I need an answer please

Made from leaves that have not been oxidized.

Postby CynTEAa » Aug 30th, '07, 18:50

Some high quality, bold Assams can benefit from a tiny touch of milk (or soy). It adds smoothness and can actually elevate the delicate honey note inherent in the really good ones. Read some where sometime at some point that this is because the proteins in the milk adhere to the tannins and smooth out the edges.

I'm certain the Bailey's would smooth it out and add a little kick! Woo hoo!

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