What the post is saying is that after you make a brew, you add milk, to bind and precipitate the tannins which can be filtered away and make the brew better-tasting . I havent read or done with milk, can't vouch for that but i've done it with egg whites and it works.
You still have to brew it though.
Also, maybe some of the potential medicinal benefits (antioxidant, antiparasitic, etc) can come from tannins, so removing it also diminishes those.. It's all a trade-off.