If hot dogs and apple pie are American icons, milk tea is a British hallmark. Whether you take yours with milk or not, there is a long tradition of the marriage of these two beverages, as well as some differing opinions: tea’s version of the Hatfields and McCoys.
A Cloudy History
Who knew milk in tea could be such a partisan topic? The debate starts with the origin of the practice. Did it start with the Mongolians in the 1300s with the addition of butter and curd? (Yes, butter and curd and tea, oh my.) Did it come to favor in the late 1600s to offset the bitterness of imported Chinese teas whose flavor suffered on long sea voyages? Or was it the French? It is documented that one Madame de la Sabliere served tea with milk at her famous Paris salon in 1680 and then, in some 1680s version of the Kardashians, got wildly popular for no reason whatsoever.
No matter how it started, milk in tea is now an undeniably British tradition. And while the vast majority of Brits may take their tea with milk, they are of two minds about one very key aspect.
Are You a Miffy or a Tiffy?
A miffy is a person who believes in pouring in the milk first, then the tea. It is believed that this practice began when drinking tea out of fragile china cups was commonplace. The hot tea sometimes caused the porcelain to crack, but if the cold milk was poured into the cup first it would help temper the tea, thus saving the loss of countless innocent china cups.
A tiffy is a person who believes in pouring the tea first, then the milk. A tiffy will argue that you cannot know the proper amount of milk-to-tea ratio without adding the milk last; going milk-first might mean an over-serving of milk. Once you’ve put the milk in, you could very well end up having milk with tea instead of tea with milk.
There are other milk first v. tea first theories out there as well. Some say tea-first is an upper-class practice, as their cups were made of finer porcelain that would not crack or stain as easily as cheaper cups. Also, lower quality teas tend to have a more bitter flavor, so those who could not afford higher quality tea added milk or cream to offset the bitterness (milk contains binding agents that can dilute more astringent flavors).
We won’t say there’s bitterness between the miffys and the tiffys, but there are definitely strong differences of opinion. We say whatever floats your teabag is the way to go!
(BTW, we’re pretty sure Santa does not take milk with his tea—he drinks enough milk on one night to last an entire year!)
Milk Tea Goes Wild
If you haven’t had milk in your tea, it may sound strange or even wrong. But for many across the globe, tea isn’t tea without milk. Several cultures have their own spin on tea with milk. Here are a few:
- Classic British: a quintessential black tea like Earl Grey or English Breakfast tea with milk will give you a good stiff upper lip to get through your day. Add the milk before or after the tea; we don’t judge.
- Bubble Tea: If you haven’t tried bubble tea, it’s an experience. With Taiwanese origins, this unique tea (also known as Boba tea and pearl milk tea) is made with black tea (our Paris tea would make a tasty bubble tea), milk and tapioca pearls. Served iced, bubble tea comes in many varieteas. Feeling adventurous? Try our Bubble Tea Set.
- Masala Chai: When in India (or wherever you are)… have Masala Chai! This signature Indian tea is simple: just add milk to a spiced black tea like Harney’s Chai. Add additional spices to your liking.
- Thai Tea: Another milky spiced tea is Thai Tea. Start with an Assam or Ceylon tea and add cane or brown sugar as well as condensed milk. Top with coconut or dairy milk and serve this creamy treat hot or cold.
- Hokkaido Milk Tea: While we usually think of Japanese green teas, when it comes to adding milk, Japan turns to Hokkaido or royal milk tea. Add milk and brown sugar or caramel syrup to a Japanese black tea, like our Japanese Whisky.
- Hong Kong Milk Tea: Yet another black tea and milk concoction, what makes this tea different is how it’s brewed: you use a large tea sock to strain the tea. Try our Pu-Erh tea in this truly unique brewing adventure (recipe below).
- Tibetan Butter Tea: Yep, it’s a real thing. If you’ve got some yak milk sitting around that you need to use up, this is the perfect opportunity. If not, no worries; you just need some black tea, salt, butter and half and half or milk. Tibetans use a churn to put everything together, but you can use a blender. Serve hot and mark that off your bucket list.
Got Dairy/Soy/Nut/Coconut/Oat/Lactose-Free Milk?
Moooove over, dairy. There are some new milk sheriffs in town.
Whether it’s due to a food allergy, dietary restrictions or preferences, non-traditional milk alternatives have become big business. You’ll find non-dairy options at nearly every tea and coffee establishment, ready to cater to today’s more discerning clientele.
Truth is, if you like milk in your tea, you’ll like whatever milk you like in your tea. There are no rules here—if you like it, then use it. Here at Harney, we generally just milk tea puns for all they’re worth!
Have we convinced you to try a milk tea? Here are a few recipes to try, from the mainstream to the unconventional.
London Fog Latte (try it with our London Fog tea!)
Hong Kong Milk Tea (simplified; pantyhose not required!)
16 comments
Granny Cher
I have heard or read it both ways., tea first or last. I am rather new to serious tea drinking, so I was looking for a definitive answer. I am glad to find this article and blog. It has answered my question. Or has it—definitively? Tea first or last? It seems to me that it depends upon the tea.and family tradition. Thank you. The tea is great and the info and sharing is appreciated!
I have heard or read it both ways., tea first or last. I am rather new to serious tea drinking, so I was looking for a definitive answer. I am glad to find this article and blog. It has answered my question. Or has it—definitively? Tea first or last? It seems to me that it depends upon the tea.and family tradition. Thank you. The tea is great and the info and sharing is appreciated!
Laura
I’ve been adding milk to my tea for years (tea first, then add milk on top); I’m not sure how I figured out that it just tastes better that way. I like a really nice strong black tea best, so that the milk doesn’t dilute the flavor too much; but I’ll also add it to the few herbal teas I drink as well. I think I like the creaminess of it.
I’m glad to know that I’m in good company with the Brits; I’ve always felt just a bit weird putting milk in my tea, but I’m a firm believer in eating or drinking food as you like it if you have the opportunity to do so. That’s also why I never order hot tea from a restaurant because it’s pointless to expect them to make it how I like it.
I’ve been adding milk to my tea for years (tea first, then add milk on top); I’m not sure how I figured out that it just tastes better that way. I like a really nice strong black tea best, so that the milk doesn’t dilute the flavor too much; but I’ll also add it to the few herbal teas I drink as well. I think I like the creaminess of it.
I’m glad to know that I’m in good company with the Brits; I’ve always felt just a bit weird putting milk in my tea, but I’m a firm believer in eating or drinking food as you like it if you have the opportunity to do so. That’s also why I never order hot tea from a restaurant because it’s pointless to expect them to make it how I like it.
Elisabeth
What a great article! I like a lot of my black tea varieties with almond milk.
What a great article! I like a lot of my black tea varieties with almond milk.
TERESA J WAIT
I have warm memories of my grandfather, from north Germany, adding sugar then tea and slowly pouring the milk down the side of the cup to form magical billows of clouds in the cup. Today I order the East Friesian tea and enjoy the sweet briskness of the tea and a warm memory every morning. So I guess that makes me a tiffy. ;)
I have warm memories of my grandfather, from north Germany, adding sugar then tea and slowly pouring the milk down the side of the cup to form magical billows of clouds in the cup. Today I order the East Friesian tea and enjoy the sweet briskness of the tea and a warm memory every morning. So I guess that makes me a tiffy. ;)
Martha Zimiles
I have actually cracked fine old porcelain by pouring hot tea into it while my house is cold. Didn’t realize how cold the crockery got too. I now use a tea cozy for the pot and warm everything else as well first, hoping the brew will then warm me. I really enjoy the writing. Very funny.
I have actually cracked fine old porcelain by pouring hot tea into it while my house is cold. Didn’t realize how cold the crockery got too. I now use a tea cozy for the pot and warm everything else as well first, hoping the brew will then warm me. I really enjoy the writing. Very funny.
Marianne Capellen
I have black tea every morning and put in my much-practiced amounts of honey & milk before I pour the tea! (gasp!) my absolute favorite is English Breakfast (EBT), even if I allow it to sit too long! LOVE Harney & Sons Teas! Because I’m trying to cut down on caffeine, I’m rotating through the flavors with others like Pure Wild Honeybush, EBT, Indigo Tea, Mango, Queen Catherine and Stanley’s Blend! I also have an orange-flavored, as well as pomegranate, but I do NOT put milk in those – the citrus will cause the milk to curdle!
I have black tea every morning and put in my much-practiced amounts of honey & milk before I pour the tea! (gasp!) my absolute favorite is English Breakfast (EBT), even if I allow it to sit too long! LOVE Harney & Sons Teas! Because I’m trying to cut down on caffeine, I’m rotating through the flavors with others like Pure Wild Honeybush, EBT, Indigo Tea, Mango, Queen Catherine and Stanley’s Blend! I also have an orange-flavored, as well as pomegranate, but I do NOT put milk in those – the citrus will cause the milk to curdle!
Linda P.
Putting milk in tea depends on the tea I’m drinking. Right now I’m drinking black currant-no milk. When I drink Earl Grey, English breakfast or Darjeeling I use milk. Pomegranate oolong, chocolate chai, black currant-no milk.
Putting milk in tea depends on the tea I’m drinking. Right now I’m drinking black currant-no milk. When I drink Earl Grey, English breakfast or Darjeeling I use milk. Pomegranate oolong, chocolate chai, black currant-no milk.
Beverly Francis
My mother was of Irish heritage and my father was of English heritage. My mother was horrified to see people put milk in their tea. Udder sacrilege!! However, I do put milk in my tea.
My mother was of Irish heritage and my father was of English heritage. My mother was horrified to see people put milk in their tea. Udder sacrilege!! However, I do put milk in my tea.
Michael Harney
After hearing about the big dairy bankruptcy and all the dairy farmer problems, please give an extra splash of milk!
After hearing about the big dairy bankruptcy and all the dairy farmer problems, please give an extra splash of milk!
Fredrick Tarrant
I love nothing more than a splash of half-and-half in my black tea every morning and every afternoon. As I make precisely the same amount of tea for myself every time (16 oz.), I pour my milk first for the practical benefit of not having to dirty another spoon. When I serve tea to company, however, I always let them add their own milk and/or sugar after I pour it, and they do not receive 16-oz. mugs.
I love nothing more than a splash of half-and-half in my black tea every morning and every afternoon. As I make precisely the same amount of tea for myself every time (16 oz.), I pour my milk first for the practical benefit of not having to dirty another spoon. When I serve tea to company, however, I always let them add their own milk and/or sugar after I pour it, and they do not receive 16-oz. mugs.
Bruce H.
My theory (that I have not read/heard elsewhere) is that since British tea style includes leaving the tea in the pot and straining it as you pour into a cup with a strainer. Since the Brits typically are drinking tea from India, I find that it gets bitter (astringent) after about 2-2 1/2 min. So leaving the leaves in the pot results in automatic bitter tea. Hence the practice of adding milk came about to offset this bitter cup to make it acceptable to drink. Hopefully I’m not offending anyone but it makes sense to me as these two practices (leaves left in the pot and adding milk to tea) come from the Brits! :)
My theory (that I have not read/heard elsewhere) is that since British tea style includes leaving the tea in the pot and straining it as you pour into a cup with a strainer. Since the Brits typically are drinking tea from India, I find that it gets bitter (astringent) after about 2-2 1/2 min. So leaving the leaves in the pot results in automatic bitter tea. Hence the practice of adding milk came about to offset this bitter cup to make it acceptable to drink. Hopefully I’m not offending anyone but it makes sense to me as these two practices (leaves left in the pot and adding milk to tea) come from the Brits! :)
LS
I’m in the perhaps fairly unusual position of only having tea milk for breakfast-but since that’s usually my only item for breakfast, I have at least four cups. And that’s with ALL my teas-from delicate white teas to robust breakfast teas to various vegetal green teas! For me tea first, then milk. What varies then is the sweeteners, since very strong caffeinated mixtures need much more honey to have the same (at least perceived) level of sweetness (to cover the strength of a brisk tea).
I’m in the perhaps fairly unusual position of only having tea milk for breakfast-but since that’s usually my only item for breakfast, I have at least four cups. And that’s with ALL my teas-from delicate white teas to robust breakfast teas to various vegetal green teas! For me tea first, then milk. What varies then is the sweeteners, since very strong caffeinated mixtures need much more honey to have the same (at least perceived) level of sweetness (to cover the strength of a brisk tea).
John R. Montgomery
Your sense of humor is contagious. :^D I have been quiet about my particular habit of preparing tea, because I was sure it would offend ‘proper’ tea connoisseurs. But, thanks to your delightful news pop=ups, I learn that there are other tea-lovers out there with gregarious appetite.
My usual sequence is (I’m still embarrassed to say) to overload the tea ball (strong!), warm the teapot first, insert the tea ball hanging the hook in the spout so I don’t lose it, then pour boiling water (I know, too hot) and go take the garbage out (I know, too long). Upon return, I love to inhale the comforting vapor, sort of a mini-sauna; even has a cleansing effect on the eyes. Warm the mug (vs cup, no pun intended) and almost fill with the very strong brew. Now, I stir in honey (from a local bee keeper), and while the tea is still spinning (yeah, I play with my food too) I like to watch how real cream (not milk or 1/2&1/2) makes the most inviting cloud formation. It’s worth mentioning here that the cream should not be real cold, so take it out of the refrig first; it mixes on its own better.
So, that’s it; I have revealed my gluttonous nature. But, it makes warm conversation spontaneous. Bless y’all
Your sense of humor is contagious. :^D I have been quiet about my particular habit of preparing tea, because I was sure it would offend ‘proper’ tea connoisseurs. But, thanks to your delightful news pop=ups, I learn that there are other tea-lovers out there with gregarious appetite.
My usual sequence is (I’m still embarrassed to say) to overload the tea ball (strong!), warm the teapot first, insert the tea ball hanging the hook in the spout so I don’t lose it, then pour boiling water (I know, too hot) and go take the garbage out (I know, too long). Upon return, I love to inhale the comforting vapor, sort of a mini-sauna; even has a cleansing effect on the eyes. Warm the mug (vs cup, no pun intended) and almost fill with the very strong brew. Now, I stir in honey (from a local bee keeper), and while the tea is still spinning (yeah, I play with my food too) I like to watch how real cream (not milk or 1/2&1/2) makes the most inviting cloud formation. It’s worth mentioning here that the cream should not be real cold, so take it out of the refrig first; it mixes on its own better.
So, that’s it; I have revealed my gluttonous nature. But, it makes warm conversation spontaneous. Bless y’all
Melanie
“our Paris tea would make a tasty bubble tea” – You could remove the words “bubble tea” here and replace them with just about anything: latte, frappuccino, souffle. That stuff is amazing!
Also, it’s worth noting that milk substitues often need to be heated before adding them to tea. Many alternative milks (such as almond), will separate if poured in hot tea while cold.
“our Paris tea would make a tasty bubble tea” – You could remove the words “bubble tea” here and replace them with just about anything: latte, frappuccino, souffle. That stuff is amazing!
Also, it’s worth noting that milk substitues often need to be heated before adding them to tea. Many alternative milks (such as almond), will separate if poured in hot tea while cold.
Debbie Fisher
I have been a life-long tea drinker, but my tea drinking has risen to a whole new level with the discovery of Harney & Sons teas. They are like a piece of heaven here on earth. I was not one to ever put milk in my tea, as I am not fond of milk. However, recently, I decided to try it in your Chocolate Chai Supreme. I sweetened it with stevia, and used toasted coconut/almond milk. It’s like drinking dessert! So I branched out to try some other flavors. I am beginning to see the attraction. Once again, my tea horizons have been expanded, thanks to Harney and Sons.
I have been a life-long tea drinker, but my tea drinking has risen to a whole new level with the discovery of Harney & Sons teas. They are like a piece of heaven here on earth. I was not one to ever put milk in my tea, as I am not fond of milk. However, recently, I decided to try it in your Chocolate Chai Supreme. I sweetened it with stevia, and used toasted coconut/almond milk. It’s like drinking dessert! So I branched out to try some other flavors. I am beginning to see the attraction. Once again, my tea horizons have been expanded, thanks to Harney and Sons.
Lisa H
I absolutely love British tea with milk! However being dairy free has made that experience hit and miss.
I recently stumbled upon a wonderful seasonal combination of your Hot Cinnamon Spice tea with a healthy splash of (non dairy-plant based) Pumpkin Spice creamer. Warm, tasty and delicious and no extra sugar added. It makes me feel as if I am at a fancy tea/coffee shop instead of working from my home office!
I absolutely love British tea with milk! However being dairy free has made that experience hit and miss.
I recently stumbled upon a wonderful seasonal combination of your Hot Cinnamon Spice tea with a healthy splash of (non dairy-plant based) Pumpkin Spice creamer. Warm, tasty and delicious and no extra sugar added. It makes me feel as if I am at a fancy tea/coffee shop instead of working from my home office!