Kt Templar
One of the Regulars
- Messages
- 289
- Location
- Nr Wimbledon, SW London. UK
BaronKurtz said:the addition of milk to tea is one of those mysterious alchemical transmogrifications- if you sniff and taste a certain tea or blend without milk, then add milk and try again, a whole new world of flavour and bouquet opens before your very nose. Same goes for sugar- some of the flavours aren't realised without milk and sugar.
Yes, but only Indian teas (and only some of them) are designed for milk, if used I prefer semi -skimmed milk (2%?). Chinese/Japanese teas are not. It makes sense as many Oriental people are lactose intolerant and milk was for many years not part of the diet. I can't take the greasyness of full fat milk/homogenised milk or cream with tea, Yuccch!
On another note if you have any opportunity to sample Chinese Chiew Chow Cha, served from a small earthenware pot into tiny cups, please try it, that tea is served stunningly strong. It is the tea equivalent of espresso and wonderful. Just don't expect to sleep that night.