Am always curious what I'm going to write about when I come here. Sometimes I do a bit of research, and write on that. Often, I think I'll write one thing and what comes out is altogether different.
What I've been reading about lately is the history of putting milk in tea. In the early days of this blog, I spent quite a lot of time talking about this.
My position then (and to a degree now) was that milk masked the true taste of tea. If one was accustomed to milk in tea, why not try it without for a few sips before adding the milk?
From what I've read on the subject, I know now that whether you pour the milk in the cup before or after the tea affects the release of the tannins. And allegedly stains the cup more if you wait and add the milk at the end. That makes no sense to me. I've added milk at the beginning and at the end, and the cup seems equally stained.
So, my present stand on milk with tea is that it's sometimes nice with some black teas. I'd never add milk to green or Oolong teas. And the thought of putting milk in a cup of delicate Darjeeling seems sacrilegious.
Nevertheless, when I'm drinking a strong Assam or Ceylon, a bit of milk can make it somehow smoother. Sometimes when I'm offered tea and it's just not very good, then a bit of milk or sugar or both is the only thing that makes it palatable.
How about you? Did you used to drink tea with milk? Do you still? Is the mere thought unappetising?