i dont have a lot of experience with tea and their relationship with milk products. so i was making a panna cotta, steeping the milk/sugar/ tea bags. the next thing i know, the milk had curdled. im assuming that its the citric acid in the tea that is causing this, but how do i prevent it? ive done things with milk and earl grey, but maybe its this specific Passion Tazo Tea that is doing this. errrggh, its pretty frustrating!