In Russia, Tea is enjoyed sometimes with lemon or a spoonful of jam is added to give the Tea its sweetness.
In Japan and China, the Green Tea and Oolongs are enjoyed with no additives and just plain.
Since the 1700’s it was a custom to add milk to the Black Teas and most of the teas were brewed into earthenware cups, pewter or porcelain. During the 1700’s, the hot brewed Black Teas were poured into porcelain cups and often enough the cold milk would break the cup. So often the milk would be warmed to the same temperature of the tea to prevent breakage of the porcelain cup. In Britain many of the Black teas are enjoyed with adding milk and a few Tea Biscuits or Scones.
Adding milk to your tea changes the properties of the Tea.
A one of many proteins found in milk, one called casein, “binds with polyphenols (tannins)” of Tea. The tannins are found in all Teas. The Tannins show up as a thin coating that appears in your cups after you drink the Black Tea.
For Black Teas by adding milk the tea tastes less bitter and can enhance the flavor of most Black Teas.
The older the Tea leaves the less polyphenols, but the newer Tea buds and leaves are found to have richer quantity of polyphenols.
The interacting natural combination of the Tea with its aromatic oils, polyphenols, essential oils and caffeine makes Tea the second most enjoyed beverage, next to the number one being water. References: “The New Tea Book” by Sara Perry
“Everywhere in life, the true question is not what we gain, but what we do”. by Thomas Carlyle.