Teh tarik (literally ‘pulled tea’) is a hot milk tea beverage which can be commonly found in restaurants, outdoor stalls and kopi tiams in southeast Asian countries of Malaysia and Singapore. Its name is derived from the pouring process of ‘pulling’ the drink during preparation. It is made from black tea, condensed milk and/or evaporated milk. It is also considered as the national drink of Malaysia. The preparation is when 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, and helps to thoroughly mix the tea with the condensed milk. It is also done to give the tea a better flavour. This is often compared to the decantering of toddy to improve its flavour. Locally and regionally sourced tea used for teh tarik are not of the highest grade. Despite the strong Ceylonese variety aroma, the taste is rather acrid and generally would not go well with a little cream or fresh milk. Hence condensed milk or evaporated milk is used to ensure the sharp tea taste is well balanced by the thick creamy flavour of the thickened milk.

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Can Be Found At Any Restaurants,eateries Across The Country.

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