Who takes milk in their tea?
Interesting question…when I lived in “the lower 48” as you say, I rarely added milk to any tea but chai, and and if I did, it was only occasionally with black. Now that I am living in Canada, and add milk of some variation to most of my teas. Greens and whites (except Buttercream, from DAVIDs, on their suggestion) I generally don’t, and oolongs it depends on how dark it is.
I’m in Victoria, BC and we have a number of teahouses here, many of them doing traditional English Teatime. So milk and lumps of sugar are standard. We nod our heads quite a bit to our British heritage/influence here. :P
Ah! I see you’re just across the Strait, so you know what I mean then! Some would argue that we’re more British here than the British. I dunno if that’s true, but nevertheless. :P
I’d like to think I’m more British than the Southern Britons anyway. Liverpool proper, as it were. Fish fingers for tea and all that. :)
^^ oh good I’m not the only one who immediately thought of that! :-)
(for whatever reason, we tend to call them “fish sticks” in the US. But we still say “chicken fingers” which makes just as much sense as fish fingers…)
Prior to my tea jaunts, I never took milk with tea; in fact I had forgotten that folks do this. In having tried Chai teas and a very nice Darjeeling tea; I did give in and added a drop or two but made me sick. So no milk please. Nor Soy, or Almond milk etc. No can do.
That being said; in reviewing several discussions, I was reminded of Tapioca or Bubbles milk, known as Korean Royal milk and I so want to try a warmly, sweet cup of this brew. But not brew since it is for cold beer, I mean warm like eggnog prior to refrigeration. Enough said.
No to milk.
We do! It tastes especially good with vanilla flavored teas, such as Madagascar!
Never really been fond of milk in my tea, but I just tried it in a vanilla tea and yummy! I’ll probably be trying it more often now.
When I started my tea journey, I took my tea like my mother-in-law did, with milk. I added sugar because, well, I always have. The tea was still too bitter, so I switched to half and half. Mmmmm. It perked up many a pot of Red Rose for me. I would drink a pot or two a day with sugar and cream o.O.
Then I finally clued in and figured out that the reason I was intensely every night had something to do with milk. I figured this out by switching to looseleaf and no longer needing the cream to cut the bitterness, and suddenly my nightly stomach cramps went away! (I was working on my immigration papers, going to a doctor was not an option.)
So I cut milk from my diet. At least, I’m trying to. I no longer curl up with a big cup of milk in the evenings, but sometimes cream still catches me off guard in soups and sauces. The biggest loss is the inability to have alfredo in restaurants. I miss it so much :(.
Anyway, I’ve tried making soy lattes, but I’m still adjusting to soy milk so instead of adding a creaminess, it adds a flavor that detracts from the tea. So very long story short, no, I don’t add milk…anymore. Thankfully, I have such a collection of quality looseleaf teas that I don’t really need it. But heaven help me if I forget the sugar! XD
There is a soy milk that is creamier by Silk…I think they promote it more for coffee use, but I have used it with tea and it was fine, though it does have that soy-ness still. I get it every now and then, but I still mainly use milk at home, and sometimes cream away. I find that the milk subs don’t add that extra creaminess that milk/cream does.
Have you tried/can you have almond milk or coconut milk? I like Silk’s Almond Milks and So Delicious brand coconut milks. I’m not even lactose intolerant, I just like them better than cow’s milk sometimes. The coconut milk is especially creamy. And, they even make a vanilla-flavored coconut milk creamer that is very sweet and flavorful. It is divine in black tea!
If I ever feel like a milk tea, I always add cream (with 10% mf).
Usually, I like drink the tea as it is, just for a few case, I will add some milk to my tea, such as Bailin Gongfu, keemun black teas.
Several years ago (pre-tea obsession) I backpacked across England and stayed in bed & breakfast’s along the way, and at every place we stopped at, we would have British-style black tea, always with plenty of milk and sugar. This was the best tea I can ever remember having and I looked forward to it every day! Since then I’ve usually liked to add some milk to black tea, and always to chai. Never to herbals or whites though. But when I get a new tea, I like to try it straight first, no matter what it is.