Black tea and milk are a perfect match. The key is to choose tea leaves with richness and astringency (tannins) that won't be overpowered by the milk. Assam, Uva, strong Ceylon varieties, and Irish Breakfast are classic choices. You can select actual brands from recommended teas for milk tea.
Milk First or Last? (MIF Controversy)
In England, there has been a long-standing debate over whether to add milk first (Milk In First = MIF) or last (MIA).
- Milk Added Last (MIA): Allows for adjusting the amount based on the strength of the tea. This is the current mainstream method.
- Milk Added First (MIF): It is said that adding milk first prevents the hot tea from rapidly heating the milk, resulting in a smoother taste (historically, it also protected the porcelain from boiling water).
The Royal Society of Chemistry in the UK has recommended adding milk first. However, the correct method ultimately depends on personal preference. Try both and find your favorite.
Tips for Choosing Milk
- Full-fat milk is recommended. Low-fat or non-fat options tend to lack richness.
- Adding milk that has been brought to room temperature helps maintain the tea's temperature and enhances the aroma (milk taken straight from the fridge is too cold).
- You can also enjoy soy milk or oat milk (be careful not to overheat as they can separate easily).
Various Types of Milk Tea
| Name | Features |
|---|---|
| Milk Tea | The basic form, adding cold milk to brewed black tea. |
| Royal Milk Tea | A rich type made by simmering tea leaves with milk and water together. |
| Chai | Indian style. Simmered with spices (cardamom, cinnamon, ginger, etc.) and sugar. |
| Dirty Chai | An adaptation that adds espresso to chai. |