people who add milk to green tea are fuckin cavemen
I highly disagree! A lot of japanese green tea are very toasty and have nutty notes in them due to their pan firing instead of steaming to quell the fermentation process.
Longjing (postmodern colloquially called 'dragonwell) is a traditional and prized chinese green tea that has a walnutty taste because of this too! The hand flattened leaves are more delicate and have more surface area to it, so it often bitters quickly.
Milk can compliment the nutty and strong taste, and a tad bit of honey can really make the notes come alive as a dessert tea (though this is not traditional at all).
I would even as go as far to say putting milk in matcha can sometimes be absolutely delicious if you are creative enough - dash of cocoa powder, froth the milk, and you have a matcha latte. [the cocoa powder secures the bitterness and marries the nutty notes.]
Then again, as they say (read my friend and I):
There are two types of green tea drinkers. Matcha lovers and green tea lovers.
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we drink tea instead of water, so yeah. tea
Another turkush tea drinker!
@Berke, let us imbibe, together, this delicious method of liquid!