![]() ![]() Prevention of tea-induced extrinsic tooth stain. Lee, R.J., Bayne, A., Tiango, M., Garen, G., & Chow, A.K. Effects of infusion time and addition of milk on content and absorption of polyphenols from black tea.ħ. Kyle, J.A., Morrice, P.C., McNeill, G., & Duthie, G.G. Effect of milk and brewing method on black tea catechin bioaccessibility. Van der Burg-Koorevaar, M.C., Miret, S., & Duchateau, G.S. Addition of Milk Prevents Vascular Protective Effects of Tea. Lorenz, M., Jochmann, N., Von Krosigk, A., Martus, P., Baumann, G., Strangl, K., & Stangl, V. Independent and joint effects of tea and milk consumption on oral cancer among non-smokers and non-drinkers: a case-control study in China. Food and Cooking: the science and lore of the kitchen. Flavorings from plants: herbs and spices, Tea and Coffee. What is your preference? Let us know in the comment section below.įrom two adventurers turned into tea lovers,ġ. ![]() Releasing tannins can be regulated to some degree by paying attention to water temperature in the brewing process. If you still want to drink your tea plain to get the full flavour profile but are worried about your teeth becoming stained, try drinking tea with a straw, reducing steeping time, or drinking water after your cup of tea to reduce tannins left in your mouth. Casein, which makes up 80% of the protein content in milk, is the component that binds to tannin and reduces staining to a similar order of magnitude that can be obtained by vital bleaching treatment (7,8). The role of milk in preventing tooth stainingĪccording to research, milk significantly reduces tea’s ability to stain teeth, especially in the L* and a* dimensions of the colour sphere. It’s also good to know that the more tea leafs is processed or oxidized, the higher the staining properties are. ![]() The natural porosity of tooth enamel is the perfect environment for chromagen, making them prime teeth-stainers. Tea contains tannins, a chromogen that is largely responsible for the distinct flavour and dark color of tea which makes it responsible for the unpleasant brown discoloration of your teeth. Should we make an effort to drink all tea plain? Some might not think so. Because of their mild taste and floral characteristic, lighter teas such as Darjeeling can easily be overwhelmed by additives, including milk. Generally, the lighter the tea, the less likely it is that milk will be needed. Given that tea and milk are both independently linked to a lower risk of oral cancer, it seems that combining the two should be beneficial (2). Compounds such as tannins, which are responsible for the dry coating feeling in your mouth, bind to milk proteins and become unavailable to your taste buds resulting in a much smoother mouthfeel, with much less astringency (1). This is explained by the fact that milk reacts on a molecular level with phenolic compounds that are diffused from the tea leaves. Stronger teas from Assam or Ceylon are delectable (so good) with milk! It gives the infusion a more rounded and creamier finish. But are those effects the same when you add milk to your brew? How does milk affect tea? Tea contains many active ingredients that can benefit our heath. Whether a matter of taste or of culture, everyone has their own rituals, so we checked into the effects of milk on tea. Although single estate teas are best enjoyed on their own, tea lovers from around the world often add dairy products to their daily cup. ![]()
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