If you have been to Southeast Asia, you might be familiar with what is known as teh tarik. It literally translates to ‘pulled tea’ and is sold at almost every stop you make, from small road-side shops to high-end cafés around Malaysia, Singapore and Indonesia. Despite being the national drink of Malaysia, it is believed to have found its way to the peninsula via Indian immigrants.
Navigate westward to the Asian Sub-continent, and we come across what we call yaara thé in Sri Lanka. This translates to ‘yard tea’ and is essentially an alternative name for pulled tea. Why ‘yard’? Well, let’s look at how this tea is prepared.

Unlike your conventional tea with milk, pulled tea is made using sweetened condensed milk. Once stirred in together, the tea is repeatedly switched between two utensils (cups or jugs), poured from one to another from a height of about a yard. Hence, ‘yard’ or ‘pulled’ tea. It’s not just the visuals though. Pulling the tea through this height airs it out and froths it up, giving it its characteristic cozy, light, but rich tone.
At The t-Lounge by Dilmah, pulled tea is offered under the moniker ‘t-Kitsch’. Tea with a bit of classy kitsch. While still maintaining its authenticity, the pulled tea has been sassed up a bit in terms of presentation and a growing choice of flavours. Ginger, cinnamon and lemongrass are among the most favoured choices, while unique new flavours such as date and herbal t-Kitsch (with coriander) are growing in popularity. Visit The t-Lounge by Dilmah’s menu to check out the whole range of t-Kitsch served at Wellington.