After black tea has been brewed in a tea pot, is it better to add milk to the cup before the tea, or after?
My mother says that tea gets watery if you add the milk to the tea in the tea cup, rather than adding the tea to the milk in the tea cup. Of course, this is only after it has already been brewed (for 3 minutes) in the tea pot.
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I add the milk into the poured tea.
I wouldn’t say my way is the best way, but I add the milk to the poured tea in the cup.
Why? Because I can control how much milk I add into the beverage instead of guessing how much to splash in the bottom of the cup. This is because I like the tea with a specific amount of milk – and you can only judge that from the colour of the tea once the milk has been added. Otherwise, I might end up with far too milky tea – something I don’t like.
When everyone used to make tea in the pot and not use teabags, this question always created a great discussion. Some folk argued the milk should be put in first, others argued, it went in last.
In the long run, I think it really depended on what your preference or reason was for adding the milk first or last.
Well figure it this way, if you add milk to the already poured tea, it can cool the tea down, by adding it to the milk in the cup you save a bit of temp, plus if the milk is to cold it can shock or curdle, in the UK it is milk in first, other areas it is the other.
When I worked in Singapore they have a drink called "String Tea" they add condensed milk and sugar to an aluminum tea cup and pour it from to to the other like a flare bartender and the tea creates a foam like cappacino, and with Indian chai tea they add the milk right after the tea and spices have been brewed and maintian it at a warm temp until served, it is an option you have decide, there is not right ot wrong just make sure to get the money before it hits the side of the cup??
It is best to put the tea into the cup then followed by the milk. This is because you would not want the milk to further cool the cup, so assuming your cup is warm or at least room temperature, you would get the best brew by pouring in the tea first.
To follow up on Daniel’s "String tea", it is known as Teh Tarik in Singapore and it is served with a thick layer of foam…who says you need a frothing wand for froth.