Milk tea, a beloved beverage in many households, is cherished for its comforting warmth and rich flavor. However, recent guidelines from the Indian Council of Medical Research (ICMR) caution against excessive consumption of milk tea and coffee, citing concerns over the impact of tannins on iron absorption. Additionally, nutrition experts warn against the dangers of overboiling milk tea, highlighting potential side effects ranging from nutrient loss to the formation of harmful compounds.
According to Nutritionist Priya Palan, the health benefits of tea are primarily attributed to polyphenols such as catechins, theaflavins, tannins, and flavonoids. The addition of milk to tea can affect the antioxidant properties, but the extent of this impact varies depending on factors such as tea type, milk quantity, and preparation method.
Overboiling milk tea can lead to undesirable outcomes, as explained by Suhani Seth Agarwal, HOD of Dietetics at Yatharth Super Specialty Hospitals. Beyond disrupting the flavor profile, overboiling can result in bitter compounds from tea leaves, a burnt taste from milk, and an overall diminished quality of the beverage.
Palan emphasizes the importance of steeping tea leaves for an optimal duration to maximize polyphenol extraction while avoiding oxidation. However, prolonged boiling may oxidize the properties of the beverage, diminishing its health benefits and leading to a bitter taste.
G Sushma, Clinical Dietician at CARE Hospitals Banjar Hills Hyderabad, outlines several side effects of overboiling milk tea:
1. Nutrient loss: Prolonged boiling can degrade nutrients like vitamins B12 and C in milk.
2. Taste alteration: Overboiling may result in a burnt taste, detracting from the enjoyable experience of milk tea.
3. Formation of harmful compounds: High temperatures can induce reactions between milk sugar and proteins, potentially forming harmful compounds over time.
4. Changes in tea compounds: Excessive boiling can break down beneficial compounds like catechins and polyphenols, reducing the antioxidant properties of tea.
5. Potential carcinogens: Overheating can lead to the formation of compounds like acrylamide, though typical overboiling of milk tea is unlikely to produce significant quantities.
Agarwal adds further side effects of overboiling tea, including digestive discomfort and alterations in acidity levels, which can exacerbate symptoms such as heartburn.
While occasional overboiling may not pose immediate risks, consistent practice may compromise the nutritive benefits and introduce undesirable compounds. To mitigate these concerns, it is advisable to avoid prolonged boiling of milk tea and prioritize moderation in consumption.
