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
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