does it really make a difference

platypus said:
People in Britain always used to put milk in first because the standard of our pottery was poor; putting boiling water straight in without the milk to instantly cool it somewhat, caused the cups to crack.
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This.

I always put milk in first cos I'm posh.
 
Nitro_Junkie said:
truth :)

tea in a cup, milk goes in last

and sugar ruins tea
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Totally agree, however one of the people who makes my tea at work is terrible at it so the sugar helps cover this - I don't think she leaves the teabag in long enough.
 
For coffee putting milk in first changes the taste, I can certainly notice it, and I prefer it milk first. I put milk in last for years and years until I learned this.

For tea I can't taste any difference.
 
This was on BBC Breakfast news a few weeks back where some woman was saying adding even a splash of milk to tea ruins its health benefits. A viewer had emailed in saying something like does it matter what order you put the tea (from a tea pot) and milk in the cup, and she replied no.

I think it only matters if you're making the tea in the cup because you need the water to be hot enough to "infuse" the teabag and the milk will make it cold(er).
 
sup3rc0w said:
But then you would have cold coffee, and that sucks even more.
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How much milk are you using? half a cup?

It doesn't make it cold, do a taste test, make one with water first, then one with a coffee+milk+sugar paste first. Guaranteed the latter (latte - see what I did there?) tastes better

Also on topic, for tea, milk first also. Takes longer to brew but you don't get a funny scum on the tea water, and it tastes much "thicker" and lovely
 
Teabag > sugar > water > milk

That is how i do it because in my head, the sugar/tea are going to be at their best in the boiling water in terms of melting + extracting the tea.

Then adding the milk to produce the correct colour/taste.

Its a tried and tested method and my tea is legendary in brighton
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Putty said:
Totally agree, however one of the people who makes my tea at work is terrible at it so the sugar helps cover this - I don't think she leaves the teabag in long enough.
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common problem, should leave the tea bag in do nothing to it for a few minutes, can't rush a good cuppa ;)

Telescopi said:
What we drink in this country isn't Chinese tea though, you wouldn't put milk in Chinese tea.
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exactly, and the tea we drink over here is nasty without milk, can't drink it
 
Tea:
Teabag, Water...mash for approx 3 mins...milk, remove teabag, sugar (if you have it), stir.

Coffee:
coffee, sugar (if you have it), milk, water
 
Definitive Answer:

Using Teabags: Teabag --> Water --> Milk
Using Teapot: Milk --> Tea
Green and Blue Teas: no Milk, twit!

the reason why milk is added to the tea that we drink in England is because the fats in the milk neutralise the tannins (the stuff that makes it orangeybrown and bitter when overbrewed)

people who drink English tea without milk are just pompous fools.
 
dmpoole said:
This one again?
Ask your Grandad -
"If you have a sandwich and you cut it in half, is it now two sandwiches?"
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oh noooooooooooo!!!! the pain ;)

EDIT - for the record it should always be Teabag/Coffee> water> suger> milk, making sure you continue to stir the mixture whilst adding the milk.
 
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