In addition to @euansmith’s horror at adding milk while the leaves are still steeping, I’d like to give the OP a small lesson in chemistry regarding adding lemon to a hot drink that already has milk in it.
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Maybe they only use skim milk? With the rest of it, I wouldn’t be surprised.
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I think there’s still a curdling effect with skim milk, right?
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… and some wasabi?
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Oh maybe! I thought curdling didn’t happen with skim milk, but I don’t know the chemistry behind it, nor have I actually tried it myself. Sign me up for your chemistry lesson, please!
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Stern talking to? They should be tried at the Hague for that.
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I have that in common with @euansmith .
Our family is steeped in tales of tea.
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Do you know what you should put into your beverages? Whatever the hell you want if you think it makes it taste good.
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Alternate hot take: Ye olde Britain once again holding back progress with bad taste. 
The salt thing is true, applies to coffee as well
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So, I’m wrong to be using Frank’s Red Hot Sauce?
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Oh, bloody hell.
You know what you’ve done wrong.
Go sit in the corner and think it over, you monster.
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“Do what thou wilt shall be the whole of the pour.” - Man with Tea Cosy on Head.
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there’s a reason the wiccans added “an ye harm none”, i just didn’t realize the reason was tea.
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Lot of parts of China traditionally drink milk tea with salt, and would rarely have it any other way. I wouldn’t say that this is the official stance on the source country for tea, since it is particularly northern regions that do this, not the more sophisticated southern heavy-tea-consuming and growing regions.
But still. For brits to be annoyed or playing annoyed about this shows some lack of awareness for their heritage drink.
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Butter?
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… and then adding ice, fake lemon and sugar. (dig over)
She may have a point when speaking of salt. Water varies in its mineral make up. My example is with coffee though. Peets tastes very different in San Francisco than when I make it at home in Vancouver. Maybe egg shells in brewing water could improve tea. Mineralizing water in ale brewing is called “Burtonizing” or “Burton Salts”.
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I think only if it’s unsalted?
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