Know the Side effects of overboiling milk tea

Is overboiling milk tea harmful for health? Know possible side effects

For Indians, milk tea in the morning is a part of their daily routine but the tea love is so prevalent in the majority of the households that more than 2 cups of the tea could be consumed per day by a family at the time of either doing their work or satisfy a sweet tooth. New ICMR guideline has alarmed regarding the censorship of the intake of milk and coffee teas which states that tannins in the teas with caffeine can restrict the iron absorption in our body. Other than the more than ordinary tea taking, nutritionist also cautions against the drawbacks of overboiling milk tea till it is reduced to a creamy colour. It may diminish good nutrients, cause acidity and may result in production of carcinogen.

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Tea is of the most loved beverages in the world and its use is growing because of its  social bonding. According to these studies, tea polyphenols contain catechins, theaflavins, tannins and flavonoids mainly. They are principal components responsible for health-promoting effects. However, addition of milk to the tea is not universal, and it’s variations depend on factors such as the type of tea, the amount of milk, the process of preparation of tea milk concoction, and perhaps some other personalized factors.

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The quality of the milk tea may decrease if the temperature is set beyond the optimal one reaching the stage where the taste profile can be changed and nutrition of the drink is also affected. Not only is milk tea become bitter due to overboiling the tea leaves but it also ruins the natural sweetness and aroma of the beverage. Furthermore, the milk can start to taste burnt, which also lowers the quality of the drink. As a result, what was planned to be a delicious indulgence can end up as a puzzling concoction with an unpleasant, unbearable taste.

Side effects of overboiling of Tea

1. Nutrient loss: Dragged boiling can damage certain nutrients in milk, such as vitamins B12 and C.

2. Flavor revision: Overboiling milk can cause a burnt flavor, which is undesirable.

3. Harmful composites: High temperatures can cause the Maillard reaction, in which lactose (milk sugar) interacts with milk proteins, potentially generating toxic composites if taken in sufficient quantities over time.

4. Changes in tea composites: Boiling tea for too long will degrade beneficial composites such as catechins and polyphenols, lowering the antioxidant content of the tea.

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