Milk: yes? No? Maybe?
I love milk in my coffee but, unless it is a Masala chair, milk ruins tea for me. And I just don’t like cream at all. Go figure…I work for a dairy..
I’m guilty of putting milk, other types of creamer, sugar, other types of sugars, honey, maple syrup, other syrups, whatever in my tea as the mood strikes me. I’d say 90-95% of what I drink is undoctored, but I do like experimenting and it’s a delicious guilty pleasure.
I don’t add milk to any of my teas. For years all I used to drink was black tea with milk but I developed a dairy sensitivity. Black tea is quite strong without it so I switched to green and have been drinking mostly greens and whites for many years now. This would explain why I just cannot love black tea again. I’ve been trying a few different ones but I love the lighter teas along with herbal and rooibos.
I probably share this opinion with many people: milk (sugar optional) is a must with flavoured blacks (well, except Earl. First time I drank E.G. I had it with milk. Bleah. Never again.). And English breakfast blend. Other black teas I prefer plain. Especially if it is a more expensive tea with richer aromas.
On a side note, does anyone here add a drop of lemon juice in their tea? In Slovenia, we do it quite a lot (we drink mostly herbal and fruit teas , sometimes with honey and lemon juice – otherwise we are more of a coffe nation)
I have added lemon juice to black tea before. It adds a nice lemon taste and takes the bitter edge off the tea.
I’m more likely to add lime juice, as it can be less intense then lemon but still adds a zesty taste to a tea.
I’ve added lemon to black tea before, it’s really nice with certain varieties!
And I added a splash of grapefruit juice to an oolong tea yesterday, and it was really good.
For me I don’t drink tea with any milk whatsoever. If I want to add something, I’ll add cream and that usually only happens if I have cream leftover from baking. And this is usually with a chai or something with alot of spice in it.
The few times I’ve tried adding milk (which is always 2% because I can’t stand anything else) I’ve found it makes the tea taste watered down or thin.
I normally just use full cream milk if anything.
We don’t have half and half in Australia but sometimes if I’m out of milk at home and I happen to have some pure cream (aka single cream or thin cream) leftover from a recipe I’ll use it if my tea “needs” it (definition of need in this instance is usually just if I’ve oversteeped a black, or if it’s a breakfast tea). It’s a little bit decadent!