Do people put milk in green tea? The definitive guide to tradition, taste, and science

December 4, 2025 •

5 min read

While green tea is traditionally steeped and consumed plain in many cultures, the rise of drinks like the matcha latte confirms that people do indeed put milk in green tea for taste and texture.

Quick Summary

Adding milk to green tea is a matter of personal preference, not tradition, and is most popular with matcha. This practice alters the delicate flavor profile, and its effects on antioxidant absorption remain a subject of ongoing scientific debate.

Key Points

Not Traditional, but Common: While traditional green tea is served plain, modern consumers commonly add milk, especially in beverages like matcha lattes.
Taste is Transformed: Milk smooths out green tea's potentially bitter or grassy notes, creating a milder, creamier flavor that can mask its more delicate characteristics.
The Health Debate is Mixed: Some research indicates that milk proteins may bind to green tea's antioxidants (catechins), though other studies show a minimal or even positive effect.
Non-Dairy Options Exist: Alternatives like soy, almond, and oat milk are popular choices that are believed to have less protein interaction with catechins.
Matcha is Ideal with Milk: The concentrated, robust flavor of matcha powder makes it a perfect green tea variety to combine with milk for a flavorful latte.
Preparation is Key: To ensure the tea's flavor isn't overpowered, it's best to brew a stronger tea base before adding steamed or frothed milk.
Personal Preference Reigns: Ultimately, the decision to add milk to green tea is based on individual taste, with minimal health trade-offs for most people.

Is it Common to Put Milk in Green Tea?

Historically and in traditional tea ceremonies, green tea is rarely, if ever, served with milk. The delicate, subtle flavor notes of green tea, ranging from grassy and vegetal to sweet and nutty, are easily overpowered by the creamy texture and taste of milk. Purists and tea enthusiasts advocate for drinking green tea plain to appreciate its natural characteristics fully. However, modern beverage culture, particularly in the West, has embraced adding milk to various teas. The most prominent example is the matcha latte, a creamy, sweet, and widely popular drink that uses powdered green tea (matcha) combined with milk.

The popularity of milk in green tea variations is also influenced by personal taste preferences. Many find the astringent or bitter notes in some green teas unpleasant and use milk to mellow and smooth out the flavor. This contrasts sharply with black tea, which has a more robust flavor that can stand up to milk, a practice that became widespread in British tea culture. For green tea, the delicate balance can be easily disrupted, which is why it's a topic of frequent debate among tea lovers.

The Debate: Does Milk Affect Health Benefits?

One of the most contentious aspects of adding milk to green tea is its potential impact on health benefits. Green tea is renowned for its high concentration of powerful antioxidants, specifically catechins like epigallocatechin gallate (EGCG). The core of the debate centers on how milk proteins, particularly casein, interact with these compounds.

Potential Concerns

Some studies suggest that casein binds to the catechins, which could potentially reduce their bioavailability—the body's ability to absorb and use them. Research on black tea showed that adding skim milk inhibited its positive effect on blood flow, leading researchers to hypothesize that casein was the culprit by binding to flavonoids. A similar effect is theorized for green tea, though the evidence is not entirely consistent.

Conflicting and Encouraging Evidence

On the other hand, several studies present a more nuanced and even positive picture. Some research has suggested that combining green tea with milk could enhance the intestinal absorption of catechins. A study published in Nutritional Outlook highlighted that green tea polyphenols remained bioactive and effective in reducing cancer cell proliferation even when consumed in milk. More recent research also indicates that milk proteins might enhance the anti-inflammatory effects of polyphenols in tea. The conflicting results likely stem from variations in tea types, milk composition, preparation methods, and the specific antioxidant assays used. Ultimately, some experts argue that the overall health benefits of drinking green tea are not significantly undermined by a splash of milk.

What are the Best Milks to Use with Green Tea?

For those who do choose to add milk, the type of milk can significantly alter the outcome. Cow's milk is the traditional choice but is implicated in the most debate regarding antioxidant binding. Many tea drinkers are turning to non-dairy alternatives for both flavor and potential health-benefit retention. Soy milk is often cited as a neutral-tasting option that does not interfere with catechins due to its different protein structure. Other popular choices include:

Almond Milk: Offers a nutty flavor that complements the earthy notes of matcha.
Oat Milk: Provides a creamy texture that pairs well with matcha and hojicha.
Coconut Milk: Adds a rich, tropical sweetness.

Comparison: Plain Green Tea vs. Green Tea with Milk


Feature	Plain Green Tea	Green Tea with Milk
Flavor Profile	Delicate, grassy, earthy, or vegetal; can be astringent or slightly bitter.	Mellow, creamy, softer, less bitter, with the potential for milk to mask the tea's subtle notes.
Traditional Practice	Primarily served plain in its countries of origin, emphasizing the tea's inherent flavor.	Not traditional, but has become very common in modern Western beverage culture, especially with matcha.
Antioxidant Impact	Maximum absorption of catechins and other antioxidants.	Potential for minor reduction in bioavailability due to protein binding, though evidence is mixed and debate continues.
Preparation	Steeped in hot water (not boiling) and served directly.	Steeped in water first, then warm or frothed milk is added; for matcha, the powder is whisked with hot water before adding milk.
Best For...	Enjoying the nuanced flavor of high-quality, specialty green teas.	Creating a comforting, creamy, and less intense-tasting drink, or for matcha lattes.

How to Make the Perfect Green Tea with Milk (Matcha Latte)

For those interested in exploring the creamy side of green tea, a matcha latte is the ideal starting point. Unlike regular steeped green tea, matcha's powdered form has a more robust flavor that stands up to milk perfectly. Here is a simple recipe to follow:

Prepare the Matcha: Whisk 1-2 teaspoons of culinary-grade matcha powder into a small amount of hot water (around 175°F or 80°C) until a smooth paste forms. You can use a bamboo whisk (chasen) for best results.
Heat the Milk: Gently warm your milk of choice in a saucepan or using a steam wand. Do not let it boil.
Combine and Froth: Pour the steamed milk over the matcha paste. For a cafe-style texture, froth the mixture with a milk frother or immersion blender.
Sweeten to Taste: Add a natural sweetener like honey, maple syrup, or agave nectar if desired, and stir well.

Conclusion: Your Cup, Your Choice

Whether you put milk in your green tea ultimately comes down to personal preference. While tradition dictates plain consumption to appreciate the delicate flavor, modern preparations like the immensely popular matcha latte prove that creamy green tea is a delicious and widely enjoyed beverage. The scientific debate over whether milk significantly reduces the antioxidant benefits remains inconclusive, with some studies suggesting minor interference while others find no effect or even potential enhancements. For those concerned about antioxidant binding, opting for non-dairy milks or simply enjoying a plain cup for maximum benefits are viable options. The most important takeaway is to drink green tea in a way that you find most enjoyable and sustainable for your lifestyle. The rich world of tea offers many possibilities, and there is no single 'right' way to enjoy it.

For more information on the science behind milk and tea interactions, see the review published by the National Institutes of Health(https://pubmed.ncbi.nlm.nih.gov/26517348/).

Frequently Asked Questions

The evidence is conflicting. Some studies suggest milk proteins can bind to antioxidants, slightly reducing their effectiveness, while others indicate no significant impact or even enhanced absorption. For the average consumer, any potential reduction is likely minor.

Yes, it is perfectly fine to add milk to green tea for taste. Many people do so to create a creamier, milder beverage, especially with stronger green teas like matcha. Personal preference is the key factor.

Matcha is the most popular green tea for pairing with milk, as its concentrated flavor holds up well. Other roasted green teas like hojicha or genmaicha also complement milk effectively due to their richer flavor profiles.

Yes, different milks have varying impacts on taste and potentially health benefits. Non-dairy options like soy or almond milk are often suggested to avoid protein-catechin interactions found in dairy milk. Whole milk creates a richer, creamier latte than skim milk.

Curdling is not typically an issue with green tea because it is brewed at a lower temperature than black tea. However, to be safe, you should always warm the milk gently before adding it to the tea to avoid temperature shock.

Green tea is traditionally served plain to honor and appreciate its delicate, nuanced flavor profile. Adding milk is seen by purists as overpowering these subtle, complex flavors that define the tea.

For a simple green tea latte, whisk matcha powder with a small amount of hot water to create a paste. Then, add steamed or frothed milk and a sweetener like honey or maple syrup to taste.

Yes, you can add milk to green iced tea. For best results, brew a stronger concentration of green tea to ensure the flavor isn't diluted by the milk and then chill before combining.