My Teh Tarik is the best!

3 Bags of Lipton.
3-4 Teaspoons of Sugar (I like it sweet buddy)
200ml water.
Fernleaf INSTANT Milk Power (4 Teaspoons)

Thanks. Try aik cheong kopi o Strong. I steep the coffee without the bag, then add sugar and full cream milk. Or a combination of condensed and evaporated milk.

Now im drinking essenso colombian blend microground coffee, maybe not as strong as normal coffee but the fresh roasted taste is there.

Oh yeah if you like espresso don't forget to download the mcd apps because you can get offers like, 2 medium iced latte for rm8.95.

This post has been edited by babybobby: Jul 21 2018, 12:36 AM

Thanks for the recipe. I used to make milk tea with milk powder too, only when i need it warm because the powder only can dissolve in hot water. Taste milky instead.

Fernleaf is good, that was the brand i used. Then i saw at giant offers a cheaper brand called Promex full cream milk powder. The result also quite nice.

It's simple buddy. Get hot water, pour it in a glass. Throw in the tea bags, stir, squeeze em, throw 'em. Throw in sugar and milk power, stir well and boom!

Yeah probably the most easiest way, and milk powder can be kept longer too.

Exactly, and better yet simmering it. I heat up the water just hot enough for the tea leaves to float around, not until bubbling. Because the longer you boil it will lose aromatic oil.

If lucky enough you will see a thin layer of oil on top of the tea extract. That's what gives your milk tea a 'bonus' fresh vegetal taste, apart from the taste of tea itself.

Yes, a cup of favorite homemade milk tea will make you forget the rest.

They put extra sugar that's why it's not the same.

Lipton tea bag x3
Sweetened condensed milk
1 teaspoon sugar
1 Cup of hot water

Most if not all mamak stalls use tea dusts, condensed milk and evaporative mik for teh tarik; tea dusts is cheapest available tea leafs, generally give strong but harsh flavours. Creaminess of teh tarik is from the fat i.e palm oil at mamak stall.

If one is serious with quality teh tarik, should use "strong tea" from marks and Spencer, 35% milk fat cream, whipped and sugar to taste.

Thanks for the recipe, I'm adding kayu Manis and some pegaga to the tea. Everything taste amazing and I'm using Boh's tea dust to make 1.5 litre of tea and keep in the fridge.

Welcome. Are u sure u add pegaga and not confused with buah pelaga (cardamom), right? Hihi if u add the spices it tastes like teh arab already which is very nice. Try pelaga + fresh or dry ginger also very nice. Or pelaga alone also not bad.

Yes you are right. Should use quality strong tea instead of tea dust or fannings. That's why mamak teh tarik tastes very kelat. You will notice a big difference between Tealive or Gongcha vs teh tarik mamak. Good strong tea gives u the aroma without the astringent aftertaste.

May I know how's the size of tea leaves from sabah tea? I find BOH tea leaves hard to strain

I think a bit smaller than Boh tea leaves. Unless you want a completely clean extract then you can use muslin or cheese cloth. Im using a tea strainer which is ok for me even there are tiny residues floating around. I do have a french press which gives clean extract but due to simmering im not using it.

This post has been edited by babybobby: Oct 24 2018, 10:37 PM

wow parking in a very informative thread... will surely try out the methods in this thread later

I've modified my recipe a bit. I reduced from 6 spoons of tea leaves to 5 spoons but increase the water to milk ratio. Before this was half tea extract half milk but now it goes 70/30. It has a more balanced taste. Also, i turned off the heat after the tea leaves bubbling for 30 seconds and let it steep for a minute or two before chilled in ice bath. Good luck.

This post has been edited by babybobby: Oct 24 2018, 10:48 PM

I am ditching boh tea for sabah tea now. I find that sabah tea is not as astringent as boh tea while still retain good tea flavour.

You know the golden premium tea aka "teh raja" by Jiu Ding Xiang? My mom gave me a few packets for trial. I did crazy thing like, adding milk into the gourmet tea. And it turned out if not exactly, at least much better than Tealive and Gongcha milk tea series. I think they use chinese tea like oolong and tie guanyin because this teh raja has very similar taste with their milk tea, and of course teh raja is so much more fragrant. It's hard to describe but if you happen to brew a cup of teh raja and add milk into it, its fragrance permeates even before you take a sip. You won't find that in Tealive or Gongcha.

Has anyone tried the over-hyped DairyGo iced milk tea? Based on netizens feedback and many raved about it i think mainly because it is a stronger version of teh tarik.

I myself haven't tried it and don't think much interested in trying one. Mainly because i'm trying to avoid non-dairy creamer and secondly, quite pricey for a pack of 200ml milk tea. Sold at rm5 per pack at petronas and cheapest is rm3.80 on shopee, still find it quite not worth it. I guess the profits mainly go to the launching and promotion of the product.

I would better stick to pokka milk tea at least made with 100% milk and cheaper price for a bottle of 500ml. Or occasionally have a cup or two Tealive, Gongcha and Regiustea, you know nothing beats those real milk tea. Or better yet make my own when i'm in the mood.




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If you really want to make good Teh Tarik, don't use any fresh milk, you need to use F&N SCM and EM. The F&N SCM is designed to give you the frothiness when you tarik the teh. EM is to give it body.

Just noticed this informative thread, I myself also a home Teh tarik maker always making for my family and relative.

Always source my loose tea leaves from 99 speedmart as it has the best price for long term purchase, together with the Tea Pot brand Sweeten Creamer and Evaporated Milk which I find to make better taste for my preference. They make a great tea!

Just wonder if anyone here know or have any information about it, there are three types of BOH tea leaves in available, what are the difference between them? Are they just same tea leave plants or different?

I usually see BOH Teh Harimau and Cameron Highland Tea leaves and rare seen BOH "Tarik"... Anyone know the difference between them?

From my own experience, I only tried Harimau and Cameron one before. Never try "Tarik" before yet as it is not available mostly anywhere.

In my experience. The Cameron Highland packaging one taste drier and require more sweeten creamer to tune the taste, overall is not as smooth going as the Harimau one.
Both are good tea, just different preference for different individuals I guess? And only recently I try mixing BOH with some Lipton loose leave to discover different taste.