MILK
Many argue against the use of milk. It can mask or even ruin the taste of some teas. It is best to not use milk with whites, greens, or oolong teas. Most Chinese teas also do not work well with milk. Teas that may be considered appropriate for using milk are Indian teas, Ceylons, Yunnan, 1st flush Darjeeling, scented teas, and some lighter black teas. (Pettigrew) The Brits are very fond of adding milk to their tea so most teas sold there are best taken as such.

It is believed that Madame de Sevigne (1626 - 1696) introduced the tradition of tea with milk to Europe. (Martin) It likely became a common convention in England because green tea was so popular. A small amount of milk was used so the milk protein, casein, could bind with some of the tea's polyphenols to reduce the astringency of the brew.

Among milk users, there is a great debate as to WHEN to add the milk. "Milk-firsters" argue that the hot tea added to the milk scalds it slightly, giving a creamier quality. Conversely, they believe that the milk proteins are denatured when milk is poured into hot tea, creating an "off" flavor. Those who add milk AFTER the tea state that you are better able to control the quantity of milk used by adding it to the poured tea. In reality, the difference actually arose from socioeconomic class distinctions. The wealthy used very expensive porcelain that could sustain very high heat, thus tea could be added directly into the cups. Those of lesser means used earthenware pottery that would shatter with temperatures that were too hot so milk was added first to temper the tea, protecting the cups.


SUGAR
Sugar has been used pretty consistently in Britain and India. Russians would drink their tea holding a sugar cube between their teeth. The Chinese did not use sugar in their tea as they felt it dulled the tea's taste.

Sugar can be served in many forms. In the 1930s in New York, powdered sugar was often used. Some servers offer crystallized ginger or honey in place of sugar.

LEMON AND MINT
Lemon is occasionally used to brighten the flavor of teas. It is commonly used with Russian teas. Never use milk and lemon together as the acid from the lemon will curdle the milk.

Crushed peppermint or spearmint leaves can be brewed with your tea.


OTHER CONVENTIONS
In the early 1700s in the US, the Quakers drank tea with salt and butter. New Englanders preferred China green tea with saffron, iris root, or gardenia petals. (Stella) In the 1930s in New York, saffron and peach leaves were sometimes offered to tea drinkers. (Ukers)

In Russia and Hungary, strawberry or cherry jam/preserves are put in the tea cup or eaten from a dish between sips of tea. Russians tend to drink green and black tea from India and Sri Lanka without milk.

In Tibet, tea was taken with salt. Tibetan butter tea is a combination of brewed tea, yak butter, and salt. Elsewhere in the Himalayas goat's milk replaces the yak butter. The tea is green and salty and is often accompanied by tsamba, a flat cake of ground barley or corn with buckwheat. (Stella)  It was developed because Tibetan diets were so restricted by their geography and this tea provided some vegetation to their meat diet as well as calories. (Martin)

In the Tang Dynasty in China (618 - 906) compressed tea was shredded and added to boiling salted water and flavored with dates, peppermint, ginger, oranges, or onions. (Pratt) These were common as the tea was not yet processed (withered and oxidized) and was very, very bitter.  Processing began when canals were developed allowing transport so the tea was pressed to bricks or cakes and baked (which greatly improved flavor.) (Martin)

Afghanis tend to drink green or black tea with lots of sugar. (Stella)

Egypt is Africa's largest consumer of tea. They usually drink tea dust or fannings from India or Sri Lanka, strong and very sweet with no milk. Sometimes, in lieu of other cold drinks, they may offer a glass of tea with a glass of cold water, a bowl of sugar, and sometimes a glass of mint leaves. (Stella)

In Morocco, green tea became a welcome change to the consumption of the harshness of brewed mint leaves. (Stella)