Top 3 Malaysian Non-alcoholic Beverages

BOH Tea was established in 1929 and has since become one of the largest and most recognized tea brands in Malaysia. The company has a strong heritage, with tea being grown in the cool, high-altitude Cameron Highlands region of Malaysia, known for its ideal climate for tea cultivation.

BOH Tea offers a wide variety of teas, including: black teas, green teas, herbal teas and specialty teas. BOH Tea prides itself on its sustainable farming practices.

The company focuses on producing high-quality, organic teas while preserving the natural environment of the Cameron Highlands. They are committed to responsible agriculture and have implemented eco-friendly practices in their farming methods.

BOH Tea is also known for its BOH Tea Plantation, where visitors can tour the plantation, learn about tea production, and enjoy freshly brewed tea with a scenic view of the lush tea gardens.Expand

Teh tarik is a unique Malaysian beverage consisting of black tea, sugar, and condensed milk. The combination is then poured back and forth between two brass containers, a technique known as pulling tea. It improves the flavors of both tea and milk, imparts a creamy and smooth texture, and adds a visually appealing frothy top. Teh tarik is traditionally served in clear glasses, so that the beverage can be seen and appreciated in all its glory. It is often paired with roti prata, and can be found in most coffee shops and mamak stalls in Malaysia and Singapore.Expand

Bandung is a popular Malaysian pink-hued beverage that is especially beloved by the Malai community. This simple drink is made with a combination of milk and rose syrup, and depending on where it has been bought, bandung can be made with condensed milk, fresh milk, evaporated milk, or any combination of the three. It is typically served over ice, and it is especially popular at weddings or during Iftar (breaking the fast) in the month of Ramadan.Expand

As the name suggests, this coffee style originated in Ipoh, but contrary to its name, it is not white. The name stems from the roasting technique in which coffee beans are lightly roasted in margarine before they are ground and brewed. The origin of this roasting style is usually associated with Hainanese immigrants in Malaysia, who adapted the classic technique to create a beverage that has a milder, lightly caramelized coffee flavor. Ipoh white coffee is usually enriched with condensed milk and should have a light froth on top. It should not be mistaken for a general term white coffee, which may refer to any coffee served with the addition of milk or creamer.Expand