Milk tea holds a cherished place in the hearts of many Indian households, prized for its delightful taste and comforting allure. However, recent guidelines from the Indian Council of Medical Research (ICMR) urge caution against excessive consumption, highlighting concerns regarding the tannins present in caffeinated beverages like tea and coffee, which could impede iron absorption in the body.
In addition to moderating consumption, experts issue a warning regarding the perils of overboiling milk tea. Overboiling, they caution, can result in nutrient depletion, alterations in taste, and the formation of potentially harmful compounds.
Explaining further, a nutritionist emphasizes that the process of overboiling disrupts the delicate balance of flavors in milk tea, often leading to a bitter taste profile. Moreover, it can degrade essential nutrients and pave the way for the emergence of detrimental compounds.
Echoing this sentiment, a doctor points out that while steeping tea leaves for an extended period may enhance the polyphenol content, the majority of extracts are released within the first 5 minutes. Overboiling, therefore, does not confer additional benefits and may instead contribute to a bitter flavor profile.
Adding to the discourse, a clinical dietician underscores that prolonged boiling can result in taste alterations, nutrient loss, and potentially the formation of carcinogenic substances such as acrylamide.
While occasional instances of overboiling may not pose significant health risks, experts caution against consistent overheating of milk tea, as it can compromise its nutritional value and introduce undesirable compounds. As such, they advocate for mindful preparation practices to preserve the healthfulness and flavor integrity of this beloved beverage.
