THERE is now a right way and a wrong way to make tea.
And unless you're adding the milk first, you're not making your tea properly.
The British Standards Institution has released a guide to tea-making named, "Preparation Of A Liquor Of Tea For Use in Sensory Tests" - it is the definitive guide on making a cuppa.
The milk must be poured into the cup before the tea, which must then be brewed for six minutes.
These new rules will create a storm in a teacup for many on when you're meant to add milk to tea.
The BSI is world-renowned for creating the best standards for everything from watches, aviation and medical devices.
The Irish Independent reports that tea importer Edward Eisler has doubted the BSI's standards, particularly for exotic brews.
"They work for a strong builders' brew or breakfast tea, but six minutes is a long time, especially in the case of a Darjeeling blend which will go pretty astringent after about three minutes.
"Pouring the milk in first is certainly right in my experience, though, to avoid a separation of the flavour between the tea and the milk.
"How much milk to put in is a question of personal taste."
Rules for making the perfect tea:
- Teapot must be made of porcelain.
- Two grams of tea per 100ml of water.
- Temperature must not go beyond 85 degrees when served, but should be above 60 degrees for "optimum flavour and sensation".
- The pot should measure between 74mm-78mm wide, and 83mm-87mm tall.
At least two teabags should be used in a small pot, four for a large one.
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