Milk needs a tea with shoulders.
The wrong tea for milk
Delicate teas disappear under milk and the fat can turn them sour-tasting. Milk wants malt and body: Assam, Irish Breakfast, a Kenyan black, or chai, which was built for it.
The wrong tea for milk
Delicate teas disappear under milk and the fat can turn them sour-tasting. Milk wants malt and body: Assam, Irish Breakfast, a Kenyan black, or chai, which was built for it.
Tap a step when it's done.
One honest tip
If it's still sour, the milk is the problem, not the tea. Try a fresher carton.
Tap one to see how to brew it and where to find it.
A recipe for each tea, from our kitchen.
Pages on the site picked for this result.
