Best Teas for Lattes

Not every tea survives milk. Some disappear. Some get weird. The teas on this page don't have that problem — they were built for it.

Chai Lattes

This is the obvious one. Chai was always meant to be brewed with milk — in India, you simmer the tea and spices directly in a pot of milk and water. You don't need to go that far with loose leaf, but the principle holds: brew it strong, add milk, and the spices light up. Every chai on our shelf works as a latte. That's not a bonus feature, it's the design.

London Fog

Earl Grey + steamed milk + a touch of vanilla. That's a London Fog, and it's one of the best drinks most people have never tried. The bergamot in Earl Grey does something magical with milk — it goes from citrusy to creamy, almost like a dreamcicle. Use a good Earl Grey (ours has real bergamot oil, not flavoring) and don't skip the vanilla.

Bold Blacks

English Breakfast, Irish Breakfast, Assam — the malty, muscular black teas that the British have been putting milk in for centuries. They knew what they were doing. These teas have enough tannin and body to push through milk without losing their identity.

The Rule

Brew double strength. If you normally use one teaspoon per cup, use two. If you normally steep four minutes, go five or six. The milk is going to cut everything in half, so give it something to work with. Delicate white teas and light greens? Save those for drinking straight. These are the ones that show up to work.