There’s nothing new about placing tea and dairy in the same cup. The origins of the practice may be clouded in history but the Brits certainly aren’t the only ones who enjoy the combination. Think about Thai tea with its sweetened condensed milk, the salted yak butter-enriched black tea of Tibet and Nepal, spiced milky chai in India, Hong Kong milk tea and East Frisian cream tea. The debate may rage on about whether one should put milk in the cup first and pour hot brewed tea over it, or the
Read this article for free!
Register now to read this article, get our email newsletter, and receive one premium article each month.
Or, subscribe for full access.
Already a subscriber? Login here
