Teh Tarik (Malaysian Pulled Tea)

A recipe for Teh Tarik (Malaysian Pulled Tea)! This hot tea is poured back and forth before serving to create a smooth, frothy texture.

Brunch Week

Welcome to the fourth annual #BrunchWeek! We are so excited to have you join us this year as we celebrate Brunch and prepare for Mother’s Day.

Bloggers from around the country are showcasing their best brunch dishes, from cocktails to cakes, breakfast breads, tarts, and quiche – there is something for everyone!

Today is the fourth day of our event and I am sharing a recipe for Teh Tarik- Malaysian Pulled Tea!

Check out my other Brunch Week recipes:

• Apple and Caramelized Onion Tart
• Chocolate Beghrir (Algerian Chocolate Honeycomb Pancakes)
• Macaroni and Cheese Soufflé
• Lemon Blueberry Parfait

Teh Tarik

Known as the national drink of Malaysia, Teh Tarik literally means “pulled tea.” This pulling method refers to how the tea is poured between two containers at increasing heights until well-combined.

Constantly pouring the tea between two containers has two effects. It creates a smooth, frothy texture and helps bring the hot tea to a more drinkable temperature.

Teh Tarik is often made using tea dust (broken and ground tea leaves). They are stronger and require a shorter brewing time. Two tablespoons equals about 6 black tea bags. I strained the tea through a fine mesh strainer lined with a cheesecloth.

Caution: The tea will be very hot in the beginning. Take great care while you get used to pouring. Wearing long kitchen gloves and pouring over the sink or large bowl will help prevent splatter. Also, wear an apron or clothing you aren’t attached to. 

Want to develop your pulling skills? Use this Youtube video as inspiration.

A Few Tips for Teh Tarik

For a delicious Malaysian-style breakfast, serve Teh Tarik alongside Roti Canai (flaky flatbread) or Kaya Toast (Malaysian Toast with Coconut Jam).

Mix in a little granulated sugar with the condensed milk if desired for extra sweetness. Adjust the sugar and salt to taste. One tablespoon of sugar is usually perfect for me along with a large pinch of salt. 

If you want a less creamy, darker tea, replace up to half of the condensed milk with evaporated milk. You will lose some of the froth and sweetness.

Add some ginger to make Teh Tarik Halia.

I have also tried making the tea in the blender. Hand pouring creates larger bubbles with a more airy layer, while the blender version is more foamy and stable with smaller bubbles.

Check out what everyone else made:

• Strawberries and Cream Sweet Rolls by The Redhead Baker
• Blueberry Salad with Green Onion-Poppy Seed Dressing by Love & Confections
• Caramelized Onion, Bacon, and Cheddar Egg Tart by Hezzi-D’s Books and Cooks
• Slow Cooker Ham, Cheese, and Veggie Breakfast Casserole by Rants From My Crazy Kitchen
• Curried Fish Tacos by Nik Snacks
• Mini Croque Monsieurs by Making Miracles
• Roman Breakfast Sandwich by Palatable Pastime
• Spiced Marinated Lamb Lollipops by Culinary Adventures with Camilla

Teh Tarik (Malaysian Pulled Tea) Recipe

Adapted from Curious Nut

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Teh Tarik (Malaysian Pulled Tea)

A recipe for Teh Tarik (Malaysian Pulled Tea)! This hot tea is poured back and forth before serving to create a smooth, frothy texture.

Course Drinks

Cuisine Malaysian

Keyword Malaysia, Malaysian, tea

Prep Time 10 minutes minutes

Cook Time 8 minutes minutes

Total Time 18 minutes minutes

Servings 2 -3 Servings

Ingredients

• 3 cups (710 milliliters) water
• 2 tablespoons (14 grams) black tea leaves
• 1/4 cup (77 grams) sweetened condensed milk
• 1 tablespoon (15 grams) granulated sugar
• Pinch salt

Instructions

• In a small pot, bring the water to a boil. Remove from heat, add the tea leaves, cover, and allow to steep for 8 minutes.
• Strain and discard the tea leaves, then stir in the sweetened condensed milk, sugar, and salt.
• Pour the tea between two heat-safe containers, preferably over a sink and with gloves if needed. Increase the height with each pour, repeating about 6 times until the tea is smooth and frothy.
• Adjust sugar and salt to taste, then serve immediately.