LawrenceLai wrote:I'm curious about the milk down effect on black tea. Why people tend to think the black tea with milk down has good quality?
LawrenceLai wrote:I think there is a misunderstanding here...MILK DOWN (or cream down) refers to a effect which usually happens in black tea, or some highly oxidized oolong. The surface of liquor will become turbid or jelly as if adding milk or cream after cooling down. Someone thinks it is a symbol of high quality tea.