Milk or Lemon?

Milk first became popular in 17th century England when tea drinkers, fearing that hot tea would crack a porcelain cup if poured directly into it, added a little cold milk first. They soon found that milk enhanced the flavor of full-bodied black teas such as Assam.

Milk reacts chemically with tea, binding with the tannin to give it a smoother, less astringent taste. Cream does not have the same effect. Full bodied teas such as Assam or English Breakfast benefit from a splash of milk. Delicate teas, such as green teas, or many of the scented and flavored teas should not be served with milk.

Lemon was introduced to British tea drinkers by Queen Victoria after a visit to the Prussian King. Lemon can complement the flavor of scented teas and brighten the flavor of some black teas. If both sugar and lemon are used, the sugar should be added first since the citric acid in the lemon may prevent the sugar from dissolving completely.

Sugar or honey accents the flavor of most darker teas. Fruit-flavored teas are excellent served with sugar or honey since the added sweetness brings out the flavor of the fruit.