Adding milk before water improves the flavour of tea, Professor Alan Mackie has claimed.
According to the head of Leeds University’s School of Food Science and Nutrition, this new tea-making hack prevents flavour loss caused by hard water.
The scientist stated that a high mineral content in water prevents flavour compounds from forming correctly.
Mackie conducted the research in conjunction with hot tap manufacturer, INTU Boiling Water Taps.
Professor Mackie explained: “Flavour, by and large, is produced by the different compounds in tea, including tannins, in particular.”
“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.”
‘An end to the misery that blights millions of lives’
Kieran Taylor-Bradshaw, managing director of hot tap manufacturer INTU Boiling Water Taps, added:
“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 are 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.”
“Our range of filtered hot water taps make it a doddle to follow his advice and produce a perfectly tasty cup of tea the entire nation can be proud of,” Taylor-Bradshaw concluded.