Question

milk tea rejects heat faster than liquor tea​

Answer 1

Answer:

Pouring the milk in early on will leave the tea warmer than keeping it hot, then later pouring the milk in.

Your assumptions (in the final paragraph) would be correct for most kinds of conductive heat transfer, but the dominant cooling process for an uncovered cup of tea will be evaporation. The details of the rate of evaporation will depend on how tricky things like air circulation, but the cooling power typically increases faster than linearly with the temperature. That faster-than-linear dependence means you'll win big by adding the milk while the tea's hot (dmckee's point notwithstanding

Answer 2

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The reason is that milk contain carbohydrates, proteins, fats and minerals is large quantity than tea contains

It has much more capacity to absorb heat than tea

Thank you! ❤