When you put milk into infusing tea you lower the temperature of the water so a proper infusion can't take place. To get the best of your brew in a mug, always make the tea first to your taste and strength and the milk after.”
The answer is: In a formal setting, milk is poured after the tea. You may have heard or read that milk precedes the tea into the cup but this is not the case. You do not put milk in before tea because then you cannot judge the strength of the tea by its color and aroma.
Adding milk to tea is a personal preference, we always recommend trying the tea straight before adding anything to it. If you going to add milk, a ratio of ¼ milk (or less) for one serving of tea is ideal.
Tea making tips from tea companies
So that warning people sometimes quote, about how you should never let milk and tea bags touch, is actually good advice.” Twinings official website says: “When using tea bags, let the tea fully infuse the water first before adding your milk.”
Don't Let It Boil
Boiling is a sure way to curdle milk. It's not just boiling. Heating milk too quickly, even if it never comes to a boil, can also curdle it. To prevent the dairy from curdling, heat the milk gently over medium-low heat.
First, your milk could be a bit on the old side, which would mean that your milk was already curdling on its own. The second option is that something in your tea is acidic, and is reacting with your milk, causing it to curdle. Some obvious offenders would be strong lemon teas, or other citrusy blends.
The irony is that pouring cold milk into very hot tea allows the first amount of milk to absorb a lot of heat very quickly. This denatures the proteins in the milk and changes the flavour. It also changes the properties of the milk creating a skin on top of the tea.
Not only was adding milk seen as a means of cooling the tea down and improving on the bitterness of the beverage, it also prevented the boiling water from cracking the porcelain mugs.
Can you put a tea bag in milk? Yes, you can use a teabag when steeping tea in milk. Just be aware that the bag may not completely infuse the milk with flavor, so you may want to steep for a longer period of time, and I recommend using a strong tea with milk for best results.
Judging from the brewing method and the characteristics of the tea leaves, we should not waste the first brew. In particular, top tea like high-end single-bud green tea and black tea can only be brewed two or three times. For Oolong tea, Dark tea, and Pu'er tea, we recommend drinking them AFTER washing the tea.
Traditionally, Earl Grey tea is served with a slice of lemon and sugar to taste. According to YouGov, a massive 85% of British Earl Grey and English breakfast tea drinkers enjoy their tea with milk. In the US, they like to add milk and sugar to their Earl Grey tea.
Although typically served with milk, it is also common to drink certain varieties black or with lemon. Sugar is a popular addition to any variety. Everyday tea, such as English breakfast tea, served in a mug with milk and sugar is a popular combination.
Brewing tea in milk gives a different flavor and experience
The one thing you need to be conscious of if you do brew your tea in milk is the flavor. Milk has a much stronger taste than water and its viscosity is also thicker making it harder for you to taste the actual tea.
Steep until you get a nice dark color. For loose tea, allow the tea to steep 4-5 minutes for black tea or herbal tea, and 3-4 minutes for green tea. If you're using a tea bag, steep about 2 minutes. Pour the steeped and strained tea into your favorite mug.
Bring water to a rolling boil and immediately pour over your tea bag. Steep for a good 3 to 5 minutes. (Great taste can't be rushed—it really does take the full time to release the tea's entire flavor.) Remove the tea bag, relax and enjoy!
Squeezing Out Tea Bags
Because of the high levels of tannic acid in tea, you're actually making the tea more bitter. It's not only weakening the taste, but it's also wearing the strength of the tea bags itself. By squeezing it, you run the risk of tearing the bag and releasing some of the tea leaves into your cup.
In Britain, when hot tea and cold milk are drunk together, the drink is simply known as tea due to the vast majority of tea being consumed in such a way.
It became popular during British colonial rule when the British started importing tea. So while Hongkongers were already colossal tea drinkers, the art of tea drinking became even more popular during colonial rule. The Asian people put a twist to the British version by adding milk and sometimes sugar.
Tea lattes are typically made using tea and steamed, frothed milk, and are similar to coffee-based lattes. Popular versions of tea lattes include matcha lattes, chai lattes, and London Fog lattes made using Earl Grey tea.
Adding warm milk to cold will raise the temperature of the milk, potentially allowing bacteria to grow. To combine the two, chill the fresh milk in the refrigerator. Once cool, it can be safely combined with chilled milk pumped the same day.
There are no set rules on how much milk you should add to tea, it's all down to personal preference and the variety of tea being made.
Soy milk and oat milk are both available in 'barista' versions, which resist curdling and are formulated to create the perfect foaming texture – ideal for cappuccinos, macchiatos and whatever else takes your fancy. So, with the right choice, there's no need to cry over spilt milk!
“Curdled milk is a sign of spoilage, but that does not mean all curdled milk is unsafe to consume,” Maeng says. “Milk curdles for several reasons, one being, when combined with lemon juice or vinegar for a recipe, or when being added to highly acidic coffee or tea. In these cases, curdled milk is safe to consume.
A small sip of spoiled milk is unlikely to cause symptoms beyond a bad taste. Drinking larger amounts of spoiled milk can cause stomach distress resulting in abdominal cramping, vomiting and diarrhea (like a food-borne illness). In most cases, symptoms caused by drinking spoiled milk resolve within 12-24 hours.