pulledtea

Pulledtea is a beverage concept that refers to a method of preparing tea in which the liquid is aerated and emulsified through rapid transfer between vessels or by immediate whisking, producing a glossy surface and a light, velvety mouthfeel. The result is a smooth, frothy tea drink that can resemble a latte or a fine foam atop traditional tea.

Origin and usage

The term appears in modernist and experimental cafe culture from the early 21st century, with practitioners experimenting at tea bars and in culinary studios. There is no single inventor or standardized protocol, and pulle dtea is often described as a playful technique rather than a fixed recipe. It is most commonly explored with black tea or oolong as the base, sometimes with milk or plant-based milks, sugar, or flavorings added before or after the aeration step.

Techniques

Hot pulledtea typically involves brewing a strong tea and then transferring it rapidly between vessels to trap air and create foam, either with hands, a pair of glass pitchers, or with a handheld frother. Cold variants use chilled tea and mechanical agitation to generate a lighter foam and a brisk, refreshing texture. The technique emphasizes texture and aroma, sometimes alongside latte-like garnishes, spices, or syrups.

Variations and reception

Pulledtea remains a niche practice within modern beverage circles. Enthusiasts prize the tactile, aerial foam and the brightness of the tea, while purists view it as an experimental flourish rather than a traditional form of tea service. It is typically served in cafes that emphasize culinary experimentation rather than as a universal or standardized preparation.