For quite some time now It has been brought to my attention that the best milk for with a cup of tea is a trim milk one. So I have decided to put this to the test over the past few months taking note of the kind of milk used when out and about, and the taste of the resulting tea.
Now I’m a big fan of organic everything, and here in New Zealand, at least from what I can tell it is damn near impossible to get a trim organic milk without going to some specialty store. So for the longest time it has been either whole milk, or full cream milk, or something similar to a blue top milk (Standardised, homogenised milk). I discovered that unhomogenised full cream milk (whole milk) to leave a creamy film on the top of the tea. This is fantastic for a coffee, or a hot chocolate… but seems to produce a metallically, icky scum that spoils the tea (Cream in tea by the way, is most foul and unrecommended).
Your standard milk (Dark blue top, standardised and homogenised) is the run-of-the-mill go to milk for most households. And is generally what I get for various reasons: it tastes like milk on its own, a bit creamy (good butterfeel in the mouth), It goes good on cereal and works well in cooking and baking, generally by adding richness to the dish. Yet in comparison to a lite, or trim milk, the flavour of a cup of tea is soured slightly.
Today, I have been playing with this bottle of calci-trim on some Kenyan teas (more on that next post). As you can see from the picture, the two teas are different in completion with added milk (I used a two pot method to maintain consistency from this leaf tea, and added a single shot of each milk type for consistency), so too is the flavour with a more robust flavour for the trim, and no dairy aftertaste. This allows for a better appreciation of the tea from start to finish, so for the tea connoisseur, just brilliant!