{"id":7807,"date":"2015-07-30T18:48:41","date_gmt":"2015-07-30T18:48:41","guid":{"rendered":"http:\/\/www.buzzfeed.com\/declancashin\/these-experts-have-finally-ended-the-debate-on-how-to-make-t"},"modified":"2015-07-30T18:48:41","modified_gmt":"2015-07-30T18:48:41","slug":"these-experts-have-finally-ended-the-debate-on-how-to-make-the-perfect-cup-of-tea","status":"publish","type":"post","link":"https:\/\/effectsofanxiety.net\/archives\/7807","title":{"rendered":"These Experts Have Finally Ended The Debate On How To Make The Perfect Cup Of Tea"},"content":{"rendered":"
\t\t\t\t\t\t\t\t\t\t\t\tThe milk goes in first, according to the British Standards Institute.<\/b>\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/p>\n It especially has strong opinions on a topic that divides tea drinkers of the world like few others: whether the milk goes in before or after pouring.<\/p>\t\t\t\t\t\t\t\t\t\t<\/div>\n View this image ›<\/b><\/a><\/p>\t\t<\/div>\t\t\t\t\t\t\t\t\t\t \t\t\t\t According to the BSI’s wonderfully-titled report, “Preparation Of A Liquor Of Tea For Use In Sensory Tests”<\/a>, first published in 1980, a panel of experts ruled that the milk-first rule was the best practice “in order to avoid scalding the milk”.<\/p>\t\t\t\t\t\t\t\t\t\t<\/div>\n View this image ›<\/b><\/a><\/p>\t\t<\/div>\t\t\t\t\t\t\t\t\t\t \t\t\t\t It’s best to make tea in a pot “of white porcelain or glazed earthenware, with its edge partly serrated and provided with a lid, the skirt of which fits loosely inside the pot.” But if you insist on clinging to your tea first\/milk second ways, it’s not a total calami-tea: just make sure the tea is brewed at a temperature of 65-80 °C<\/a>.<\/p>\t\t\t\t\t\t\t\t\t\t<\/div>\n\n1.<\/span> The British Standards Institute has long considered itself<\/a> the authority on tea preparation.<\/h2>\t
\t\n2.<\/span> And its definitive answer to the question is: milk goes in first.<\/h2> \t\t\t
\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\t\t\t\t\t\t\t\t\t\t\t<\/div>\t\t\t\t\t\t\t\t\t\t\t\t
\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/a>\t\t\t\t\t\t\t\t\t\t\t<\/div>\t\t\t\t\t\t\t\t\t\t\t\t
\n5.<\/span> Furthermore, the BSI report issued some specific guidelines for making the ideal cuppa.<\/h2>\t
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There should be 2g of tea for every 100ml poured into the pot, and it should be filled to within 4-6mm of the brim.<\/p>\t\t\t\t\t\t\t\t\t\t<\/div>\n\n6.<\/span> By rights, you should then let the tea brew for six minutes before pouring.<\/h2>\t
\t\n7.<\/span> Well tea lovers, what do you think?<\/h2> \t\t\t