Milk tea, or chai as we lovingly call it, is practically a national obsession in India. Whether it's the crack of dawn or a late-night pick-me-up, chai is always there to soothe our souls. But amidst all that comforting warmth, many of us battle an unexpected foe: acidity .
Turns out, the way we brew our chai can make all the difference between bliss and burn. So, before you swear off your favourite drink, read on to learn how to keep enjoying your cuppa without the acidity blues, straight from dieticians and nutritionists. Also Read: Tea: The Drink That Changed History - Here's Why It's More Than Just A Beverage Why Does Milk Tea Cause Acidity? The acidity from milk tea isn't just a myth-it's a real struggle for many chai enthusiasts.
According to dietician Trishala, there are three main culprits: 1. Overboiling Milk and Tea Together We've all done it-letting the tea simmer a bit too long to intensify the flavour . But here's the catch: overboiling milk with tea can break down proteins and lactose, triggering acidity for some.
Dietician Trishala suggests a simple fix: add milk after brewing your tea, once it's cooled a bit. This preserves the milk's goodness while keeping your tea smooth and soothing. 2.
Letting Tea Sit Too Long Time flies, but your tea shouldn't. Leaving your freshly brewed chai to languish for too long can amp up its acidity. To savour the freshness and dodge the burn, sip your tea within 10 minutes of brewing.
Your taste buds and stomach will thank you. 3.
