The casein in milk neutralizes the beneficial antioxidants.
I never put milk in it. I don’t drink black tea, either. Also, some areas drink it scalding hot, which causes health issues.
Exactly. And I recall that at least green prevents calcium absorption in milk.
I’ve read green should be brewed 160-180 F for 10 minutes to maximize extraction of EGCG and antibiotics. THAT’S scientific, not this worthless article.