B-MY-069

Teh Tarik Style

Pulled dust blend, from Blend, Malaysia.

Black tea

Teh Tarik Style is strongest on body, malty and bitterness. Typical tasting words: malt, toast crust, molasses, dark chocolate. Created by Indian-Muslim migrants in Malaya post-WWII, utilizing affordable dust-grade black teas combined with sweet condensed milk. Malaysia's national drink, theatrically 'pulled' between vessels from arm's length to cool the liquid and generate a thick, foamy head.

Also known as Teh Tarik and Pulled Tea.

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The profile

Taste, 0 to 5

sweetness1bitterness4astringency4umami0brightness1body5smoothness2aroma intensity3finish length3

Flavour families, 0 to 5

floral0fruity0vegetal0marine0nutty0toasty2malty5honey0spicy0woody2earthy2smoky0creamy0citrus0stone fruit0tropical0cocoa1caramel2

Facts

Origin: Blend, Malaysia
Plant: Camellia sinensis var. assamica
Harvest: year-round harvest and blending
Elevation: low
Oxidation: 90 to 100%
Roast: unroasted
Leaf: broken
Price band: budget
Availability: common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: low

Made by: withering, then crush tear curl (ctc), then oxidation, then drying, then dust grading, then blending.

Caffeine

A cup of Teh Tarik Style carries a typical estimate of 70 mg of caffeine, within a range of 50 to 85 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	4 g	95 to 100 °C	5 min

Up to 1 infusions. Scale for your own pot with the brew calculator.

Drinking it

morning
afternoon
breakfast
morning
afternoon

Pairs with breakfast_dishes, fried_food and spicy_food. Milk: yes. Iced: yes. Sweetener: yes. Good for beginners: yes.