Which tea can be drank with milk? Your ultimate nutrition guide

October 12, 2025 •

5 min read

According to a report from the Tea Association of the USA, Americans consumed more than 84 billion servings of tea in 2019 alone. For many, the perfect cup includes a creamy splash of milk, but knowing which tea can be drank with milk, and the nutritional impacts, is key to a satisfying brew.

Quick Summary

Many robust black teas, spiced chais, and even certain green and herbal varieties are well-suited for milk. Proper brewing techniques are essential to prevent curdling and achieve a balanced flavor, which can be influenced by the choice of dairy or plant-based alternative.

Key Points

Black Tea is Ideal for Milk: Robust varieties like Assam and English Breakfast are classic choices because their strong, malty flavors can stand up to the creaminess of milk without being overwhelmed.
Earl Grey Requires Care: The bergamot oil in Earl Grey can cause milk to curdle. To avoid this, either steep a weaker brew or warm the milk before adding it to the tea.
Consider Plant-Based Alternatives: Oat and soy milk are popular dairy-free options that offer a creamy texture, with oat milk being particularly good for frothing in lattes.
Try Unique Milk Tea Pairings: Beyond black tea, experimentation is encouraged. Consider matcha for a latte, darker roasted oolongs for a richer brew, or rooibos and chamomile for herbal, caffeine-free alternatives.
Nutritional Impact is Debated: There is conflicting evidence on whether milk's protein reduces tea's antioxidant benefits. Some studies suggest a potential reduction, while others show no significant effect, indicating that personal enjoyment should guide your choice.
Adjust Brewing for Milk: When adding milk, it's often best to brew a slightly stronger tea than usual, as the milk will naturally dilute the flavor intensity.

For centuries, people have added milk to tea for a variety of reasons, ranging from cultural tradition to personal taste preference. A splash of milk can mellow out the astringent, sometimes bitter notes of a strong brew, creating a smoother, more comforting beverage. However, the compatibility of tea and milk depends largely on the tea type and the brewing process. From classic English breakfast to popular modern lattes, understanding these pairings allows for a more flavorful and intentional cup.

The Classic Choices: Black Teas and Milk

Black teas are the most traditional and reliable choice for drinking with milk. Their robust flavor profiles are strong enough to withstand the addition of milk without becoming completely diluted.

Assam

Flavor profile: Malty, full-bodied, and brisk.
Why it works: Grown in India's Assam region, this tea's inherent strength and malty flavor stand up perfectly to milk and sugar. It's the backbone of many popular breakfast blends.

English Breakfast

Flavor profile: Rich, intense, and often a blend of teas like Assam, Ceylon, and Kenyan.
Why it works: Specifically blended to be robust, English Breakfast tea is designed to be enjoyed with milk and, often, sugar. The milk mellows its boldness and creates a creamy texture.

Ceylon

Flavor profile: Bright, brisk, and citrusy.
Why it works: This Sri Lankan tea takes milk well, with the milk softening its citrusy acidity. It's a key component of many English and Irish breakfast blends.

Earl Grey

Flavor profile: Black tea flavored with citrusy bergamot oil.
Why it works: While traditionalists often prefer it with lemon, Earl Grey is a popular choice for milk tea, particularly in North America, as seen in the 'London Fog' latte. However, special care is needed, as the bergamot oil can cause curdling if cold milk is added directly to very hot tea. To prevent this, steep a weaker brew or warm the milk gently before combining.

Beyond Black: Other Teas that Pair Well with Milk

While black tea is the standard, several other types can also be delicious with milk if prepared correctly.

Matcha

Flavor profile: Earthy and savory with a hint of sweetness.
Why it works: Matcha powder, a fine green tea, is famously used to create vibrant green matcha lattes. It's whisked with water and then poured over milk, making a smooth and creamy drink.

Pu-erh

Flavor profile: Rich, earthy, and fermented.
Why it works: This fermented tea surprisingly complements milk. The milk's creaminess balances the pu-erh's bold, sometimes slightly bitter taste, creating a unique and robust combination.

Oolong

Flavor profile: Varies widely from floral and green to dark and roasted.
Why it works: Darker, more oxidized oolongs, particularly roasted varieties, have a richer flavor that can be enhanced by a splash of milk. Lighter, more delicate oolongs are best enjoyed without milk.

Herbal Teas (Rooibos and Chamomile)

Flavor profile: Rooibos is naturally sweet and earthy; Chamomile is sweet and floral.
Why it works: Rooibos, from the African red bush, is a naturally caffeine-free option that's a perfect base for a latte. Chamomile's natural sweetness also pairs well with a small amount of milk. Herbal teas with high acidity, like some fruit teas, should be avoided as they can curdle milk.

The Nutrition Debate: Milk and Antioxidants

Combining tea and milk introduces a nutritional conversation, specifically regarding the potential interaction between milk proteins and the beneficial antioxidant compounds in tea. The evidence, however, is conflicting.

Some studies, often small-scale, suggest that casein, a protein in milk, may bind to tea's flavonoids, potentially interfering with their activity.
Conversely, other research indicates that adding milk has no negative effect on the absorption of tea's antioxidants. Some studies even suggest longer brewing times might improve antioxidant absorption, regardless of milk.
In fact, one large study found that combined tea and milk consumption was linked to a lower risk of oral cancer.
From a broader nutritional perspective, milk adds protein, calcium, and fat, which can increase the calorie content of your tea, particularly if you're adding sweetened condensed milk or full-fat dairy.

Ultimately, there is no consensus that adding milk negates all health benefits of tea, especially given the various factors at play, including tea type, brewing method, and milk composition. For most consumers, the health benefits derived from drinking tea in general likely outweigh the potential, and debated, reduction in some antioxidants.

A Comparison of Milk Options for Tea


Milk Type	Flavor Contribution	Texture	Best For	Considerations
Full-Fat Cow's Milk	Rich, creamy, and classic dairy flavor.	Luxurious and velvety.	Classic black teas like Assam and English Breakfast.	Higher calorie and fat content.
Oat Milk	Neutral and slightly sweet.	Creamy and frothy, great for lattes.	Strong black teas, chai, and hojicha.	Naturally sweet flavor may require less sugar.
Almond Milk	Nutty, slightly sweet.	Thinner consistency than oat milk.	Spiced black teas like chai.	Thinner texture may not appeal to all, ensure it's unsweetened if preferred.
Soy Milk	Subtle, slightly bean-like flavor.	Smooth and creamy.	Black teas, chai.	Can curdle if added cold to very hot tea; gentle warming is best.
Condensed Milk	Sweet, rich, and intense.	Thick and very creamy.	Strong milk teas like Hong Kong-style or Thai tea.	High sugar and calorie content; often used in smaller quantities.
Evaporated Milk	Richer and thicker than regular milk.	Creamy, but less thick than condensed milk.	Hong Kong milk tea, strong black teas.	Provides creaminess without as much sweetness as condensed milk.

Conclusion

Deciding which tea can be drank with milk ultimately comes down to personal taste and preference. While robust black teas like Assam and English Breakfast are classic, other varieties such as matcha, roasted oolongs, and herbal rooibos also offer delightful creamy experiences. It is important to note the nuanced technique required for certain blends like Earl Grey to prevent curdling. When considering the nutritional implications, the debate over milk's effect on antioxidants remains inconclusive and is a minor factor for most drinkers. Whether you choose dairy or a plant-based alternative, the perfect cup is the one you enjoy most. Exploring different pairings can be a rewarding journey into the art of tea brewing.

Sources

: https://www.avoury.com/de/en/magazine/tea-with-milk : https://www.medicinenet.com/what_are_the_benefits_of_drinking_tea_with_milk/article.htm : https://teaindia.com/blogs/blog/what-is-assam-tea

Frequently Asked Questions

The research on this is inconclusive. Some small studies suggest milk protein (casein) might bind to tea's antioxidants, while others show no effect. Many variables, including tea type and brewing time, can influence the outcome, and personal enjoyment is a key factor.

To prevent curdling, especially with acidic teas like Earl Grey, warm the milk gently before adding it. You should also pour the milk into the cup first before adding the brewed tea, or ensure you're using fresh milk.

For a classic, rich chai latte, full-fat dairy milk is a traditional choice. For a creamy dairy-free option, many people prefer oat milk due to its naturally sweet flavor and excellent frothing ability.

Yes, but it is less common. For green tea, especially fine powders like matcha, adding milk creates a creamy latte. With milder green teas, it is best to use a smaller amount of milk to avoid overpowering the delicate flavors.

Herbal teas like rooibos and chamomile pair well with milk because they have naturally sweet and earthy notes. However, you should avoid adding milk to more acidic herbal or fruit teas, as it can cause curdling.

Avoid adding milk to delicate, light-flavored teas like white tea, subtle green teas (e.g., sencha), and highly acidic fruit teas. Their flavors are easily masked by milk, or the acidity can cause curdling.

The debate is largely a matter of personal preference and historical tradition. One theory suggests adding milk first prevents fine porcelain cups from cracking under the heat, but with modern mugs, there is no scientific difference in flavor. The most important factors are brewing a strong enough tea and ensuring the milk is at a suitable temperature.