The small details of the production process of milk tea an analysis of the sequence of milk and black tea

Do you put milk in your tea? Or are you a determined "pure tea"? There is endless debate about when, how and why milk should be added. Many cultures around the world put milk in their tea, so let's examine this divisive issue. Many people think that adding milk to tea originated in England, but this is not the case. The English did not drink tea until the 17th century, and dairy products were added to tea in Xizang as early as 781, when tea was introduced into Mongolia from China. In India, milk is an integral part of masala chai, and its history may have started thousands of years ago as an Ayurvedic drink. But it wasn't until tea plantations were established in England in the mid-19th century that tea entered the drink. The name of the milk tea depends on the culture in which the milk is added, but it can usually only be referred to as "milk tea". As you can see, there are many varieties and styles to enjoy. But first, let's answer the burning question "Why?"

Why add tea to milk? So people add milk to their tea. But why? It's hard to pinpoint, but there are a number of theories that make sense. The quality of tea introduced into Western Europe in the 17th and 18th centuries was very satisfactory. Long sea voyages, improper storage and even adulterated tea leaves often make the brewed tea difficult to drink. One theory is that milk was added to these teas to balance out their flavor and soften their pungency. Another version of this period relates to ceramic teacups made in Europe. These early European cups were so fragile and expensive that heated tea sometimes cracked them. Pour a little cold milk into the cup first to temper the cup and lower the temperature of the tea, thus preventing the cup from cracking. Nutrition also plays a role. As we mentioned, Tibetan tea contains dairy products that supplement nutrition and prevent hunger. This is similar to the reason why the British working class added milk to tea during the Industrial Revolution. "Workers 'Tea" is a sweet, milky brew designed to keep workers energized throughout the day. In general, adding milk to tea with high tannin content, such as black tea, can significantly smooth the brewing process. Tannins cause bitterness and astringency, which is a dry sensation on the palate. Milk combines with tannins, which also adds a bit of natural sweetness and weakens the taste. This also helps that black tea blends may be of lower quality and therefore higher in tannins.