“A decent cuppa brings joy and brightens the day”

Whether you an expert in tea or just a casual tea-drinker, we all have our own preferences when it comes to the construction of the beverage.

A professor is now claiming that to make the best possible brew you most add the milk first.

Professor Alan Mackie, from the School of Food Science and Nutrition at Leeds University claims that water places a massive factor when brewing tea.

Mackie said that people living in hard water areas should he milk before the boiling water to improve the taste.

According to Ladbible, he said:

“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 was conducted by INTU Boiling Water Taps  and manager director Kieran Taylor-Bradshaw said that cup of tea can brighten anyones day.

He said:

“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.”