Steeping tea in milk

Hello all,

Does anyone know if steeping your tea directly in heated milk (i.e. no water involved in the process) will affect it's infusion? Will using milk only decrease the amount of "goodstuffs" (for lack of a better word... and knowledge) that's extracted from the tea leaves?

Thanks.

Reply to
amkessel
Loading thread data ...

Let me preface this by saying I have never tried this and am not an expert or chemistry-type person... but, I would think it would not steep well. It would seem to me that the type of milk would be important. Skim would most likely produce better results of all the types of milk. I would think the fat content would inhibit steeping to some degree.

The best I can say would be to try it out and report back. Good luck!

- Dominic

Reply to
Dominic T.

Yes, it changes the way the tea tastes considerably, because you are now doing an oil extraction as well. I think the result is rather unpleasant but some folks like it for spiced masala teas.

--scott

Reply to
Scott Dorsey

Agree. This is very very common in India and used this way for CTC tea.

The uppity sahibs who use the "teapot" and the "tea cozy" and brew Darjeelings don't add milk till the tea is poured into the cup. The others get the 50-50 mixture to boil, throw in the CTC, boil for 30 seconds and simmer some more. In some households, more water+milk+CTC is added to this during the day as more tea is needed.

Reply to
Aloke Prasad

snipped-for-privacy@gmail.com snipped-for-privacy@g10g2000cwb.googlegroups.com4/11/

06 14: snipped-for-privacy@gmail.com

Steeped in milky water was SOP in the villages in India where I hung out during a portion of my ill spent youth. The tea, full of cinnimon (a word God does not intend us to spell correctly) clove, cardimum (likewise), and jagery (sugar). Yum yum yum. Just throw in the spices and, once you get it right to your taste, you'll be in tea heaven. Don't even bother opening the cardimum pods.

Michael

Reply to
Michael Plant

Dominic snipped-for-privacy@i39g2000cwa.googlegroups.com4/11/06

15: snipped-for-privacy@gmail.com

Buffalo, and boil the shit out of it!

Reply to
Michael Plant

Did you not just forget something here? The sickly sweet taste!

Add 2 or 3 large spoonfuls of sugar, per glass of tea. Real chai should always be served in glasses, unless of course you can have it in a little handmade clay cup, disposable, out the railway window along with banana peel and other leftovers.

Lars Stockholm

Reply to
Lars

Rather negative description of proper chai, eh? Add processed white sugar to anything, and you'll drive the life right out of it. For chai, put in jagery, or however you spell it. That's a rough raw sugar that adds flavor and sweetness to the brew. And for the love of God, don't under any circumstances buy any product called "chai"; instead, make it up yourself. I have spoken.

OP is of course correct on all counts.

Michael

Reply to
Michael Plant

Lars schrieb:

Not exactly forgotten, I still get the shivers when I just think of it, yuk ... My first words in Hindi some x years ago: "bi na chini" - no sugar (please).

Karsten [12 yr old green Menghai in der Tasse]

Reply to
psyflake

snipped-for-privacy@yahoo.com snipped-for-privacy@i40g2000cwc.googlegroups.com4/13/06

07: snipped-for-privacy@yahoo.com

Me thinks no sugar please is antithetical to the beast. Speaking of which, talk to us about your 12 year old green Menghai. Michael

Reply to
Michael Plant

DrinksForum website is not affiliated with any of the manufacturers or service providers discussed here. All logos and trade names are the property of their respective owners.