For centuries, in various cultures, tea essence with a bit of milk was a real phenomenon that enhanced the experience of drinking the infusion. This was due to the influence of milk on the taste of the essence, which gained smooth, creamy notes thanks to it.

  

When it comes to adding milk to tea, there are two types of people. Some connoisseurs prefer a pure infusion without any additives, so they can fully appreciate its richness and complexity of taste. There are also those who have no reservations when it comes to diversifying the tea and experimenting with its taste. Many of them believe that milk emphasizes the depth of the essence, thus creating new, unique flavor combinations.

In this post, we’ll delve into the historical and cultural significance of combining tea with milk, discover the best tea varieties that pair wonderfully with a bit of milk, and provide tips on how to make your own cup of milky tea!

   

Tea with Milk – Historical Context

The practice of adding milk to tea dates back to the 17th century. Initially , in Britain, adding milk to hot tea was a purely practical matter – to cool the infusion and prevent the delicate porcelain cups from cracking under the heat. Over time, the custom became so ingrained in British culture that tea with milk became a staple of everyday life.

The tradition extends beyond the UK. As tea gained immense popularity across the globe, a ritual began to combine the hot infusion with a dash of milk, which was a sign of luxury, sophistication and hospitality. Why was this status so high? The answer to this question is relatively simple – dairy products were once highly valued. As a result, adding even a dash of milk to tea became a valued ritual, giving the strong, bold essence a softer, more pleasant character.

What teas are most often combined with milk?

It's worth knowing that not all teas will taste good when you add milk to them. But! A few types will go well with it naturally - here are a few of them:

Black tea

Bold black teas like Assam, Darjeeling, Keemun and English Breakfast are classic essences that pair wonderfully with milk. It balances out their strong notes, enhances the sweetness and reduces the bitterness and astringency that comes from tannins (a natural compound found in tea leaves).

 

Pu-Erh Tea

This fermented tea is known for its dark brown color, "dense" structure and complex, intensely earthy flavor that goes surprisingly well with milk. Creamy, smooth notes soften the distinctive, sometimes slightly bitter aftertaste typical of Pu-Erh tea. This type of combination is becoming increasingly appreciated by tea lovers.

Oolong Tea

Some Oolong teas, especially those with a higher degree of oxidation, are combined with a little milk. This gives a creamy, velvety texture and perfectly highlights the grassy, ​​nutty and subtly floral notes.

 

Matcha

Matcha is made in two basic steps: first , powdered green tea is whipped with water until a light foam forms on the surface, then it is poured into a glass filled with warmed milk. This combination of ingredients creates a drink with a smooth, earthy flavor that perfectly complements the creamy, milky texture.

 

How does milk affect the taste of tea?

The interaction between milk and tea is fascinating. Proteins in the milk bind with tannins in the tea, which are the source of the bitterness in the brewed tea. This process causes the astringency to lose its intensity, giving the milk tea a smoother, more pleasant flavor profile.

Milk also brings out and enhances the natural sweetness of the tea.

  

Types of milk and their effect on the taste of tea

The type of milk can significantly affect the taste and consistency of the tea. Since we all have different taste preferences, everyone should choose a type of milk that will 100% suit their individual tastes . Below are a few suggestions:

Cow's milk

Full-fat milk gives tea a distinctly noticeable creamy texture , giving the infusion a delightful and smooth character. For those looking for lighter alternatives, semi-skimmed or skimmed milk are good options. Both alternatives give tea a more subtle, velvety texture with a refreshing note. This makes them a universal choice for a variety of beverages.

 

Condensed milk

It is milk from which the water has been removed, which is why it is thicker and has a creamier texture. These features make it a much more intense addition than regular milk.

Plant-based milk

Almond, oat, soy and coconut milk are popular substitutes for those who avoid dairy. Each has a distinct taste and thus enriches the tea's flavor bouquet in different ways.

• Almond milk: adds nutty accents that go great with black teas enriched with spices.
• Oat milk: adds a natural sweetness and creaminess to tea, so pair it with stronger teas like Assam or English Breakfast.
• Soy milk: has a strong, slightly earthy flavor. It perfectly balances the bitterness typical of black teas.
• Coconut milk: best combined with chai teas, where it not only enhances and highlights the spicy notes, but also gives the essence an exotic accent.

 

Milk Tea Preparation Techniques

To achieve the perfect balance between tea and milk, attention to detail is essential. Here are some tips to help you make the perfect cup of milk tea:

What is the best ratio of tea to milk?

A good starting point is to use a 4:1 ratio. This will allow the tea flavor to stand out and be noticeable. The milk will emphasize these notes and give the whole thing a suitably creamy consistency.

Of course, you can experiment with proportions and adjust the ratio of ingredients to your own preferences.

How long should you brew milk tea?

Black teas should be brewed for 3 to 5 minutes – it all depends on how strong you prefer your tea. If you plan to add milk to the infusion, it is worth brewing the tea completely. Don't worry about the infusion being too strong, because the milk will soften its intense flavor.

 

When to add milk – before or after brewing the tea?

We would like to point out right away that the answer to this question is a controversial issue. However, we encourage you to first brew the tea and then add the milk. This order gives us better control over obtaining the desired flavor.

Popular Milk Teas from Around the World

Milk tea is served in different ways around the world, with each culture putting its own unique twist on it. Here are some of the most popular examples:

• Bubble Tea: This is a drink that comes from Taiwan. It is made with milk, black or green tea, and tapioca pearls. When all these ingredients are combined, a unique version of tea with a stringy consistency is created.
• Hong Kong Milk Tea: This drink is made with strong black tea and condensed milk, which provides a thick, creamy consistency and a rich, silky taste.
• Masala Chai: plays a significant role in Indian culture. Each family cultivates its own method of preparing chai infusion, which is why there is no precise recipe for its preparation. But! The common base of this drink is considered to be several ingredients: strong, black tea, sugar, spices and milk.

   

    

• British version of milk tea: This is probably the most well-known version of tea with milk. The recipe is incredibly simple – just brew a cup of black tea (remember not to pour it all the way in), add sugar or other sweetener, and finally add a little milk.
• Thai Milk Tea: This is a tea with a surprisingly intense, orange color. The recipe for it is based on a combination of black tea with condensed milk. The drink is often served with ice cubes, which gives it a refreshing effect.
• Brown Sugar Bubble Tea: This increasingly popular drink hails from Taiwan. It’s a delicious combination of tea, milk, brown sugar syrup, and tapioca balls.