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[email protected] psyflake@yahoo.com is offline
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Default Steeping tea in milk

The chemical reaction of the polyphenols in tea with proteins and fats
contained in milk has been scientifically researched. The latest
consensus I heard of (forgot the source) says that adding milk doesn´t
significantly "block" the polyphenols.

You might want to try a mix of 50% water/50% milk as it is widely
practised in India and Nepal. Bring to a boil, add tea (& chai spices),
steep, "enjoy".

Karsten