Sarawak : Three Layered Tea

I am glad that friends and relatives now can even enjoy this three layered tea, a special concoction originating in Sarawak, in Melbourne, Australia!!

 What is this three layered tea?

The top layer is tea, and it must be a strong tea like Ceylon tea. The popular 888 Ceylon tea has a very strong red colour and a very strong traditional flavour and aroma. So it is muched favoured. Some teas are light in colour and when mixed with milk (condensed or evaporated), the brownish red colour becomes very pale.

The middle layer is a good dollop of condensed milk and evaporated milk, if you can stomach that. But when you are hot and hungry, with a craving for sugar, this is the drink for you.

The bottom layer is a strong heavy base made from gula apong (the original recipe calls for this but now people would use gula melaka because it is easier to obtain).

So when you prepare this at home, or in the coffee shop, you will start with the base, do it with style. Then you slowly add the milk components (less sweet means you use only a little bit of condensed milk to make the milk layer stay as a layer. and finally the top layer (approximately one third of the glass) is the strong hot tea.

Add the ice cubes when you are ready to serve your customers. Some people have said that the taller the glass the better.

You will have to give it a go and by trial and error you will make your best Three Layered Tea!! Cheers.

If you don't want to make any Three Layered TEa, but you might want to have a taste of it, you can even buy canned Three Layered Tea now .