Skim milk vs. cream in black tea?

I think it depends on personal taste. Adding cream & sugar is good but we prefer black with splenda . You should make it the way you and your hubby enjoy it.

The one thing I have found over the years and I am a career tea drinker is that cream tends to mellow and sometime cloud the taste of the tea, homo or 3% milk is what the British use, cream is better from coffee in my terms.

We have chain of donut shops in Canada, named Tim Horton's, named for a famous hockey player of 1960's, well they use 18% ceam in the brew, I am not a fan of there products but the coffee is palatable. Cream tends to soften the harsh edge of brewed coffee.

Coffee tends to have more complex flavours, were teas is a drink to savour and enjoy, coffee is something you drink to stay awake, I prefer tea, and drink an English brand in Canada called PG Tips, it is as good as our Red Rose, but much less expensive.

As afr as a way to brew a perfect pot of tea, it is up to you basically, the strength, one word of caution do not boil the water, or if you do, let ti sit for 30 seconds, as you will in terms "bruise the tea leaves", and the chioce of bags or loose tea is a nother choice, just remember that loose tea is stronger and tends to be hard to predict than a tea bag.

Strange question. Why do eat apple pie but not grapefruit pie? Just one of those things.

The British way to prepare tea is in a teapot, bung in a couple of teabags, let it brew for a few minutes. Pour it into a cup, pour in a little milk and drink it.

As a country, we British all sit down in unison for high tea and cucumber sandwiches at 4pm, then sing the national anthem, then return to work after tipping our bowler hats at each other and saying ' Cheerio'.

Skimmed milk is the best for tea and coffee. Cream works in coffee, but not in tea.

depends if its bags or loose.you let both steep in the pot but if you squeeze the bags the tea gets bitter and also lets small particles out of the bags. loose is better because you cant mess that up.the tannic acid in coffee helps break down cream and makes the taste smoother.

it does flavor slightly extra diluted than one million%, despite the fact that it is greater in protein besides as decrease in energy & fat unfastened. Kudos on making the swap!! :) in case you flavor skim & cant particularly alter, attempt beginning with one million/2 a tumbler of one million% & one million/2 a tumbler of skim... alter the ratio slightly each and every time till you're eating a hundred% skim! that's what my dad did cuz he didnt like switching from 2% to skim. Now we've been eating skim for thus long that we don't even flavor the version! :o)

Cream is superior in anything. (Smile) That’s why it’s good in tea. So you should stick to what taste good to you. And enjoy your life. A little cream in a cup of tea won’t hurt.

defiantly cream in tea.

skim milk