> Only "true" milk has
> sufficient casein to bind with the tannin in tea. Cream and non-dairy
> creamers will completely overwhelm the flavor of the tea.

Maybe not quite so. East Friesian tea (mainly Kenian and Assam CTC) takes
cream very well and is very popular there on the shores of the North Sea.
There seems to be something with location: teas just taste different in
the various parts of the world, even if the herb comes from the same
tropical area.

JB