The Tea Journal

Good questions make a better cup.

Clear, carefully sourced answers about brewing, Indian tea and the questions people ask every day.

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A useful answer for today.

Brewing

A dependable milk tea comes from measuring the tea, controlling extraction and adding milk without boiling the cup for too long.

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Start with about two grams per cup, then adjust for cup size, leaf grade, milk and the strength you enjoy.

Brewing

Tea usually becomes unpleasantly bitter when too much material is extracted through excess leaf, time or heat.

Brewing

Keep tea airtight, cool, dry, dark and away from strong aromas; reseal the pack immediately after each use.

Brewing

Kerala-style strong chaya needs a brisk CTC base, controlled water extraction and enough milk for body without hiding the tea.

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CTC usually gives milk tea faster colour, strength and body; larger leaf tea is often chosen when aroma and a lighter liquor matter more.

Understanding tea

Look for a tea that keeps its aroma and clean finish after milk—not simply the darkest liquor or the finest dust.

Understanding tea

Assam is commonly full and malty, Darjeeling prized for distinctive aromatic character, and Nilgiri known for fragrance and brisk brightness.

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A typical brewed coffee usually contains more caffeine than a typical tea, but serving size, leaf quantity and brewing can change the comparison.

Tea & wellbeing

For many adults, moderate milk tea can fit a balanced diet; sugar, portion size, caffeine sensitivity and meal timing matter.