A scientist has claimed that if you add the milk before the water you will have the perfect cup of tea.
Professor Alan Mackie says that hard water includes minerals that can prevent flavour compounds from forming. So it’s best to add the milk beforehand to lock in as much tea essence as possible.
He said: “Flavour, by and large, is produced by the different compounds in tea, including tannins in particular.
“The more minerals present in the water the more difficult it is for these compounds to develop the flavour. This results 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.”
After hearing there’s a ‘correct’ way to make a cuppa, the managing director of INTU Boiling Water Tap said: “A decent cuppa brings joy and brightens the day, but for too many, it remains a distant dream.”
He added that now the issue has been solved, he’s absolutely ‘delighted’ to make a brew the right way.
According to Healthline, the hardness of water depends on the amount of calcium and magnesium. If there are higher levels of these, the water becomes harder.
You can tell if water is hard by spots on your glasses and silverware. These marks are typically deposits of calcium carbonate.
Also, your home may have less water pressure, as the deposits can shrink your pipes, resulting in less water flow.
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