The Type Of Tea That Takes On Dairy Creamer The Best

Whether you want to embrace afternoon tea as part of your routine or simply need a break from coffee's caffeine and tummy aches, knowing your types of tea is key to a better, richer sip. While some teas practically beg for a splash of something creamy, others lose their character the moment it hits the cup. Acids and tannins in certain teas can also cause dairy to curdle.

But you don't need to research tannic structures just yet. Instead, we asked Jee Choe, coffee and tea sommelier and creator of the Oh, How Civilized Instagram and blog, to tell us which teas can stand up to the creaminess of dairy. "Strong black teas are best with a dairy creamer since the robust and bold flavors from the tea will still come through," she advises. "The creamer in a black tea will smooth out bitterness or harshness." No matter if you're a fan of oat milk, half-and-half, or even heavy cream, you'll need a tea strong enough to keep its identity, which is why a full-bodied black tea is your best friend. 

In fact, dairy can actually make your black teas even better. Choe agrees, stating, "Dairy creamer perfectly complements black tea. Astringent and robust black tea gets mellowed out with a dairy creamer, making the drink creamy and with better mouthfeel."

The teas that play well with dairy creamer are full-bodied, tannic, and bold, which is why these are the varieties Jee Choe favors: "Black teas like Assam, English Breakfast, and even flavored black teas, like chai, go so well with dairy creamer." Though we think of tannins only happening in wine, the bitter compound is also a key component in black teas. They're responsible for that dry, puckering sensation you feel on your tongue after sipping a strong cup, which is why rich, fatty dairy is a delicious counterbalance. 

Assam, a black tea from India, is bold, malty, and strong. Then there's Ceylon from Sri Lanka, which is flavorful, bright, and citrusy and commonly used in iced tea. You might be most familiar with English and Irish breakfast tea blends, which actually both combine strong teas such as Assam and Ceylon for a full-bodied cup.

If you're a fan of green, white, and elegant oolongs, it's best you drink those plain. Choe confirms, "I would avoid adding dairy creamer to any lightly flavored or delicate teas, like green tea (not counting matcha) or white tea. You'll lose the subtle flavor of the tea once dairy creamer is added." All you end up tasting is, in fact, the creamer. Those teas lack the tannins and body needed to balance that added fat, while dairy tends to mute their floral top notes. If you start your morning with tea, knowing if you should add creamer is key to the perfect cuppa.