Teh Tarik (Malaysian Pulled Tea)

Before you start

Teh tarik, Malay for pulled tea, is a staple of mamak stalls in Malaysia and Singapore. Very strong black tea is sweetened with condensed milk and then poured back and forth between two vessels from a height. The pulling does three jobs at once: it mixes the thick condensed milk into the tea, cools the drink to a drinkable temperature, and whips air into it so it arrives with a thick, creamy foam.

The tea needs to be strong and slightly bitter, because condensed milk is very sweet and rich. Fine tea dust or strong black tea bags brewed hard are typical. The pulling technique takes practice; start with short pours and increase the distance as your aim improves. This is hot liquid, so practice first with water.

Ingredients

• 10 g (3 tbsp loose dust, or 4 strong bags) strong black tea — Malaysian or Ceylon tea dust is traditional
• 400 ml (1⅔ cups) water, boiling
• 60 to 80 ml (4 to 5 tbsp) sweetened condensed milk
• 30 ml (2 tbsp) evaporated milk — optional, for extra creaminess

Method

1. Brew the tea strong: pour the boiling water over the tea in a saucepan or pitcher and steep for 5 minutes. For extra strength, simmer the tea on low for 2 minutes.
2. Strain the tea through a tea sock or fine strainer into the first pitcher. You should have about 350 ml of very dark tea.
3. Add the condensed milk and evaporated milk to the pitcher and stir to dissolve.
4. Hold one pitcher in each hand, standing over a sink. Pour from one into the other, starting close together, then gradually lift the pouring pitcher higher as your aim steadies.
5. Pour back and forth 5 or 6 times. The tea will become pale caramel colored and build a thick layer of foam.
6. Pour into mugs with a final high pour to top each with foam. Serve hot.

Tips for success

• Practice pulling with plain room-temperature water first to get comfortable with the motion.
• Use pitchers with handles and narrow spouts; they give better control and keep hands away from hot liquid.
• Strong tea is essential. If it tastes too sweet, the tea was too weak; increase the tea, not the milk.
• Each pull cools the tea slightly. If you want it hotter, reduce the number of pulls.

Substitutions

Sweetened condensed milk

Evaporated milk plus sugar makes a less sweet, lighter version. Coconut condensed milk works for a dairy-free drink.

Malaysian tea dust

Strong Ceylon, Assam or English breakfast bags work. Use 4 or 5 bags for 400 ml water.

Two pitchers

If you do not have pitchers, whisk the tea vigorously or blend it briefly to build foam. It will not be as dense.

Variations

Teh halia

Simmer 4 thin slices of fresh ginger with the tea for a spicy, warming version.

Iced teh tarik

Pull the tea, let it cool slightly, then pour over ice.

Kopi tarik

Replace the tea with very strong brewed coffee and pull the same way.

Troubleshooting

There is very little foam

The pour was not high or long enough. Lift the pitcher higher and pull more times. Strong tea also foams better.

It tastes too sweet

The tea was too weak relative to the milk. Brew it longer, or use more tea.

Tea spilled everywhere

Start pouring with the pitchers close together and raise them only once your aim is steady. Always practice over a sink.

Storage

Serve immediately; the foam collapses within minutes. Brewed tea without milk can be refrigerated for 1 day. Opened condensed milk keeps in a covered container in the fridge for about 1 week.

Safety notes

Pulling hot tea carries a burn risk; practice with water and keep children away. Strong black tea contains caffeine.