Milk Tea (Thé au Lait)
Thé au Lait! with many types of teas
Some people may be surprised about making tea with milk using green tea or oolong tea. But in fact, many kinds of tea with milk are commonly enjoyed drinks in various parts of the world, such as butter tea in Tibet and Mongolia, tapioca milk tea in the Taiwanese style and matcha latte in Japan.
The reason behind its popularity is based on the fact that the combination of theanine amino acid contained in tea and melatonin and B-complex vitamins contained in milk offers superior relaxing effects. Furthermore, when Thé au Lait is made with LUPICIA's green flavored tea without sugar, the harmony of tea's sweet aroma and milk's natural sweetness will create a healthy low calorie drink. Why not learn how to make good tea with milk and drink daily for your health and beauty.
Making milk tea in a teapot
Not restricted to western style teapots, you can also use Kyusu (Japanese teapot) or Chahu (Chinese teapot).
- In order to keep the tea hot, warm the teapot and cups in advance with hot water.
- Use a generous amount of tea leaves and brew longer than usual. Add milk a little at a time. If you add too much milk the tea will taste watery. (For large tealeaves, pour 4oz. of boiling hot water and allow it to stand for 3 minutes.)
If using delicate green tea or oolong tea, use a few more tea leaves and a longer brewing time to bring out a stronger taste.
When milk is heated too long, its smell comes out due to the denaturation of protein. So milk should not be heated over 60 degrees.
Hot chai made in a saucepan
The traditional method of decocting tea leaves in a saucepan is recommended for houjicha or roasted oolong-based tea.
- Put 1 cup of water in a saucepan. Bring the water to a boil, and add 5 tsp of tea leaves (CTC type is recommended) and 1 ½ tsp. of spices.
- Simmer on low heat for 2 minutes, then add 1 cup of milk and heat until just before boiling.
- Strain the tea into cups using a tea strainer. Add sugar or honey to taste.
Choosing the right milk
There are many types of milk depending on the pasteurization methods or the fat content. There is also processed milk. Try to use different kinds of milk according to the types of tea. Basically clean tasting milk is best for Thé au Lait using delicate green tea. For green tea, oolong tea or jasmine tea, low-fat milk or vegetal cream is recommended.
As for full-bodied black tea, rich tasting milk is suitable. When making Chai style tea with houjicha, deeply roasted oolong tea or matcha, add a little evaporated milk to regular milk. With the characteristic matcha aroma the taste will become more profound. In any case, start with a small amount of milk and then add more after tasting.
Adding a sweetner
Sugar is also one of the important elements which determines the taste of Thé au Lait. The important point is to add it little by little while tasting in order to bring out the natural faint sweetness of milk.
Standard granulated sugar or white sugar is suitable for green tea. If you want to enjoy a more transparent clear flavor, gum syrup or maple syrup is perfect. For Chai-style tea with houjicha or oolong tea, rich flavored honey, brown sugar is recommended to bring out the deep richness.
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