Old Town Kopitiam has done a good job instituted and set a standard for local coffee. What about teh tarik?

Teh tarik in most mamak stalls use coloured tea dusts and non-dairy condensed milk.

What is the benchmark of teh tarik? What is the best or idea teh tarik? Strong in added colouring, flavouring and diabetically sweet? How much and what milk, tea leaf or tea dust should use?

Where can we find the best teh tarik?

best teh tarik for me is here

http://babeinthecitykl.blogspot.com/2008/05/psssttt-here-here-kls-best-teh-tarik.html

I heard that Devi's in Bangsar has a teh tarik expert. The tea powder used by the mamaks are different from the Lipton and Boh Tea. Why, because Lipton/Boh loses colour after you use once or twice. The mamak teh tarik uses a strong, almost powderlike blend and this is reused many times before it is discarded.

A good teh tarik must have a consistent colour & taste. Not only that, it needs to have consistent taste throughout the drinking experience. I am sure that you noticed that sometimes when you drink teh tarik, after you leave it for awhile it gets more bitter the further down you drink it, due to the teh powder sinking to the bottom. A teh tarik expert knows when to change/discard or when to add more teh powder to give it that consistency.

The other place that has good teh tarik (so far) is Grand City along Jalan Bukit, PJ

yes foodster! we used to hv a friend whose dad retails such tea powders to the mamaks.

so far to make your own teh tarik or chai, after many experiments and asking around with the experts, u'll need to use Boh's Bukit Cheeding No. 53 for the colour and flavour.

http://www.boh.com.my/shop/product_info.php?manufacturers_id=11&products_id=40