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we've got mail.(letters)
TEA AND MILK?
Twice in your article on tea in the November issue it is recommended that tea be served with milk or cream. Jean Carper in her 1991 book, The Food Pharmacy, says that milk binds with the tannins and renders them ineffective. The beneficial elements of tea are the tannins. So is it a good idea to recommend milk or cream in tea?
Eloise Mitchell Flint, Mich.
Editor's Reply
With all due respect to Ms. Carper's book, research does not back that "interaction" idea. Cow milk's role in tea has mostly to do with the protein, casein. The casein proteins in milk form little sphere-shaped substances called sub-micelles.
The latest research has shown that when tea and milk are mixed, the tea polyphenols (including the tannins) wind up inside the casein sub-micelles. In this way, the tannin components are shielded from "interaction" with proteins in the mouth and, so, the cup of tea becomes much less bitter, and the fat part of the milk may act as a barrier, partially protecting our mouth lining from excess astringent tannins.
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