This man demonstrates a technique used in Malaysia.
The mixture is poured back and forth repeatedly between two vessels from a height, giving it a thick frothy top. This process cools the tea to drinking temperatures, and helps to thoroughly mix the tea with the condensed milk. It is also done to give the tea a better flavour...Found at Anything and Everything, via Neatorama.
Very interesting, but from an etymological point of view.
ReplyDeleteIn Hebrew, the word for Tea is Teh.
Maybe the word came from south east Asia.
(Same in Spanish, French, German and a number of other languages, Mar Cohen.)
ReplyDeleteThat's clever showmanship, but seems iffy in that you could well scoop in bugs and such that way. I'd still try it, though. Tasting, that is, not the method.