Whether to add milk or lemon to black tea depends primarily on what you wish to preserve. Milk yields a rounder liquor, whilst lemon introduces acidity and aroma; if the loose leaf itself carries subtle floral or smoky notes, additions may mask them. Neither way of serving requires an initial debate over which is more 'authentic'.
The simplest trial is to divide the same pot of tea into three cups: one neat as a baseline, one with a small dash of milk, and one with lemon or another acidic note. Compare the aroma, astringency, sweetness, and finish once they reach a similar temperature. Lapsang Souchong and Dianhong have distinct flavour profiles, so the pairing results of one tea cannot be applied across all Chinese black teas.
When testing drinks for a café, clearly record the type of milk, ice melt, and syrup quantities. If naming a drink on a menu, verify the tea variety, additions, and allergen labelling actually used. For home tastings, work with small quantities to identify preferred ratios before settling on pack sizes.
Jiang Rong Hao black tea product pages can be used to check tea names, specifications, and brewing guidance; whether a tea suits your recipe should be tested using samples under actual service conditions.
When writing menu copy, list additions like milk and citrus separately; tasting notes for neat tea and blended drink recipes represent two distinct types of product information.
If purchasing in bulk, establish the respective volumes needed for neat serving and blended drinks first, rather than using a milk-based recipe to estimate overall black tea consumption.