Teh tarik

"Pulling" teh tarik
Type	Beverage
Region or state	Malay Peninsula[1]
Created by	Indian immigrants in the Malay peninsula[1][2]
Serving temperature	Hot
Similar dishes	Milk tea, includingBurmese milk tea andHong Kong-style milk tea
Media: Teh tarik

Teh tarik (lit. 'pulled tea';Jawi:تيه تاريق‎) is a popular hotmilk tea beverage most commonly found in restaurants, outdoor stalls,mamaks andkopitiams within the Southeast Asian countries ofMalaysia,Brunei,Indonesia,Singapore, andThailand.^[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 ofblack tea blended withcondensed milk.

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

The expressionteh tarik is composed of theMalay words for "tea" (teh) and "pulled" (tarik), and can be translated as "pulled tea".^[1]

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]

According to the government of Singapore, the origins of teh tarik can be traced toIndian Muslim immigrants in theMalay Peninsula who set up drink stalls servingmasala chai as early as the 1870s at the entrance of rubber plantations to serve workers there; afterWorld 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.^[1][3][6] Singapore and Malaysia,which split in 1965, both claim it as a specialty of local cuisine.^[1] Malaysia nominated it, along withnasi lemak androti canai, for 2024 United Nations recognition asintangible cultural heritage foods.^[4][5]

Tea leaves, tea bags, ortea dust are boiled or steeped strongly and strained.^[1] Vendors may use a tea concentrate of extremely strong tea that can be combined with hot water.Evaporated and/orcondensed milk are added.^[1] According toFood & 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 thickfrothy 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 thedecanting ofcold brew coffee to enhance its flavour.^{[citation needed]}

Since colonial times, teh tarik has been popular inMalaysian Indian cuisine for many inBritish Malaya andSingapore. Traditionally, teh tarik has been seen served with roti prata or roti canai^[1] as a popular breakfast amongMalaysians and with prata amongSingaporeans.

The termkurang 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.^[7]

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]

• 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.^[8]
• Teh halia, teh tarik flavoured with ginger.^[1]
• Teh madras, a variant popular inSabah andLabuan, is made with frothed milky tea layered on top of hot milk.
• Teh-C or teh si is tea made with unsweetenedevaporated 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 andpalm 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.^[1] "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 teh tarik.

The drink in Malaysia is seen as a symbol of navigating conflict and as a common drink popular among disparate cultural groups.^[3][9][10]

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

Wikimedia Commons has media related toTeh 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

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