I’ve just gotten a chance to read that myself. The recipe is compelling and I’m going to put some jasmine pearls on my next teahong order. I think I will try your method, Betty, with some April Mist when I pick up some raw sugar this weekend. I may also try it with honey – I’ve got a fair quantity of the raw, creamed type sitting about.
I do have a few observations, though. This line: “My excuse for the indulgence of that creamy smoothness and original milk taste is that I have all the green tea catechins there in the cup to take care of the fat. I drink full cream milk regularly anyway.”
One needs not worry about milk fat. Dietary fat’s been a “loser” since the 50’s or so, but all those original studies were not based on very sound methods. Milk, especially raw milk, is good for you, and all of the really good stuff’s in the fat (vitamins in milk are fat soluble, and the minerals are bound up in the stuff as well).
Skim milk, on the other hand, used to be an industrial byproduct of creaming, and used to be a feed to fatten up hogs here in the U.S. – not so great.
Rice milk was something I enjoyed last year when I was trying out a new “health food kick”. I can’t speak for the Sinosphere part of the world, but in the U.S. be very careful with rice milk – we have had a sudden increase in the amount of arsenic found in it lately, likely caused by contaminated brown rice syrup, which is a basis for many rice milks.
So worry not! Milk does seem to have a thing on raising insulin levels, though, so if you’re taking it with sugar that might have an effect on how one absorbs the sugar into their cells.
Overall, good article. My above comments are not intended to be criticism so much as the forwarding of different research I’ve come across in about the last year.
M.
