Tea is one of the most popular drinks in the world, famous for its high antioxidant content. These compounds help neutralize free radicals, thereby reducing cell damage and supporting the prevention of many chronic diseases. However, the habit of adding milk to tea, especially black tea, can change the nutritional value of this drink.
Milk affects antioxidants mainly due to casein protein. When added to tea, casein will bind to polyphenols, a group of beneficial compounds that reduce antioxidant activity and make the body absorb less.
Many studies show that the amount of antioxidants can be reduced by about 11% to 75% after adding milk. However, this does not mean that tea no longer has nutritional value. Tea still provides a significant amount of compounds that are beneficial to the body.
The type of milk and how it is brewed also make a difference
Not every type of milk affects the antioxidants in tea equally. Deodorized milk usually reduces it more than whole milk or low-fat milk. The reason is that the protein component in deodorized milk is more likely to interact with antioxidant compounds in tea.
For vegetable milk, the level of impact is usually lower. Types such as almond, oat or coconut milk have low protein content, so they reduce polyphenols less. Soy milk contains more protein than other vegetable milk, so it still reduces antioxidants, but overall it is still lower than cow's milk.
In addition to milk, the way tea is brewed also directly affects the content of antioxidants. Making tea longer helps release more beneficial compounds. Besides, each type of tea also has differences. Green tea contains more antioxidants than black tea. Matcha has even higher content because it uses all finely ground tea leaves, so more compounds are retained.
Should you add milk when drinking tea?
If the goal is to maximize the amount of antioxidants absorbed, drinking pure tea is a more suitable choice. When no milk is added, the beneficial compounds in tea are preserved and the body absorbs them better.
However, the taste factor also needs to be considered. Adding milk can make tea easier to drink, especially for people who are not used to the bitter or astringent taste.
In the event that adding milk makes you drink tea more often, the total amount of antioxidants you put into your body can still be higher than drinking less pure tea.
Therefore, you should choose a drinking method that is suitable for your habits and nutritional needs, instead of completely removing milk from your tea schedule.
