Adding milk to tea: The “right” way & science behind it

This post contains affiliate links, which means Steeped Dreams earns a small commission if you purchase with these links or discount codes (at no cost to you). Please know all opinions in reviews on Steeped Dreams are genuine and not influenced by affiliate partnerships.

Chai, boba tea, lattes, and Earl Grey with a splash of milk.

Around the world, tea and milk go together like peanut butter and jelly. But where did the happy marriage between steeped leaves and dairy begin? And why is it still so popular?

Whether or not there’s a “right” way of adding milk to tea (or whether you should at all) is a heated topic among passionate tea appreciators. A bit clearer, however, is the scientific reaction between the two and what this means for health and flavor.

Why do people put milk in tea?

While the origins of milk in tea can’t be narrowed down to a single occurrence or culture, many accounts leave a breadcrumb trail pointing straight back to the British as the ones who ignited the world's passion for a little dairy drizzle to mellow out a cuppa. Traditional Tibetan butter tea may be an exception, but as far as Indian chai and Hong Kong milk tea are concerned, British influence certainly played a role [1].

Clearly, the milky preference is a worldwide hit and the reason why people add milk into tea likely just comes down to taste. In fact, there’s some science behind it too!

Even when steeped correctly, tea can often taste bitter or dry, a sensation better known as astringency. Compared to other types of tea, black tea can taste especially astringent because it contains higher levels of tannins [2] [3]. As it turns out, milk inhibits this astringency, giving black tea a much milder and more pleasant taste that doesn’t leave your mouth feeling dry [4].

Sugar is another add-in that counteracts tannins’ astringency, which also helps explain why milk and sugar are so beloved in black tea.

Bonus: Milk in tea also prevents staining

A further (perhaps unintended) benefit beyond just taste is that the addition of milk reduces tea’s ability to stain teeth. A study found that a component in milk called casein is what’s behind the perk, and that its potency can be compared to “vital bleaching treatments” [5].

Is there a “right” way to add milk to tea?

Whether or not there’s a correct order in which to add milk to tea has seemingly always had heated debate in the United Kingdom.

In 1946, British novelist and journalist George Orwell was published stating that tea should be poured first into the cup [6]:

“This is one of the most controversial points of all; indeed in every family in Britain there are probably two schools of thought on the subject. The milk-first school can bring forward some fairly strong arguments, but I maintain that my own argument is unanswerable. This is that, by putting the tea in first and stirring as one pours, one can exactly regulate the amount of milk whereas one is liable to put in too much milk if one does it the other way round.”

The question of when to add milk to tea may also be rooted in historic social class by some accounts [7]. In the UK, it’s believed that tea drinkers in the lower class who couldn’t afford good quality china added milk to the cup first so the cup would be cool enough and not shatter when hot tea was added. Meanwhile, the upper class had the luxury of confidence in knowing their fine china could handle piping hot tea first with a splash of cool milk after.

Golden rules of how to add milk to tea

While order really comes down to personal preferences, there are a few tried and true tips of how to handle your milk with tea.

How much: A splash of milk per cup of tea. A British survey of 2,000 people found that a “splash” of milk typically means 5 milliliters or ⅘ teaspoon [8]. Too much milk can mask the tea’s notes and flavor.
Temperatures: If you’re aiming for a frothy, barista-style latte, you can whip warm milk before adding to tea. Otherwise, a splash of cold milk is the norm and won’t cool hot tea too much.
Types of tea: Black teas like English blends or Assam are best suited for milk because they are bolder and maltier. Many black teas have actually been specially blended to go well with milk, whereas the milk might completely drown out the flavors of more subtle green or white teas.

Exploring milk alternatives in tea

Dairy has always been the go-to milk that goes hand-in-hand with tea (yak butter with Tibetan butter tea or buffalo milk traditionally used in Indian chai). Today, you can get all sorts of milk alternatives under the sun at almost any coffee shop or tea house. Even my local afternoon tea shop in Phoenix exclusively serves a plant-based menu and milk alternatives.

Almond milk - This is a great middle-of-the-road solution for tea. Almond milk isn’t too watery, has a subtle flavor, and blends cohesively with tea.
Soy milk - Not recommended as an alternative to milk in tea because it’s known to curdle and separate when combined with hot temperatures and acidity.
Oat milk - Closest thing to dairy milk in creaminess. Great with black teas but tastes too oaty for others.
Condensed milk - This is technically a sweet, thick dairy milk! Condensed milk is often used for Thai milk tea.
Coconut milk - Great for matcha lattes or even green tea without overpowering the flavor. It’s a bit too watery for black tea in my opinion.

How milk changes the health benefits of tea

Blending foods, especially liquids like milk and tea, cause more than just a change in taste. At a molecular level, there’s ✨ chemistry ✨ afoot. And with all the health benefits stemming from antioxidants packed into a cup of tea, a splash of milk is bound to shake things up.

So, does putting milk in tea kill the antioxidants?

The answer–it turns out–depends on who you ask and which studies you read. In other words, there have been mixed findings on whether milk reduces the antioxidant activity in tea, which is responsible for a host of health benefits. Earlier studies tend to have more conflicting results, while more recent scientific studies lean more definitively towards milk reducing the antioxidant benefit in tea.

For example, a 2007 study published in the European Heart Journal stated that previous studies until then failed to find a straight answer [9]. However, that same study found that adding 10% milk to tea “markedly decreased concentrations of various catechins [responsible for antioxidants] in tea”. Caffeine levels were unaffected.

A further 2009 Oxford study and 2014 Kenyan study published in Food Chemistry both concluded that adding milk to tea lowered antioxidant capacity [10] [11]. Interestingly, sweeteners (excluding Stevia) did the same.

While the answer may be as murky as milky tea, it’s best to keep on the safe side and avoid that bit of milk altogether if you’re looking to ensure the best possible health benefits from tea.

[1] Chatterjee, Arup K. “How Chai Arrived in India 170 Years Ago.” Return to Frontpage, The Hindu, 19 Aug. 2018, https://www.thehindu.com/society/how-chai-arrived-in-india-170-years-ago/article24724665.ece.
[2] Cheynier, Véronique. “Polyphenols in foods are more complex than often thought.” The American journal of clinical nutrition vol. 81,1 Suppl (2005): 223S-229S. doi:10.1093/ajcn/81.1.223S
[3] Prinz, J F, and P W Lucas. “Saliva tannin interactions.” Journal of oral rehabilitation vol. 27,11 (2000): 991-4. doi:10.1046/j.1365-2842.2000.00578.x
[4] Ares, Gastón, et al. “Alternatives to Reduce the Bitterness, Astringency and Characteristic Flavour of Antioxidant Extracts.” Food Research International, vol. 42, no. 7, 2009, pp. 871–878., https://doi.org/10.1016/j.foodres.2009.03.006.
[5] Lee, RJ, et al. “Prevention of Tea-Induced Extrinsic Tooth Stain.” International Journal of Dental Hygiene, vol. 12, no. 4, 2014, pp. 267–272., https://doi.org/10.1111/idh.12096.
[6] Orwell, George. “A Nice Cup of Tea.” Evening Standard, 12 Jan. 1946.
[7] Dubrin, Beverly. Tea Culture: History, Traditions, Celebrations, Recipes & More. Imagine, 2012.
[8] Knight, Robert. “Tea Drinkers Add 5ml of Milk on Average, Says Study.” The Independent, Independent Digital News and Media, 23 Apr. 2018, https://www.independent.co.uk/life-style/national-tea-day-drinkers-milk-splash-definition-cup-average-5ml-poll-results-a8314676.html.
[9] Pfeuffer, M., and J. Schrezenmeir. “Addition of Milk Prevents Vascular Protective Effects of Tea.” European Heart Journal, vol. 28, no. 10, 2007, pp. 1265–1266., https://doi.org/10.1093/eurheartj/ehm092.
[10] Ryan, Lisa, and Sébastien Petit. “Addition of Whole, Semiskimmed, and Skimmed Bovine Milk Reduces the Total Antioxidant Capacity of Black Tea.” Nutrition Research, vol. 30, no. 1, 2010, pp. 14–20., https://doi.org/10.1016/j.nutres.2009.11.005.
[11] Korir, M.W., et al. “The Fortification of Tea with Sweeteners and Milk and Its Effect on in Vitro Antioxidant Potential of Tea Product and Glutathione Levels in an Animal Model.” Food Chemistry, vol. 145, 2014, pp. 145–153., https://doi.org/10.1016/j.foodchem.2013.08.016.

Featured

about the author

Hello, is it tea you’re looking for? Raquel is an Arizona-based tea drinker who writes about tea as a side hobby. Her current favorites are Earl Grey with a splash of milk and any Japanese green tea.