I think that half-and-half would also overwhelm the flavor of the tea. I always thought whole milk was the "highest" in terms of fat-content that should be used for tea. Tea would never be served with cream in England and I'm sure that the English would consider the use of cream or half-and-half to be incorrect. I think that is a mistake that is often made in America because we're so much more oriented toward coffee, which does take cream well. The next time you're feeling brave enough to order tea in a restaurant, just try to get some milk - not cream or half-and-half - to go with it. It's not easy.
I was not aware that cream would curdle when added to tea. I just thought the reason for not using cream in tea was because it covered up the flavor too much.
Kitty wrote: