📝 About This Recipe
Teh Botol is more than just a beverage; it is Indonesia’s national liquid treasure, famously known by the slogan 'Whatever the meal, the drink is Teh Botol.' This recipe captures the iconic balance of deep, earthy black tea infused with the ethereal, sweet fragrance of jasmine blossoms. Brewed to a rich amber hue and sweetened with traditional rock sugar, it offers a refreshing, nostalgic experience that perfectly cuts through the heat of spicy Indonesian cuisine.
🥗 Ingredients
The Tea Base
- 4 tablespoons Loose leaf Jasmine Tea (Teh Wangi) (Preferably an Indonesian brand like Sosro, Goalpara, or Tong Tji)
- 1.5 liters Filtered Water (High quality water ensures a cleaner tea flavor)
- 1 tablespoon Dried Jasmine Buds (Optional, for extra floral intensity)
- 1/4 teaspoon Vanilla Bean or Extract (A secret local touch for that signature 'bottled' aroma)
The Sweetener
- 150 grams Yellow Rock Sugar (Provides a mellow, rounded sweetness compared to granulated sugar)
- 1 piece Pandan Leaf (Tied into a knot to add a subtle grassy depth)
- 200 milliliters Hot Water (To dissolve the sugar)
For Serving
- 2 cups Ice Cubes (Large cubes are best to prevent rapid dilution)
👨🍳 Instructions
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1
Begin by bringing 1.5 liters of filtered water to a rolling boil in a large stainless steel or glass pot.
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2
Once boiling, add the knotted pandan leaf to the water and let it simmer for 2-3 minutes to release its aromatic oils.
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3
Turn off the heat. Allow the water to sit for about 60 seconds so the temperature drops to approximately 90°C (195°F), which prevents the tea leaves from scorching and becoming bitter.
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4
Add the loose-leaf jasmine tea and the extra dried jasmine buds directly into the pot. Stir once gently to submerge all leaves.
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5
Cover the pot with a tight-fitting lid and allow the tea to steep for exactly 8-10 minutes. This longer steep time is necessary for the 'Botol' style to achieve its characteristic bold tannins.
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6
While the tea is steeping, prepare the simple syrup by dissolving the rock sugar in 200ml of hot water in a separate small saucepan over medium heat.
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7
Stir the sugar syrup until completely clear and slightly thickened, then remove from heat and set aside.
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8
Once the tea has finished steeping, strain the liquid through a fine-mesh sieve or a traditional cloth 'sock' filter into a large heat-proof pitcher.
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9
Discard the tea leaves and the pandan leaf. Stir in the vanilla extract/bean to the warm tea base.
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10
Gradually pour the rock sugar syrup into the tea. Taste as you go; the tea should be quite sweet as it will be diluted later by ice.
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11
Allow the tea to cool to room temperature on the counter. Do not rush this by adding ice immediately, or the tea may turn cloudy.
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12
Once cooled, transfer the pitcher to the refrigerator and chill for at least 4 hours, or ideally overnight, to let the flavors marry.
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13
To serve, fill tall glasses with ice cubes and pour the chilled jasmine tea over them. Stir briefly to frost the glass.
💡 Chef's Tips
Use Indonesian jasmine tea brands for the most authentic flavor profile as they use a specific 'Sepat' (astringent) leaf. Rock sugar is essential for the silky mouthfeel; if using granulated sugar, reduce the amount by 20%. Never boil the tea leaves directly in the water; always steep them in off-the-boil water to avoid a harsh, metallic taste. If the tea looks cloudy after cooling, add a tiny splash of boiling water to clarify the polyphenols. Store in sterilized glass bottles for up to 3 days to maintain the freshest floral aroma.
🍽️ Serving Suggestions
Serve ice-cold alongside a plate of spicy Nasi Goreng (Fried Rice). Pairs beautifully with oily or fried snacks like Bakwan Sayur (Vegetable Fritters). Enjoy as a palate cleanser after a rich Beef Rendang. Serve in glass bottles with a straw for a nostalgic Indonesian 'Warung' experience. Add a slice of lime or lemon if you prefer a bright, citrusy finish.