Clotting of cream in tea

Why does cream tend to clot more in tea than in coffee?

Thanks,

Leif

"Leif Thorvaldson" <Leif@mashell.com> wrote in message
news:101s2hbt1v2trc2@corp..com...
> Why does cream tend to clot more in tea than in coffee?
>
> Thanks,
>
> Leif
>

No- since you should avoid putting cream in tea.
Cream is too heavy for tea, and spoils the taste. Try regular milk. The
taste will be much better.
>

Ho, ho! Not referring to prothrombin time, thanks anyway!

"Michael Plant" <mplant@pipeline.com> wrote in message
news:BC43B4C5.1931D%mplant@pipeline.com...
> Leif Thorvaldson101s2hbt1v2trc2@corp..com2/2/04
> 03:28Leif@mashell.com
>
> > Why does cream tend to clot more in tea than in coffee?
> >
> > Thanks,
> >
> > Leif
> >
> >
>
> Clotting factor? Just another wonderful health benefit accruing to us tea
> drinkers.
>
> Michael
>