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hey tea nerds: is there any practical difference in results between brewing tea directly in milk vs brewing it in water and adding milk later
@zebratron2084 i didnt even think about fat vs water-soluble flavor compounds
@typhlosion @KinkyKobolds Let me try this again - my client is the very pinnacle of the kruft of software design.
There is a difference (though it's a long time since I looked into it) and it's something to do with the lipids in the milk binding to what's coming out of the tea leaves.
Some drinks actively use that different to produce a different flavour profile, and it can be very good when mixed with spices.
@typhlosion My impression is that it's a "not better, just different" thing. Brewing tea in milk vs water will affect the flavor, but not necessarily in a bad way. It'll just bring out a different balance of fat- versus water-soluble flavor compounds! You also will not be able to get quite as much flavor out of robust teas that benefit from hotter water, since boiling milk will scald. Use a little more or a little stronger tea and it should work out pretty well!