The addition of milk to tea was first mentioned in 1680 by the epistolist Marie de Rabutin-Chantal, the Marquise de Sévigné.<SUP class=reference id=_ref-33>[43]</SUP> Some connoisseurs eschew cream because it overpowers the flavour of tea. Many teas are traditionally drunk with milk. These include Indian chai, and British tea blends. These teas tend to be very hearty varieties which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralise remaining tannins and reduce acidity.
http://en.wikipedia.org/wiki/Image:Cuboid_sugar.jpg
<DL><DD>When taking milk with tea, some add the tea to the milk rather than the other way around when using chilled milk; this avoids scalding the milk, leading to a better emulsion and nicer taste.<SUP class=reference id=_ref-34>[44]</SUP> In Britain and some Commonwealth countries, the order in which the milk and the tea enter the cup is often considered an indicator of social class. Persons of working class background are supposedly more likely to add the milk first and pour the tea in afterward, whereas persons of middle and upper class backgrounds are more likely to pour the tea in first and then add milk. This is ostensibly a continuing practice from a time when porcelain (the only ceramic which could withstand boiling water) was only within the purchasing range of the rich - the less wealthy had access only to poor quality earthenware, which would crack unless milk was added first in order to lower the temperature of the tea as it was poured in. </DD></DL><DL><DD>Adding the milk first also makes a milkier cup of tea with sugar harder to dissolve as there will be no hot liquid in the cup. In addition, the amount of milk used is normally determined by the colour of the tea, therefore milk is added until the correct colour is obtained. If the milk is added first, more guesswork is involved. If the tea is being brewed in a mug, the milk is generally added after the tea bag is removed (however, it is arguably better to add milk before removing the tea bag than it is to remove the tea bag too soon: the tea will continue to brew even with milk added). </DD></DL>
http://en.wikipedia.org/wiki/Image:Cuboid_sugar.jpg
<DL><DD>When taking milk with tea, some add the tea to the milk rather than the other way around when using chilled milk; this avoids scalding the milk, leading to a better emulsion and nicer taste.<SUP class=reference id=_ref-34>[44]</SUP> In Britain and some Commonwealth countries, the order in which the milk and the tea enter the cup is often considered an indicator of social class. Persons of working class background are supposedly more likely to add the milk first and pour the tea in afterward, whereas persons of middle and upper class backgrounds are more likely to pour the tea in first and then add milk. This is ostensibly a continuing practice from a time when porcelain (the only ceramic which could withstand boiling water) was only within the purchasing range of the rich - the less wealthy had access only to poor quality earthenware, which would crack unless milk was added first in order to lower the temperature of the tea as it was poured in. </DD></DL><DL><DD>Adding the milk first also makes a milkier cup of tea with sugar harder to dissolve as there will be no hot liquid in the cup. In addition, the amount of milk used is normally determined by the colour of the tea, therefore milk is added until the correct colour is obtained. If the milk is added first, more guesswork is involved. If the tea is being brewed in a mug, the milk is generally added after the tea bag is removed (however, it is arguably better to add milk before removing the tea bag than it is to remove the tea bag too soon: the tea will continue to brew even with milk added). </DD></DL>
When I was in Singapore I started putting cream in tea. They had a heavy British influence in their past and have adopted many British customs including High Tea. More on that later.
I read an article that cream blocks tea's anti-oxidant benefit so in order to get the good health benefit from tea you shouldn't add cream.
http://www.ndri.com/news/dont_add_milk_or_cream_to_tea__milk_block_teas_benefit-177.html
It sure tastes good to me to add cream to tea. I'm mostly a coffee drinker since I like the higher caffeine content in coffee in the morning.
As far as the High Tea goes, it's a wonderful custom. The British have scones and cakes and other pastries along with the tea. It's quite elaborate in places.
I read an article that cream blocks tea's anti-oxidant benefit so in order to get the good health benefit from tea you shouldn't add cream.
http://www.ndri.com/news/dont_add_milk_or_cream_to_tea__milk_block_teas_benefit-177.html
It sure tastes good to me to add cream to tea. I'm mostly a coffee drinker since I like the higher caffeine content in coffee in the morning.
As far as the High Tea goes, it's a wonderful custom. The British have scones and cakes and other pastries along with the tea. It's quite elaborate in places.
I drink all kinds of tea. Green tea.. raw... i just squeeze lemon in it and that's it.
Lipton tea is great...drink it raw or with squeezed lemon to add some citrus flavor.
Try mixing tea with some honey and a squirt of lemon, it's very delicious.
Tea is very beneficial to ones health. Most of you guys drink diet coke so i understand your lack of knowledge about the finer things in life.
I'm actually drinking tea right now...
Lipton tea is great...drink it raw or with squeezed lemon to add some citrus flavor.
Try mixing tea with some honey and a squirt of lemon, it's very delicious.
Tea is very beneficial to ones health. Most of you guys drink diet coke so i understand your lack of knowledge about the finer things in life.
I'm actually drinking tea right now...
