Overboiling tea makes it bitter and blocks iron absorption

Over-boiling tea releases tannins, making chai bitter and blocking iron absorption.

Boiling milk in tea for 10 minutes destroys vitamin C, B12, and calcium.

Over-boiling increases tea's pH, causing acidity, bloating, and indigestion.

The correct method: boil water, add tea powder, switch off flame, cover and steep for 3-4 minutes, then add sugar and pre-heated milk.

Don't boil tea for more than 4-5 minutes to preserve flavor and nutrients.