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Starchild
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a raving alcoholic drama queen with a penchant for the biosciences
Jan 1970
time: 00:29
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Scientific formula for a nice cup of tea
By Richard Milne
Published: June 25 2003 5:00 | Last Updated: June 25 2003 5:00
One of the great scientific mysteries - and a cause of social division through the ages - was resolved yesterday, when it was proved that the milk should be poured first for the perfect cup of tea.
Five hundred years after Copernicus posited that the earth revolved around the sun, Dr Andrew Stapley of Loughborough University has demonstrated that it is better to pour the tea on top of the milk to avoid "denaturation" of milk proteins.
Warming the pot, using soft water and letting the tea brew for three minutes is also essential.
The news sparked instant controversy with Tony Benn, MP and veteran tea drinker, who poured scorned the findings.
After tasting the perfect cuppa, which he admitted was "very tasty, delicious", he said: "I take [George] Orwell's view - you put the tea in first, then you know how much milk you need to put in to get exactly the right colour."
Received social wisdom also holds that tea should go in first.
The study, for the Royal College of Chemistry, recommends loose-leaf Assam tea and water at 60-65°C to avoid "vulgar slurping".
Dr Stapley said that degrading the milk proteins by pouring the tea in first caused a stale taste.
The news followed research from China that showed drinking tea could help to reduce cholesterol levels by an average of 16 per cent.
Mr Benn said the tearoom was his favourite part of the House of Commons and a frequent haunt of his during his 51-year political career.
He claims he drinks 10 pints of the liquid a day and has, therefore, drunk a total of 219,000 pints over his lifetime.
"When things are very stressful, if somebody says what we need is a cup of tea, my heart overflows with joy," he said.
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C0ckney
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Big Up The Macedonian Massive
Apr 2000
time: 05:29
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yeah, they had the bloke who did this important research on the today program, of course he then refused to say what made the perfect cup of tea, which was a bit of an anti-climax but there you go.
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Cruddy
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Hmm... Once I actually experimented with making tea, and decided that milk in first produced a less scalded flavour and better tase. Judging the right amount of milk is down to practise.
Mind you, this research ignores the most important point of teamaking - if you want the best brew, use looseleaf tea.
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Cruddy
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quote:
Originally posted by Urban Ranger
You almost could not find loose leaf tea (i.e. English red tea) anymore. |
In a shop, maybe.
On the Web, I doubt it.
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26-06-2003 02:12
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