I've always despised tea with sugar in it, and so I've avoided milk as well. But I had actually never heard of *only* putting milk in tea until quite recently. I've been reluctant to try it, though, because somehow I fear ruining my cup of breakfast tea by doctoring it.
I'll probably try it some weekend when I have enough time to make another cup if the first one gets destroyed, but I'm curious -- how much milk do people put in their tea? I assume it depends on the type of tea involved, but are we talking a few teaspoons worth or 1/4 of the cup?
Well, over here in the Den of Slack, I use a 22oz Mason jar, put in about two tablespoons of sugar in each jar, and 4oz of milk. Two jars equals one six-cup teapot.
I've never held with the notion that tea has to be drunk straight, or with minimal milk or sugar. Drink what you like!
Chris Kern wrote in news: snipped-for-privacy@4ax.com:
I mostly use enough milk to bring the tea down to a nice temperature for drinking--I like my tea fairly hot, but not scaldingly so. I seem to like less milk than my neighborfriend (my main tea-drinking cohort). I also use skim or 1%; she inherited the use of cream from her aunt, and these days mainly uses powdered non-dairy creamer. I don't care for that.
If I get three cups from my pot, I usually drink the first one (if black tea) with said amount of milk, and some Splenda (I might use sugar, but not the "blue stuff", and never the unmentionable "pink stuff"). Sometimes I omit the sweetener. Second cup, the tea has cooled some, so maybe a little less milk, and almost never any sweetener after the first cup. The third cup I usually take "black". It all depends on the tea, though. Darjeeling I mostly drink straight, and even more so oolongs or greens, which I don't drink too often as yet.
I would say, use a little milk, just a splash in the bottom of the cup, and see how you like it. Then if you think you might fancy more, add more. It's certainly much eaiser than taking some back out--well, not really, if that just involves adding more tea.
Milk is wonderful in Assams, Keemuns, and Nilgiris I've tried, as well as blends of these, although they also stand well on their own--particularly the Keemuns and Nilgiris. I just finished my next-to-last bit of Keemun Hao Ya A tonight. That was quite fine.
I like your question. It is a manly question: heroic even. These questions need a great deal of consideration. My advice is for you to take your time and deliberate carefully. Not everyone is cut out for the kind of risk taking you are proposing. There are those among us for whom even the vague prospect of a ruined cup of tea will round the shoulders; will cast a gloom upon the mental outlook; will cause an anguish even unknown to Prometheus (you know, the fellow that was chained to a rock and had an eagle feed on his liver each day).
I admire your spirit.
To my knowledge there is a local Indian restaurant that seems to me to make their tea with mostly milk. But, (I am getting a bit over my head with the technology here) wouldn't you need at least some boiling water to scald the tealeaves? I believe milk would boil at a lower temperature. Even I know you have to scald those tealeaves.
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