Some of us have simple needs when it comes to tea. A mug and some hot water pretty much do the trick.

But that's not the case for most of the tea drinkers in the world. From tea shoppes in London to chai stalls in Bombay, the majority of the world adds milk to zillions of cups of Earl Gray and Darjeeling and Lipton.

In fact, I know several life-long tea drinkers -- serious tea people with serious ideas on what constitutes a decent cuppa -- who scoff at the idea of naked, un-doctored black tea.

So, I have to wonder how they'll react to the news that milk cancels out many of the health benefits associated with tea, such as reducing the risks of heart attack and stroke.

According to a new German study, milk blocks tea's ability to improve blood flow and relaxation of the arteries, both of which promote cardiovascular health.

They discovered that some milk proteins decrease the amount of catechins, the compounds that increase its protection against heart disease.

Despite these findings, however, my guess is that few people will try to change their tea-drinking ways.

My reasoning goes like this: Every serious tea drinker I know seems to have turned the boiling, brewing, steeping, swirling, and sipping process into their own personal zen ritual.

I'd bet all the tea in Chi... er, I'm pretty sure that each one of them would insist that this quiet, daily ritual -- which revolves around making their morning tea exactly as they've done for years and years --- has (mental) health benefits of its own.