The research was conducted by an Indian scientist, Devajit Bortharkar from
the Tea Research Association in Assam. He has found that the fat-fighting
ability of compounds like theaflavins and thearubigins is canceled out by the
proteins present in cow's milk. The antioxidants present in the tea form
complexes with the milk protein which helps them to precipitate.
Therefore it is advisable to drink tea without adding milk. Scientists are
carrying out further research for making the antioxidants less susceptible to
being neutralized by milk.