AI #14: Investing in a Malaysian obsession

Watch a Malaysian food-stall holder preparing the national drink of teh tarik and you’ll get quite a show. It’s no good just dumping tea leaves in hot water and pouring a bit of milk on top: as the name teh tarik (“pulled tea”) suggests, the mix needs to be poured from jug to jug, letting it fall as far as you can each time, to get the right foamy, frothy texture.

Watch a Malaysian food-stall holder preparing the national drink of teh tarik and you'll get quite a show. It's no good just dumping tea leaves in hot water and pouring a bit of milk on top: as the name teh tarik ("pulled tea") suggests, the mix needs to be poured from jug to jug, letting it fall as far as you can each time, to get the right foamy, frothy texture.

You can't just use any milk, either. Teh tarik needs condensed milk, which has been processed to make it far sweeter and thicker than it was when it first came out of the cow.

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