Milk tea is a combination of the bittersweet taste of strong tea with the creamy intensity of milk.
You can make tea with hot or cold milk, but as winter approaches, we are going to see how a good hot one is prepared for cold days.
Making tea with milk is very easy, quick and delicious, a unique combination.
The milk brings weight, texture and creaminess to this subtle and delicate drink, creating an equally fresh combination.
For many people drink tea with milk was a big issue, is a predominantly western practice, in the east tea is taken alone.
And is that the mixture of milk that is such a complex product, with the delicacy of tea, for many people is strange, for others it is a delight, that delivers more flavor, texture, softens their mornings and gives them a more restful sleep at night.
In Europe, milk tea came from the hands of the English, who, to soften the taste of Black Tea Assam, the one most consumed with the arrival of Indian tea in England, decided to add some milk to this infusion, which gradually began to become a common way to consume tea in this country.
However, in the rest of Europe, the tea consumed came from China and Japan, whose flavors are much softer than those of India or Africa; a fact that made, for many years, lattes will only be taken in England.
History of Milk tea.
Although the history of tea is more than curious, the history of lattes has been just as curious.
As you well know, tea arrived in England in the mid-17th century; in particular, the first time this product was sold in that country was in 1657, when Thomas Garraway began marketing it in his shop in central London.
But it was precisely in that century that the English broke relations with China — where the tea that was being started to be taken in England — came from — and began marketing the variety Camelia Sinensis, which was grown in India.
This varies, that of Black Tea Assam, was much stronger in flavor than the green variety to which the English were beginning to get used to it and the floral aromas also looked smaller, due to the oxidation process of this type of tea.
Thus, the famous Black Tea English Breakfast began to pour milk, in order to sweeten the flavor.
And that’s when the tradition of drinking tea with milk begins, as a number of historians agree.
Speaking of tea and England, did you know that in the early days they ate tea leaves? That’s right.
Many did not know how they should be eaten, so they infused and drank them and others placed them on toast, like jam.
Related articles: How to make iced matcha green tea latte.
Which kinds of tea can you add milk to?
The reality is that there are three types of tea varieties that are especially suitable for drinking with milk; in fact, depending on the ingredients with which the tea has been prepared, it can also be cut.
So, the three varieties of the best tea that mix very well with milk are: red tea, black tea and Matcha tea.
In the case of the first two, being the steepest teas; are stronger in flavor.
In the case of matcha tea, the fact that it is a powdered tea, it has different properties from any other kind of green tea.
However, in this case, it is generally used to add it to smoothies, without preparing it for use, where the amount of milk is minimal.
Kinds of milk, which can be used?
To go with your tea, you can choose the kind of milk you like the most.
Options include not only whole milk and skim milk, but also vegetable milk, such as almond, soy or coconut milk.
In fact, vegetable “milks” can convey a special character to your tea.
Walnut milk, for example, may give your mug a unique creamy appearance.
If you have dried milk at home, you can use it too.
Another idea? The sweetest may combine tea with condensed milk or cream.
We do not need to tell you that these blends increase the number of calories considerably.
Related articles: 6 Unique Tea Latte Plus Recipes.
Benefits of Milk tea.
The topic of milk tea has caused a great deal of controversy among the purists and some health experts.
Actually, they say drinking tea with milk is a bad thing. Nevertheless, that is not true.
What happens is that the flavor of tea only and milk tea is completely different.
Furthermore, there are also studies that conclude that the consumption of tea with milk reduces the benefits of tea, such as protecting cardiovascular health.
Despite this, no study finds that combining these two drinks is bad, it is just different.
Clarified by this point, the advantages and benefits of milk tea consumption are:
It has a filling effect: especially when it comes to mixing it with black tea or red tea.
This makes you feel better in the morning or afternoon, without having to eat at any time.
It helps you take the calcium: a lot of people have trouble drinking milk, even if they recommend it, especially for women aged 50 and over.
Adding a layer of cream to your tea will make it easier to reach the recommended daily amount.
Protect your oral health: because in addition to providing calcium, it reduces the risk of dental stains (particularly if you drink black tea or red tea, which are the strongest).
It gives it a softer touch: there are people who love tea, but they let it brew less time, because they like it gentle, thereby reducing the benefits of tea. We encourage you to try, if that is your case, to use milk.
Related articles: What is Matcha green tea latte good for?
Before moving on to recipes, it is worth mentioning that there are various varieties of black tea that are ideal for drinking with milk, such as chai tea, English Breakfast black tea or any black and red tea with cocoa and chocolate, such as black tea praline echo or red tea Pu Erh Chocolate.
In addition, there are other varieties, such as sweet passion Oolong tea, Rooibos sweetness of coffee or Rooibos almond and cinnamon, among others.
To do this, you will need a tablespoon of black tea, a tablespoon of tapioca balls, water and a splash of milk.
Its elaboration is very simple: prepare the infusion of black tea and, once in the infuser, add the amount of cream you like, as well as the tapioca balls.
RECOMMENDATION: Pour the milk from time or tempered, so that the contrast when pouring it is not very abrupt.
Tea with milk and cinnamon.
A simple and great recipe to start your morning or have a healthy snack.
All you need is black tea, a shower of milk and a cinnamon stick (to make it faster, you can add cinnamon powder).
To make it, when you bring the water to the boil, also bring the cinnamon stick, so that it releases its flavor and, in the meantime, heat the milk on the other hand.
Filter and steep the black tea, add the milk and leave to rest.
Meanwhile, add the cinnamon stick, so the latte can still taste the cinnamon. ├º
You will need half a glass of almond milk (or if you prefer, cow’s milk), a tablespoon of matcha tea, 100 ml of water and a pinch of cinnamon (as optional, to decorate).
The procedure, in this case, is much simpler: heat the water and milk, pour the matcha, mix well and finish by garnishing with a little cinnamon.
Related articles: 9 Matcha tea benefits you should be aware of.
Is it healthy?
Milk does not just cover the taste of tea, but also adds to some of the bitter chemical compounds found in tea.
A few of these bitter compounds are highly beneficial for health.
For this reason, if you drink tea for health reasons, tea without milk is a better choice.
How do I brew tea into milk?
- Heat the water at the suggested temperature.
- Infuse the tea bag or loose tea for five minutes.
- Heat the milk without simmering.
- Serve the tea, then stir in the milk to taste.
- Stir to blend the flavors and serve.
Not all types of tea “accept” in the same way that they add milk to their infusion since organoleptic characteristics such as color are affected, their tone becomes totally different, their smell is masked and of course their taste differs greatly if it contains only water to if we provide the characteristic flavor of the milk.
We will also take into account the interactions that occur between the active ingredients provided by the infused plant and the protein casein of milk, catechins are inhibited, affecting their antioxidant action, which protect us from the damage produced by free radicals in cells.
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