrieved 22 January 2022.
  9. ^ "Resolve differences with deputy minister over teh tarik session, Azalina tells MP". The Star. Archived from the original on 20 January 2022. Retrieved 22 January 2022.
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