Germs from tea stained mug?

I don't wash my work mug either but sometimes it is stolen and cleaned becaus eI work with about 20 women.

When I worked on a factory for 27 years my mug NEVER got cleaned unless it got broke and I had to start with a new mug.
I wasn't bad as some because I only ever had tea in mine but others would start with a coffee, then tea, then cup a soup, then tea, then orange and so on without ever washing.
 
dmpoole said:
I don't wash my work mug either but sometimes it is stolen and cleaned becaus eI work with about 20 women.
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This.

If you leave anything next to the sink the ladies wash, dry and put it in the cupboard. I'm thinking of leaving a pair of y-fronts there and see what the reaction is.
 
Sin_Chase said:
:confused: What difference does it make?

Milk in last, always. Only way to measure the precise amount required really. Unless you are constantly stirring while pouring or something? :D
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No.

Disco Boy said:
As for when to put milk in, it's traditional to add milk to a cup then pour in the tea. This stems, I think, from when fine, delicate china cups were used, having milk already in them makes them less likely to break from the heat of the tea.
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Milk in the cup first also brings down the temperature of the water and makes the brewing process less efficient. Try making a cup of tea with cold water and see how brown the water gets.
 
joey1211 said:
Milk in the cup first also brings down the temperature of the water and makes the brewing process less efficient. Try making a cup of tea with cold water and see how brown the water gets.
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If you read my original post, rather than the abridged version, then there's little left to confusion.
 
Energize said:
Actually a lot of bacteria are unaffected by boiling water for a couple of minutes. Spores even less so.
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Spores aren't much of worry if you're just about to drink it.

Very few bacteria are unaffected by boiling for a couple of minutes; some of the bacteria in many populations will survive boiling for a couple of minutes. When you're drinking tea, the heat treatment will do a pretty good job of making it safe to drink. I mean, if you were actually culturing E. coli O157:H7 in your cup you'd want a more thorough disinfection but in terms of safe to drink, pouring boiling water in will do just fine.

Although, as Robbie G pointed out, it won't do anything about the rim of the cup.
 
vonhelmet said:
I used to go whole terms at a time at uni not washing my tea mug. However... I was making multiple cups of tea with boiling water every day, so the longest it went without boiling water in it was overnight. If you were leaving it more than a day I'd think it unwise. The mug was a bugger to clean at the end of term, but besides that it seemed fine. I certainly never suffered any ill effects from it.
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i'm in exactly the same boat. i bought a new tea-mug for year 2 from Ikea in October and didn't wash it for about three months at a time. usually i only washed it when the tea-stain on the inside had gotten so thick that the spoon would get stuck to it.

it did have an earthenware finish which accumulated stains of remarkable thickness rather quickly.
i have White-China Teacups that go whole academic years without being washed and they don't even develop a stain on the inside.

none of 'em have ever done me any harm.
 
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