In the present study, tea leaves were added to the pasteurised milk immediately after ebullition in order to let the tea infuse into the milk and thus release its active components to protect the final product against pathogenic bacteria. Nevertheless, a hygienic level of the final product was tested in this work. The colony counts were in conformity with food regulations and remained so throughout all experiments. Yeasts, sulphite reducing clostridia and Salmonella spp. were not detected during the storage period. These results are in concordance with the literature emphasising the antimicrobial activities of tea against many pathogenic bacteria