The British fell so hard for the combo that it became a national symbol. Fast-forward to 2024, and dairy in tea is de rigueur.
It's literally a matter of taste. The milk proteins bind with the tannins and other compounds in the tea, especially black tea and higher quality, looseleaf varieties, to reduce astringency and soften the mouthfeel.
Plant milks and dairy-free coffee creamers add their own flavors and textures, which make the selection even more about personal preference.
Black tea is dairy's BFF. That's because the flavors are generally much bolder than oolong, green, and white teas - owing to the oxidation that makes the tea black.
[
Collection
]
[
|
...
]