作法
- 茶葉放入細濾網中，將滾水沖過茶葉，再倒回茶葉重複沖兩次，這即是雙重沖泡萃取法。
- 拌入煉乳與鹽，嚐味調整。
- 拉茶動作：手持一壺高舉至約1公尺處，將茶以細流倒入第二壺中。
- 重複拉茶動作5至6次，飲料會形成厚實綿密的泡沫層。
- 重複拉茶5至6次以製造濃稠奶泡。
- 趁泡沫高聳之際立即享用。
Common questions
Can 汶萊拉茶 be made ahead?
汶萊拉茶 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 汶萊拉茶 spicy?
汶萊拉茶 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 汶萊拉茶 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 汶萊拉茶 to make at home?
汶萊拉茶 sits at intermediate difficulty — total time about 13 minutes. The ingredients are not unusual but the timing requires attention.
Can 汶萊拉茶 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
汶萊拉茶與馬來西亞、新加坡的拉茶傳統一脈相承，是汶萊咖啡店通行的飲品，常搭配咖椰土司或豆沙麵包享用。
