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Milk
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There is a long and very contentious argument surrounding the question of whether milk should be added before or after the tea. We attempt to list the pros and cons of both approaches.

Many years ago when tea was first introduced to the British Isles it was an expensive commodity only afforded by those with money. Those who could afford to buy tea chose to drink it from very fine bone china cups, which were prone to cracking when hot tea was poured into them. As a result of this milk was added to the tea to cool it down and prevent breakages.

However, modern ceramics and pottery are not as affected by high temperatures and do not suffer the same fate as old bone china tea cups if hot tea is poured. Therefore, many argue that the need for the milk, acting as a temperature buffer, is no longer there and tea should be drank without milk in it's most natural state.

Some say that if the milk is poured first and the hot tea added afterwards the milk is scalded. On the other hand, some claim that adding milk to the tea scalds the milk. It is not known for sure whether this has an effect on the taste, yet another point of argument. Some prefer scalded milk, others say that scalded milk tastes sour and ruins their brew.

At the end of the day we think that it is up to you, if you like it milk-first then by all means drink your tea that way. If you like it tea-first, feel free. Just don't cry over spilled milk!

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