Hi all,
Some time ago I got a present -- 100% Organic non-pasturized cow's milk. (It was gotten from a farm in upstate NY, where the farmer sold his cows' yield retail to health enthusiasts, so it was probably as advertised.) I used it rather quickly, as cautioned. It was wonderful, so I used it in my spiced Assam, and the result improved nicely.
Later, I was talking with an Indian immigrant about milk and tea, he said yes, the milk in the US may be healthier, but it is far less tasty and satisfying than the milk he grew up drinking, His personal favorite for spiced tea was Buffalo milk (the Indian domesticated buffalo, not the American Bison).
I wonder if else in this group has had a pleasent experience drinking old- fashioned or unusual milks in their tea? (I know there are a lot of Chinese tea aficionados who wouldn't think of any such thing, and I respect that point of view. In fact since going off dairy, I have come to appreciate many Chinese teas that previously I didn't care for -- but sometimes still I brew spiced Assam in the old way, but unsweetened Soy milk is not quite the same. :-) )
Ozzy