Milk or water first? Scientists reveal how to make the perfect cuppa this International Tea Day – so do YOU agree with their method?
- Should you put milk in it before you make a cup of tea, or after?
- Scientists claim to have settled the debate, just in time for International Tea Day
It’s widely regarded as England’s national drink, but despite arriving on our shores in the 1650s, one question remains: should you put milk in it before making a cup of tea, or after?
Now scientists claim to have settled the debate, just in time for International Tea Day.
Professor Alan Mackie of the University of Leeds claims that pouring milk onto a tea bag before adding the boiling water is the way to get the best cup of tea.
His controversial claims are based on research that found that adding milk first helps prevent hard water – a problem that affects more than half of Britons.
Professor Alan Mackie from the University of Leeds says people living in hard water regions should consider using the ‘milk first’ method.
It’s widely regarded as England’s national drink, but despite arriving on our shores in the 1650s, one question remains: should you put milk in it before making a cup of tea, or after?
Research conducted in collaboration with INTU, a manufacturer of boiling water taps, has shown that hard water contains minerals that inhibit the formation of flavourings.
But proteins in the milk lower the mineral content of the water, says Professor Mackie, and add flavor to a brew, especially if the water is hard.
‘Flavor is generally produced by the various compounds in tea, particularly tannins,’ says Professor Mackie.
“The more minerals there are in water, the more difficult it is for these compounds to develop flavor — resulting in the bland cups you get in hard water areas.”
‘Making tea the traditional way – steeping a bag in hot water before taking it out and adding milk – causes the tannins to turn into solids before they can properly develop the flavour.
“But if the milk is added at the beginning of the steeping process, the proteins can bind to the tannins and other minerals in the water — keeping them from solidifying — which in turn gives you a much better taste.”
Hard water, such as that found in London, is rich in calcium and magnesium, while soft water is purer and free of these harmless pollutants.
Water is naturally soft when it falls as rain, but collects impurities as it flows through the rivers and purification centers.
Professor Alan Mackie (pictured) from the University of Leeds says people with hard water should consider using the milk first method
Water increases in hardness as its mineral content increases, with more than 350 parts per million considered “aggressively hard,” according to Aquacure. Anything below 100 ppm is considered soft, and water above 101 ppm is hard to varying degrees. In the photo, dark blue is parts of the UK where the water is hardest and the lightest blue is soft water. The royal blue areas are in the center
Water increases in hardness as its mineral content increases, with more than 350 parts per million (ppm) considered “aggressively hard,” according to aqua cure.
Anything below 100 ppm is considered soft, and water above 101 ppm is hard to varying degrees.
Kieran Taylor-Bradshaw, managing director of INTU Boiling Water Taps, manufacturer of hot water taps, said: ‘A decent cup of coffee brings joy and brightens up the day, but for too many it remains a distant dream, with hard water to blame.’
He adds that INTU is “delighted to put an end to the misery that is destroying millions of lives.”
The study comes shortly after official guidelines from the British Standards Institution (BSI) revealed that milk should be put into the cup first – at least when a pot is brewed.
It also explained that to gain the institution’s approval, the pot must be porcelain, there must be a minimum of 2g of tea per 100ml and the water must not exceed 85°C (185°F) when served .
The study comes shortly after official guidelines from the British Standards Institution (BSI) revealed that milk should be put into the cup first – at least when a pot is brewed.