I’m an American. I drink a lot of tea throughout the day. Different kinds for breakfast, midmorning, lunch and mid afternoon. I’ve never had a tea I thought would be improved with milk. I just don’t get it.
I don’t even know what some people call “tea” in this context sometimes. It could be they’re having Ceylon in the morning and Earl Gray in the afternoon, but sometimes what they mean is they’re soaking some weeds in the morning and some dry fruits in the afternoon and calling it tea. I lived in a place for a while where all infusions are referred to with the word for “tea”, so you’d ask for cup of tea, be given a camomile infusion and be expected not to murder your host.
“Improved” is the wrong word, in my opinion. It’s not that the tea is made better with the addition of milk, it’s just that it’s good in a different way. I drink my tea straight at work, no additions. But on a Saturday morning, with flapjacks and bacon, a lavender earl grey with a hint of sugar and a small splash of cream is just. Mmm. The cream can mute some of the stronger flavor profiles and allow some of the more subtle ones to shine. I love it both ways, neither is better than the other. They’re just different good.
So… milk is out, then?
Don’t be ridiculous.
I’m an American. I drink a lot of tea throughout the day. Different kinds for breakfast, midmorning, lunch and mid afternoon. I’ve never had a tea I thought would be improved with milk. I just don’t get it.
That’s because you’re American. Don’t feel bad.
I don’t even know what some people call “tea” in this context sometimes. It could be they’re having Ceylon in the morning and Earl Gray in the afternoon, but sometimes what they mean is they’re soaking some weeds in the morning and some dry fruits in the afternoon and calling it tea. I lived in a place for a while where all infusions are referred to with the word for “tea”, so you’d ask for cup of tea, be given a camomile infusion and be expected not to murder your host.
“Improved” is the wrong word, in my opinion. It’s not that the tea is made better with the addition of milk, it’s just that it’s good in a different way. I drink my tea straight at work, no additions. But on a Saturday morning, with flapjacks and bacon, a lavender earl grey with a hint of sugar and a small splash of cream is just. Mmm. The cream can mute some of the stronger flavor profiles and allow some of the more subtle ones to shine. I love it both ways, neither is better than the other. They’re just different good.