Black Tea and Milk

[Elle]

Green and white teas are usually prepared with lower-than-boiling water, or around 180F. Bring your water to a boil to deoxegnate....

Ooof. According to the school of thought I know (that being the Alton Brown one), the water in tea needs plenty of oxygen to carry the flavors. (For this reason you should generaly draw fresh water when making it).

I'm not asserting it as an absolute fact, but that's what I learned.

*waits for the fistcuffs*

(And since my milk generaly comes cold out of the refrigerator and I'm not heating it beforehand unless I'm making masala chai and I'm usualy brewing straight in the cup with a basket infuser, I put it in after so the tea can brew at full temperature (and therefore strength).

[Mary R]

Fisticuffs? I have fisticuffs?

Nah, I'm all about the oxygen too. Unless I'm lazy...or get distracted and forget to watch the kettle. Which is 70 times out of 100. I do think the greens and such taste a bit peppier if the water isn't allowed to boil, though.

[Ashiro]

Milk was only added before the water to ensure that the porcelain or crokery that the boiling water went into didn't shatter due to the sudden increase in temperature.

With the advent of more reliable crockery it's now more desirable to put milk in afterwards.

I don't know about the US but this point has an almost religious fanaticism in many parts of the UK. I've seen tracts of very bitter and long arguments regarding the order in which tea and milk are used. It's even been mentioned by a reporter on the BBC a few years back.

[scruffmcgruff]

For more info, I suggest looking at this thread:

http://www.teachat.com/viewtopic.php?t=3141&

[Mary R]

Apparently many Britons add milk to their cup while their tea (usually bagged) is steeping. Isn't that sort of jumping the gun a bit?

[Space Samurai]

Apparently many Britons add milk to their cup while their tea (usually bagged) is steeping. Isn't that sort of jumping the gun a bit?

It would prevent the milk from diluting the brew. Like when I make chai, I get much better results when I steep the tea in the milk and water, instead of adding milk after.

[Mary R]

Ok, that makes sense.

[skywarrior]

Apparently many Britons add milk to their cup while their tea (usually bagged) is steeping. Isn't that sort of jumping the gun a bit?

It would prevent the milk from diluting the brew. Like when I make chai, I get much better results when I steep the tea in the milk and water, instead of adding milk after.

Really? I would think the milkfat would interfere with the steeping.

[Space Samurai]

Nah, I've never had a problem.

Check it out: http://www.rishi-tea.com/store/images/C ... ction.html

[evilive]

Chai is really the only teaI always have with milk. I'm having a Twinings Traditional Afternoon blend at the moment and, due to lack of any in the house, I'm going it milkless. It's not nearly as nice as it is with milk, but it's still quite enjoyable.
I've seen someone add milk to white tea, by the by...claims it was delicious, but I've never been brave enough to try it to be honest; wouldn't want to ruin any white tea experience

[mstuartev]

milk in green tea:

Some generic greens (Stash, Equal Exchange, etc... stuff you buy in bags at the coop) are not too glamorous, sometimes a bit astringent... I like some honey and milk

[Wesli]

The astringency is almost always a product of brewing. If your greens are turning out bitter, then try reducing water temperature, or/and reducing steep time.

[mstuartev]

I've read that astringency is part of the flavor profile of some teas.

[Chip]

...discussions of adding milk to tea has a strange effect of causing my eyes to glaze over and my AADD to kick in.

[Space Samurai]

I've read that astringency is part of the flavor profile of some teas.

I think so...there are some teas that I very much enjoy some astringency, gives the tea "texture."