Is there some chemical property of tea that makes it taste bad if you brew it an let it sit, and then re-heat it later when you want to mix milk in it for masala tea?
I find myself hating the tea making part of desi hostessing at large gatherings. I wanted to brew the black part of the tea, just the pure tea and water first. Then leave it in the brewing pot (this is a large stock pot) and later re-heat it. I will add cardamom with the tea when it boils. Then later in the evening I am actually adding sweetened condensed milk, not regular milk and sugar, as I usually do for party tea. So, those are the specific details.
The tea is very strong and I fear it will have corrosive properties. Will this eat the non-stick enamel off of my pot? Should I do this in a stainless steel pot or will the tea react with the metal? Should I pour the boiled tea into a glass bowl to prevent a reaction from it sitting in the nonstick pot for too long, then just pour it back in the pot to re-heat?
Does tea start to taste weird when it sits around, like coffee? Iced tea sits around, so it shouldn't be bad, right?