做法
- 把水煮至剧烈沸腾。如用,加茶叶和香兰。煮90秒,关火再泡5分钟——印尼茶煮得浓,几近黑色。
- 趁热把冰糖加入热茶。搅至完全溶化。试味;在印尼,茶单独喝就应非常甜,因冰会显著稀释。
- 用细筛过滤到耐热壶。冷却到室温,然后冷藏至少1小时。
- 把四个高杯装满冰块。把冷甜茶倒在冰上;茶应到杯顶1厘米内。
- 用长勺搅每杯。饮品应深琥珀色、非常冷,有抵御冰融化的明显甜度。
- 配长勺上桌。青柠变体(es teh manis jeruk nipis):每杯加半个青柠汁搅匀。印尼街头摊贩在顾客面前挤青柠。
Common questions
Can 印尼甜冰红茶 be made ahead?
印尼甜冰红茶 is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 8 minutes.
Is 印尼甜冰红茶 spicy?
印尼甜冰红茶 as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 印尼甜冰红茶 vegetarian or gluten-free?
This recipe is suitable for most diets. If you have specific restrictions, the substitutions section in each ingredient note covers the most common swaps.
How hard is 印尼甜冰红茶 to make at home?
印尼甜冰红茶 is approachable for a home cook with basic stove skills — total time about 13 minutes, no special technique required.
Can 印尼甜冰红茶 be scaled up or down?
This recipe is written for 4 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
Es teh manis是任何印尼warung、餐厅或酒店早餐最常点的饮品——是米饭盘、soto和几乎任何餐的默认饮料。甜度独特印尼;爪哇细心阿姨做的es teh会糖浆般、近乎甜品般甜。印尼是世界第七大产茶国,饮茶尤其在爪哇文化中根深蒂固。餐厅版本比家里更甜;点'es teh tawar'(无糖冰茶)不寻常但接受。
