Milk first or last? Experts finally arrange the great tea debate – so do you agree with their method for a perfect cuppa?

It is a debate that takes place in office kitchens in the United Kingdom.

Do you have to put milk in your tea before or after the boiling water?

Now a survey has finally solved the debate – and it is bad news if you are a advocate to use the milk first.

According to a survey among 2,000 British tea lovers, you always have to use the milk after the water.

A thunderous 78 percent of the British say that when it comes to brewing the perfect cup, milk for water is a percolating no-no!

Etiquette consultant, Jo Bryant, agreed that Milk was the right tea-making Mehthod last.

“I’m with the majority,” she said.

“A cup of English breakfast tea, freshly brewed for about two minutes, with a moderate amount of milk – and it’s always first tea, milk last.”

It is a debate that takes place in office kitchens in the United Kingdom. Do you have to put milk in your tea before or after the boiling water?

The study, commissioned by Aldi, showed that the majority of us (72 percent) drink on average four cups a day, with 55 percent that prefer tea above coffee.

According to the data, we even drink a stunning 127,034,668 cups of tea in Great Britain every day.

Despite our widespread love for tea, a quarter (22 percent) make their cup pass incorrect, by first adding the milk.

According to the majority, the perfect cup of tea is English breakfast (67 percent), first adding hot water before the bag stew for two minutes to reach the ultimate shade.

Half (49 percent) agree that a dash of semi-accused milk must then be added to help the temperature up to 57 degrees, which is considered the perfect drinking temperature.

The survey comes shortly after an American scientist had caused a commotion by the Secret for a perfect cup of tea was a pinch of salt.

Professor Michelle Francl, professor of chemistry at Byn Mawr College, analyzed hundreds of research documents and old texts from more than 1000 years to think of her ultimate, albeit the confusing recipe.

She says that the most important factors are for a delicious cup of char:

1. Add a pinch of salt – the sodiumion in salt blocks the chemical mechanism that makes tea bitter.

2. Warm up the milk and add second – this will reduce the chance of shrinking and better control the speed with which the tea cools.

3. Stringted tea bags quickly but with a lot of steaming and squeezing – to reduce the acid tests tannins that are created by caffeine that slowly dissolves in water.

In less controversial advice, Professor Francl says that it helps to pre -heat your cup or pot to bring more ‘aromatic connections’ out of tea.

And a small dash of lemon juice can remove the ‘foam’ that sometimes appears on the surface of the drink, which is formed from chemical elements in the tea and the water.

The best way to eat a chocolate -food cookie

1. Remove the cookie from the package at room temperature

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3. While you are going to take a bite, turn the cookie over so that the chocolate is directed downwards

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6. Chew slowly after the first pair of mouth -to -mouth to maximize the full taste experience