British people add milk to tea primarily for two key reasons, one historical and one based on flavour:
- Protecting Delicate China (Historically): In the past, when fine bone china teacups were common, hot tea could cause the delicate cups to crack or break. Adding milk first would cool the tea slightly, thus protecting the cups.
- Softening Bitter Flavours (Modern Usage): Today, most people use less fragile mugs. The main reason to add milk is now to soften the bitter flavours that can sometimes be present in tea.
A Deeper Look at the Reasons
Here's a more detailed explanation:
The Historical Reason: Protecting China
| Aspect | Details |
|---|---|
| Problem: | Hot tea could crack delicate, bone china teacups. |
| Solution: | Adding milk first lowered the temperature, protecting the china from thermal shock. |
| Impact: | This habit became ingrained, even after sturdier mugs became more popular. |
The Modern Reason: Flavour Enhancement
| Aspect | Details |
|---|---|
| Problem: | Some teas, especially black tea, can have a bitter or astringent taste. |
| Solution: | Milk softens these harsh flavours, making the tea smoother and more palatable. |
| Impact: | This is now the primary reason most people add milk to tea, providing a better and more desirable taste. |
Practical Insights:
- The order of milk and tea (whether to add milk first or last) is a long-standing debate.
- Adding milk after the tea allows the tea to steep properly, and it gives the brewer more control over the final colour and strength.
- The amount of milk added is a matter of personal preference.
Why the Habit Persists
Even though modern mugs don't require milk to prevent cracking, the habit of adding milk to tea is deeply ingrained in British culture. People grew up with the taste and associate it with the traditional tea-drinking experience. The flavour-enhancing quality of the milk now takes precedence, making the addition of milk a standard practice.
