Having tea with milk or cream in it is not quite as popular in the US as it is abroad, but the practice is far from uncommon. Milk mellows the flavor of black teas and rounds them into a mild, satisfying drink. It seems that the addition of milk might also reduce the effects of some of the flavonoids in tea, so that those who take tea with milk are not getting all the "protective effects against heart disease" that they would be getting if they took their tea black.
This conclusion was published in the European Heart Journal just this month. The study looked at the ability of women's arteries to relax and expand after drinking tea, either with or without milk. The otherwise healthy participants showed a significant improvement in their blood flow after drinking plain tea, while the tea with 10% skim milk showed no benefits. Similar experiments were conducted on rats with the same results.
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