Do We Really Need Tea for Plant-Based Milks?

Black Tea is a very Australian tradition, albeit inherited by our British parents, it continues to play a large part in our drinking preference. We do tend to divide ourselves into coffee or tea people, but regardless of this, we know that Aussies enjoy an average of 9.5¹ cups of tea per week. That is a whole lot of tea, which is traditionally designed and prepared to pair with dairy milk. But with the rise of plant-based milk alternatives, there have been cases of tea splitting, or just not quite blending right with the new milk of choice.  A tea drinkers mecca is the perfect blend, where the richness of the tea is perfectly complemented with the creaminess of the milk. This is much like the coffee world when you want your milk, whatever it may be, to blend perfectly with your coffee. But at the beginning of the plant milk explosion, the coffee drinkers & baristas encountered a similar problem.

Remember when soy milk first hit the market for baristas, and you couldn’t find a coffee that wouldn’t split. The same happened with Almond Milk, Cashew milk until they re-designed the milk to blend perfectly for your cup of coffee.

Lipton tea wanted to take the emphasis away from the milk and place the emphasis on creating the perfect tea leaf that when brewed it compliments plant-based milks. There is an abundance of tea leaves on the market, ranging in quality and price and all performing at different levels.

But did you know that most tea comes from the same plant?  True tea comes from the Camellia Sinensis, which is generally the source for all your favourite teas. From black, green, oolong and pu-erh tea. It is the age of the leaf, area of the plant and the process that follows the picking of the leaves which characterises the different types of tea.

For example, the black tea that Lipton drinkers enjoy is picked, then dried for up to 24 hours, rolled, dried again then left to rest and oxidize. They then apply 1832° of heat to get them ready. Their Green tea involves the younger leaves and less oxidation to ensure the tea is lighter and more delicate than the traditional black teas.

Pu-erh Tea, originating from China, is a fermented type of tea that was traditionally used as medicine.

The Dairy-Free Tea that Lipton has developed is crafted using high quality, Rainforest Alliance Certified Kenyan and Rwandan tea leaves to deliver a rich, natural taste, specific to dairy-free milk.

There seems to be a perfect blend of tea for everything, from the blends for sleep, to ones specific for detoxing, and now there is one just for plant-based milks.

You can get your hands on Lipton Dairy Free at Woolworths, Independents and IGA’s nationally.

 

 

¹Roy Morgan: http://www.roymorgan.com/findings/6937-tea-party-australians-love-a-cuppa-201608290942

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