Pouring milk before water makes a better cup of tea, scientist claims

A scientist claims to have found the perfect way to make a cup of tea and it’s not going to go down well with most brew drinkers.

Apparently the ‘correct’ answer to whether milk or water should be added first when making tea is milk first.

This highly controversial news comes from new research which explored how to make the best brew in places with hard water.

It found that a high mineral content in hard water prevents flavour compounds from forming properly, with an expert claiming that adding the milk in first allows its proteins to lock in taste.

Alan Mackie, professor of colloid chemistry in the department of food and nutrition at Leeds University, said that flavour comes from tea compounds like tannins, and that by adding milk after the water tannins will turn into solids before they develop flavour.

Professor Mackie said: ““Flavour by and large is produced by the different compounds in tea including tannins in particular.

“The more minerals present in water the more difficult it is for these compounds to develop the flavour  – resulting in the dull cuppas you get in hard water areas.

“Making tea the traditional way – steeping a bag in hot water before removing it and adding milk – results in the tannins turning into solids before they can develop the flavour properly.

“But, if the milk is added at the start of the steeping process then its proteins can bind to the tannins and other minerals in the water – preventing them from turning solid – which in turn gives you a far superior flavour.”

The research was led by hot tap manufacturer INTU Boiling Water Taps, with manager director Kieran Taylor-Bradshaw saying: “A decent cuppa brings joy and brightens the day, but for too many it remains a distant dream, with hard water to blame.

“But by enlisting the services of the nation’s foremost food scientist, at INTU we’re delighted to be able to bring an end to the misery that blights millions of lives.

“With more than three decades at the forefront of his field, Professor Mackie has an unrivalled understanding of the complex interplay of compounds that goes into producing flavour.”