2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Many connoisseurs of tea consider it a real sacrilege to mix it with milk and even cream, as has been accepted for centuries in England.
From the point of view of tea lovers, its use with milk or, as is customary in Mongolia, with butter, is a pure waste of the hot drink.
There is practically no fundamental difference between the English and Mongolian ways of making tea. In both cases, in addition to tea, dairy products are involved in the preparation of the hot drink. The third participant is sugar or honey.
But it is this third participant, not the milk or even the butter, that muffles the aromatic bouquet of the tea and changes its taste. Sugar spoils the taste of tea the most and changes its specificity, not the milk.
Tea mixed with milk is a very nutritious and easily digestible drink by the human body, which has immune-stimulating properties. Tea makes milk easier to digest.
The vegetable fats that are present in tea, when mixed with animal fats and proteins in milk, create a very nutritious and useful complex of substances for humans. In addition, this complex is rich in vitamins.
Milk reduces the effects of caffeine and other alkaloids, which are found mainly in black tea, and the tea itself helps the stomach to absorb milk more easily. So tea helps milk and vice versa.
All types of tea can be drunk with milk. According to connoisseurs, the most delicious with milk are green tart varieties mixed with black. It is good to mix with tea raw milk, warmed to 50-60 degrees, not boiling milk.
Milk tea is a good prophylactic. This drink is useful in diseases of the kidneys and heart, and is a tonic for exhaustion of the central nervous system.
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