The origins and history of tea in Malaysia
It’s no surprise that tea is one of the most popular drinks in Malaysia, with the famed Teh Tarik (pulled tea) being one of the most sought-after beverages drunk by locals at the mamak or kopitiam (coffee shop). If you’ve ever wondered about how tea came about to Malaysia, where it’s produced, and how it’s consumed then read on!
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Tea was most likely introduced to Malaysia by Chinese traders and has been enjoyed for hundreds of years. Teh Tarik, Malaysia’s national drink, has been traced back to Indian Muslim traders who set up stalls at the entrances of rubber plantations for workers during World War II.
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The first tea plantations were built in 1929 in Cameron Highlands by a British businessman, Archibald Russell. The famous highlands are ideal for tea-planting due to their cool and temperate climate and mildly acidic soil, which contributes to the growth of sweet and aromatic tea leaves.
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Cameron Highlands remains Malaysia’s most prominent tea-growing region, with other areas in Mount Kinabalu in Sabah. During the holidays, Malaysians love to visit, enjoy the cooler climate, tour the plantations and indulge in a cup of tea.
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Malaysians generally prefer a strong, full-flavored robust black tea similar to English breakfast tea, usually sweetened with condensed milk or sugar and generally taken at breakfast with roti canai and curry or alongside kuih (sweet or savory desserts) for teatime.
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There are so many ways to enjoy tea. Teh-o or teh kosong is tea served without milk or sugar, while teh-si has evaporated milk and sugar added instead of condensed milk. Teh halia or alia is made of freshly ground ginger juice with condensed milk.
So next time you’re at the supermarket, why not try a spot of tea grown right here in Malaysia!
