Pouring milk in first on a teabag makes the ideal cuppa, research proves

POURING milk in first on a teabag makes the ideal cuppa, research proved.

It looked at how to get the best brew in hard water areas.

Alamy

Pouring milk in first on a teabag makes the ideal cuppa, research proves[/caption]

A high mineral content in the water prevents flavour compounds from forming properly.

But pouring milk in first allows its proteins to lock in taste, an expert found.

Leeds University’s Professor Alan Mackie said flavour comes from tea compounds including tannins.

But making tea the traditional way, adding milk last, results in tannins turning into solids before they develop flavour.

He said: “If milk is added at the start, proteins bind to tannins and other minerals preventing them from turning solid for a far superior flavour.”

The finding should give a boost to 16.7million Brits in hard water areas.

Kieran Taylor-Bradshaw, MD of INTU boiling water taps, said: “A decent cuppa brings joy.”