作法
- 茶葉置於細網篩或紗布。將滾水倒過茶葉，再倒回去兩次——雙倒萃取為馬來嘛嘛技術，產生濃郁深澀單寧的茶。
- 拌入煉乳與鹽。試味——茶應甜中帶澀，鹽嚐不出但能提升其他風味。
- 備兩個大耐熱壺。將熱甜茶倒入其一。
- 拉茶：將其中一壺舉高（約1公尺於另一壺上），將茶以細流倒入低位壺。再從低位壺往上倒回，邊倒邊抬高。茶下落時打入空氣形成濃厚泡沫。
- 拉5至6次。飲品應有濃稠淺褐色泡沫頂——像大杯卡布奇諾。打入空氣也使茶降至可飲溫度。
- 倒入玻璃馬克杯或小陶瓷杯。趁泡沫高時立即享用。任何時段配roti canai或kaya吐司。
Common questions
Can 馬來拉茶 be made ahead?
馬來拉茶 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 馬來拉茶 spicy?
馬來拉茶 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 馬來拉茶 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 馬來拉茶 to make at home?
馬來拉茶 sits at intermediate difficulty — total time about 13 minutes. The ingredients are not unusual but the timing requires attention.
Can 馬來拉茶 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「拉茶」——二十世紀初由印度穆斯林移民於馬來西亞發明，採用煉乳奶茶形式並加入戲劇性拉茶技術打入空氣。拉一部分為表演（嘛嘛店有招牌拉茶風格），一部分為工藝——打入空氣產生獨特輕盈泡沫質地，區別teh tarik與一般奶茶。這款飲品於馬來西亞文化重要性極高，國際拉茶日是節慶之一。越南有冰咖啡、香港有絲襪奶茶；馬來西亞有teh tarik。
