做法
- 把散茶放入细筛或纱布。把沸水浇过,然后再浇回两次——双倒萃取是马来mamak技法,产生浓深单宁茶。
- 拌入炼乳和盐。试味——茶应单宁甜,盐尝不到但提升其他风味。
- 准备两个大耐热壶。把热甜茶倒入一个。
- Tarik(拉):把一个壶举高(在另一个上方约1米)以细流把茶倒入低位的第二个壶。然后从底壶倒回顶,再次举起。茶下落时充气产生厚泡沫。
- 重复拉5到6次。饮品应有厚厚的浅棕色泡沫顶,像大杯卡布奇诺。充气也略冷却茶到可饮温度。
- 倒入玻璃马克杯或小陶杯。趁泡沫还高时立即上桌。任何时候配roti canai或kaya吐司。
Common questions
Can 拉茶 be made ahead?
拉茶 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 拉茶 spicy?
拉茶 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 拉茶 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 拉茶 to make at home?
拉茶 sits at intermediate difficulty — total time about 13 minutes. The ingredients are not unusual but the timing requires attention.
Can 拉茶 be scaled up or down?
This recipe is written for 2 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
Teh tarik意为'拉茶'——20世纪初马来西亚由印度穆斯林移民发明,他们改造了加炼乳的奶茶格式,加上戏剧性拉技法以充气。拉部分是表演(mamak店有签名拉风格)部分是工程——充气产生区别于普通奶茶的标志性轻盈泡沫质感。这饮品在马来西亚文化意义重大,以至于有国际拉茶日。越南有cafe sua da;香港有zyun naai caa(纯奶茶);马来西亚有teh tarik。
