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The recipe and production process of all kinds of milk tea what are the advantages and disadvantages of drinking milk tea for a long time?

Published: 2026-04-04 Author: World Gafei

Last Updated: 2026/04/04, Many tea tasters do not like to add milk to their tea, and people have slightly different views on which kind of tea tastes best with milk, but there are some clear patterns. Usually, strong tea, black tea

Tea suitable for adding milk

Because milk has greatly changed the characteristics of tea, you think the tea that tastes best without milk may be different from the tea with milk. Many tea tasters do not like to add milk to their tea, and people have slightly different views on which kind of tea tastes best with milk, but there are some clear patterns.

Usually, strong tea and black tea, such as those that are usually considered to be breakfast tea, are the best milk. These teas include Assam, Ceylon, some Kenyan and Yunnan teas, as well as some tea-based seasoning teas, such as Earl Grey. These teas tend to be rich in tannins; low tannin teas, such as Darjeeling Chu Chong tea or Golden Monkey Tea, usually do not match well with milk.

Most pundits agree with these suggestions. The Golden Moon Tea blog suggests that you can add milk to black tea if you like, especially not to green, oolong and white tea. Spruce points out that black tannin tea and rougher green tea (including gunpowder tea) are the best choices for adding milk, and it is recommended not to add milk to white tea, oolong tea and Pu'er tea.

How and when to add milk

There has been a lot of debate about when it is better to add milk to tea. If milk comes into contact with boiling or near-boiling water, it can cause protein denaturation, resulting in a solidifying effect. This may adversely affect the taste, appearance and taste of the drink, but because the taste is subjective, some people may actually prefer milk-condensed tea. Another problem with adding milk is that adding milk while the tea is still brewing lowers the brewing temperature. Since most black teas are brewed in boiling water, this may result in an unqualified cup.

The Guardian studied this and suggested making tea in a teapot, pouring it into a cup and then adding milk, which solved not only the problem of water temperature, but also the problem of milk condensation. Another solution is to use a basket tea maker or tea ball to soak the tea to a satisfactory level, and then add milk.

Will the addition of milk affect the health efficacy of tea?

As we all know, tea has many benefits to health. There has been some debate about whether milk interferes with these positive effects. The proteins in milk have bound to the antioxidants in tea, but this may only slow down rather than stop the absorption of these usually beneficial compounds.

Scientific research on this topic is inconclusive and has pointed out many complex interactions about which little is known. One study found that skim milk reduced the antioxidant capacity of tea more than whole milk or low-fat milk; the presence of fat seemed to mediate the effect of milk antioxidants to some extent. Milk combines with antioxidants, but a study on the actual absorption capacity of the human body found that milk had no effect on the absorption of antioxidants.

We have found no conclusive evidence that milk has a strong positive or negative effect on the health of tea. The main reasons to avoid adding milk to tea are taste, personal taste or diet.

Cream? Whole milk, low fat milk, or skim milk?

Milk contains many kinds of fat. Typical whole milk or "whole" milk contains about 3.5-4% milk fat. The dairy industry separates fat from this milk and produces a range of products, including halves (10-18%) and cream (defined differently in different countries, usually 15-40%). The use of high-cream cream is more common in cold climates.

There is a growing case for full-fat dairy products. Based on this overwhelming evidence, we do not recommend that people who are worried about health effects drink low-fat or skim milk. This suggestion is also supported by a study that found that skim milk significantly reduced the antioxidant capacity of tea compared with whole milk.

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