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Milk tea is the staple morning drink in almost every Indian household, but many of us enjoy several cups of it throughout the day to stay active or occasionally satisfy our sweet cravings. The new ICMR guidelines warn against excessive consumption of tea and coffee with milk, saying that tannins in caffeinated beverages can hinder the absorption of iron in our body. Apart from the frequency of drinking tea, nutritionists also warn against the dangers of over-boiling milk tea as it can reduce nutrients, cause acidity and produce carcinogens. (Also read: ICMR asked to avoid tea with milk; suggested when tea and coffee should be drunk; expressed concern over excessive consumption in the new guideline)
“Tea is one of the most popular beverages consumed worldwide and is becoming more popular due to its medicinal benefits and socio-cultural association. The major components responsible for the health benefits in tea are catechins, theaflavins, tannins and flavonoids “The effect of adding milk on the antioxidant properties of tea depends on various factors such as the type of tea, the amount of milk, and the method of preparation,” says nutritionist Priya Palan.
“When milk tea is heated beyond the optimum temperature, a number of undesirable consequences can occur, affecting both the flavor profile and nutritional composition of the beverage. The delicate balance of flavor in milk tea can easily be disrupted by over-boiling. May be disrupted as the compounds can release bitterness from the tea leaves, affecting the natural sweetness and aroma of the beverage; additionally, the milk may develop a bitter taste, further reducing the quality of the brew. What was intended to be a pleasurable indulgence can turn into a disappointing mix of harsh, tasteless flavours,” says Suhani Seth Agarwal, HOD, Dietetics, Yatharth Super Specialty Hospitals.
correct time to boil tea
“According to the available research data you can get more polyphenols if you let the leaves soak longer, although it also turns out that most of the extraction occurs in the first 5 minutes. Keeping them for too long will spoil the taste of the drink.” Properties may be oxidized. Adding milk to tea does not significantly alter the antioxidant availability, although more research data is needed. A normal cup of tea does have significant health benefits. There is no added benefit, but your tea may taste bitter,” Palan says.
“There are no standards regarding milk tea production and the quality of the product may vary according to variations in manufacturing and processing conditions. The combination of polyphenols in the tea infusion and milk proteins will affect the taste and quality of the milk tea. If the tea As the leaves are steeped for a sufficient amount of time, the high temperature can release the tannin compounds that are responsible for the tea’s bitter taste. The temperature helps extract the compounds from the tea leaves during freezing or low-temperature water,” she adds.
Side effects of over boiling milk tea
G Sushma Clinical Dietitian Care Hospital Banjar Hills Hyderabad says boiling milk tea can cause several changes that can affect its taste and potentially its health benefits.
1. Loss of nutrientsBoiling for too long can destroy some of the nutrients in milk like Vitamin B12 and C.
2. Taste Modification: Overboiling the milk may result in the development of a burnt taste, which may be undesirable.
3. Harmful Compounds: High temperatures can provoke the Maillard reaction, where lactose (milk sugar) reacts with the proteins in milk, forming a potentially dangerous compound if consumed in large quantities over time.
4. Changes in Tea Mixture: Steeping tea for too long can break down beneficial compounds like catechins and polyphenols, depleting the tea’s antioxidant parcel.
5. Inherent Carcinogen: Overheating can produce acrylamide-like composites, especially if carbohydrates are present. Acrylamide is an inherent carcinogen, but simple over-boiling of milk tea is suspected to produce significant amounts.
Aggarwal listed other side effects of over-boiling tea:
6. Digestive problems: Overboiling can denature the proteins in milk, changing their structure and potentially making them more difficult to digest.
7. Acidity and pH Changes: Overboiling can change the pH of milk tea, making it more acidic. This may increase symptoms like heartburn or stomach problems.
In general, it is not dangerous to over-boil milk tea occasionally, but doing so consistently can reduce its nutritional benefits and potentially introduce undesirable compounds. To avoid these problems, it is suggested to avoid boiling milk tea for a long time.
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