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For centuries, many varieties of tea were brewed in milk, both in India, where tea was first used as a beverage, and then in China. Sometimes this cream-tea was brewed with added ingredients like cinnamon or even black pepper. The resulting cup often had a serious bite to it.
In recent times, however, as tea was usurped by colonization, the tea makers switched to brewing in a less expensive and more stable base -- using milk only as an afterthought.
The Republic of Tea currently has 5 blends specifically for brewing cream tea (or "Chai" as they call it.) Their black tea chai comes in both regular and decaf; their green chai has a very low caffiene count; red chai (made from rooibos and other ingredients) is naturally caffiene free, and Mate Latte uses a South American mate (pronounced maa-tey) which has a far greater caffiene count than any black tea.
There is no real "trick" to brewing cream tea or chai -- heat your milk until it just begins to boil, then pour it over your tea bag or infuser. Swirl the milk around the leaves or dunk you tea bag several times, then cover the cup/pot and allow to steep for several minutes until the tea is cool enough to drink (5 minutes) and then stir in sugar/honey/sweetner if desired while the tea bag/infuser is still in the cup.
Enjoyed warm, this brewing method either offers a bolt of caffiene via the black tea chai or the Mate Latte, or,in the case of red tea or decaf, a most relaxing cup -- made even more relaxing by the effects of warm milk!
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