Why it works: Tea and milk work together. They rank in the top 11% of all ingredient pairs, and cooks put them together in 738 recipes. Both carry 4-heptenal, which smells creamy, biscuit. The science ↓
Kilk Tea
Ingredients
Directions
Prepare
Warm a small china teapot thoroughly.
Steep
Add 2 teaspoons of tea and just cover with boiling water.
Let it steep for three minutes.
Finish and serve
Fill the teapot with boiling milk and let it stand for one minute.
Pour off and serve.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
The flavor team
The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.
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Tea + milktop 11% of all pairsSmell alikemoderateCooked together738 recipes
Shared aroma: 4-heptenal (creamy, biscuit).
Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs
What each ingredient does
- Tea
- Provides the main flavour and colour of the drink.
- Boiling water
- Extracts flavour from the tea leaves during steeping.
- Milk
- Adds creaminess and softens the tea's bitterness.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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