作法
- 將水煮至大滾。加入茶葉與香蘭葉（若使用）。煮90秒後離火再泡5分鐘——印尼茶要泡得濃郁近黑。
- 趁熱加入冰糖。攪拌至完全融化。試味；印尼茶在冰未融時應已有強烈甜味，因冰塊融化後會大幅稀釋。
- 以細網篩濾入耐熱壺中。冷卻至室溫後冷藏至少1小時。
- 於四個高玻璃杯中加滿冰塊。將冰甜茶倒在冰上；茶應接近杯口1公分以內。
- 以長湯匙攪拌每杯。飲品應呈深琥珀色、極冰冷，並具有足夠甜度抵抗冰融稀釋。
- 配長湯匙享用。萊姆變化版（es teh manis jeruk nipis）：每杯加半顆萊姆汁拌勻。印尼街邊攤販會於顧客面前現擠萊姆。
Common questions
Can 印尼甜冰紅茶 be made ahead?
印尼甜冰紅茶 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 印尼甜冰紅茶 spicy?
印尼甜冰紅茶 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 印尼甜冰紅茶 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 印尼甜冰紅茶 to make at home?
印尼甜冰紅茶 is approachable for a home cook with basic stove skills — total time about 13 minutes, no special technique required.
Can 印尼甜冰紅茶 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是印尼任何小食店、餐廳或飯店早餐被點得最多的飲料——是飯類料理、soto與幾乎任何餐點的預設搭配。其甜度極具印尼特色；爪哇細心阿姨做的es teh會像糖漿般，幾乎甜如甜點。印尼是世界第七大產茶國，飲茶尤為深植爪哇文化。餐廳版比家庭版更甜；點「es teh tawar」（無糖冰茶）較不尋常但仍被接受。
