Teh O Siu Dai

Ingredients(for 1 glass (about 200ml), typical kopitiam portion)

• 2 tablespoons Loose black tea leaves (local 'teh' blend preferred)
• 500 ml Water (freshly boiled)
• 1 teaspoon Rock sugar (adjust to taste for 'siu dai' (less sweet))
• 1 small leaf Pandan leaf (knotted, optional for aroma) - optional
• 2 thin slices Lemon slice (optional, for a refreshing twist) - optional
• as needed Ice cubes (for iced version (Teh O Siu Dai Peng)) - optional
• 1/2 teaspoon Stevia or erythritol (optional, as sugar substitute) - optional
• 1 Tea sock (traditional brewing tool) - optional
• 2 Serving glasses (kopitiam-style preferred)

Instructions

1. 1

   Bring the water to a rolling boil in a kettle or pot. If using pandan leaf, add it to the water for enhanced aroma.

   5 minutes

   Boil only as much water as you need to keep the tea strong and flavourful.

2. 2

   Add the loose black tea leaves to a tea sock or directly to the pot. Pour the boiling water over the leaves.

   2 minutes

   Using a tea sock helps achieve the signature kopitiam taste and makes straining easier.

3. 3

   Let the tea steep for 3–5 minutes, depending on your preferred strength. Stir occasionally.

   5 minutes

   For a more robust flavour, steep slightly longer, but avoid over-extracting to prevent bitterness.

4. 4

   Remove the tea sock or strain the tea to discard the leaves and pandan leaf (if used).

   2 minutes

   Strain well to get a clear, smooth cup of tea.