Professor says: “Milk first, then water in your tea for the very best taste”
Buckle up, because the tea about to be spilled is hot. Well, not really actually; but it was new information to me, at least. I never drink my tea with milk anyway, and apparently I should start doing that straight away—and a whole new world will open up for me.
At least, if I’m to believe Professor Alan Mackle of Leeds University. He works there in the Food Science and Nutrition department, so he should know what he’s talking about. And according to him, it’s clear: milk first, then water, and voilà: the very best tea.
The tannin in tea is the most important thing
When I hear the word tannin, I immediately think of red wine… But that substance is also found in tea. In fact, it’s the key flavor component of tea. And if you make tea the traditional way—which according to Mackle means hot water first and then milk—the tannin ‘solidifies’ before the flavor can really be released. And that’s where the milk comes in: by adding it to the teabag first, much more flavor is released.
The protein in the milk binds to the tannin, preventing solidification when you add the hot water. Sounds very scientific, doesn’t it? It simply comes down to this: milk first, then water, and you get the best taste. I’m going to try it right away, tea à la the British way.
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Source: LADBible
