tea making tips. Tips for correct milk-water ratio and salt for perfect tea

First of all, it is very important to keep the right ratio of milk and water while making tea. Generally the ratio of 60% milk and 40% water is considered best. If you add too much milk, the tea becomes thick and curdles quickly. Especially if the milk is very cold and the water is boiling, the difference in temperature can cause the milk to curdle. Therefore always use lukewarm milk or boil water and milk together. Now let’s talk about the one thing that causes tea to burst, that is ginger. While making tea, add ginger before milk and let it cook well. Never add ginger immediately after adding milk, otherwise a good amount of tea may get ruined.

How does tea stop you from producing gas?
A little pinch of salt in tea makes it taste good and also does not produce gas. Yes, if you add a pinch of salt to the tea after it is completely cooked, it will not produce gas. Salt balances the pH level of milk and also reduces the bitterness of tea. Many old home remedies also recommend making tea by adding salt, especially for those people who have problems with acidity or flatulence. Apart from this, if you are troubled by the problem of gas, then definitely use ginger and cardamom. Ginger brings anti-inflammatory properties to tea and keeps the stomach calm. Cardamom not only enhances the fragrance but also helps in digestion.

Another important thing, never boil tea for too long. Boiling for a long time releases tannins, which cause gas and acidity in the stomach. Just boiling for 2–3 minutes is enough and if you add sugar, add it at the end so that both the consistency and taste of the milk is maintained. If you use plant-based milk (like soy or almond milk) instead of dairy milk, keep in mind that this milk curdles quickly when heated too much. For this, first add tea leaves and spices in water and boil it, then add milk at the end.