Tea is a refreshing hot beverage almost every person drinks in a day. A perfect hot blend of tea, cardamom, sugar, and milk is all you need after a tiring day.
We all use various methods to make tea as per the preferences. Some people drink a strong one with no sugar, while some others add more spices like cloves and cinnamon. If you add milk in the last while making the tea, maybe you are doing it wrong.
An expert has recently argued that those living in hard water areas ideally want to add milk at the beginning of the process, before adding hot water.
Professor Alan Mackie, from the School of Food Science and Nutrition at Leeds University, has suggested that flavors come from tea compounds including tannins.
But tannins turn into solids before they add flavor if you add milk in the last.
According to the international news source, Mackie said, “If milk is added at the start, proteins bind to tannins and other minerals preventing them from turning solid for a far superior flavor,”
“The more minerals present in the water the more difficult it is for these compounds to develop the flavor – resulting in the dull cuppas you get in hard water areas.
“So rather than the conventional method where you steep the tea in the hot water before adding the milk, I suggest you add the milk from the start and prevent that participation process and generate a much better flavored and healthy cup of tea.”
He said 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 flavor
A hot tap manufacturer INTU Boing Water Taps conducted research. The research says, “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’re 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 unrivaled understanding of the complex interplay of compounds that goes into producing flavor.”