Researchers have found that the important thing towards the most readily useful tasting brew is to allow it stay for six moments before consuming.
Not just does it avoid scolding but at that time it offers cooled to 60C, the optimum temperature to allow the flavours flood away.
But keep it until after 17 moments and 30 moments as well as the tea shall be past its most readily useful.
The group during the University of Northumbria’s School of Life Sciences invested 180 hours of evaluation and a panel of volunteers ingested 285 cups of tea into the laboratory to generate an equation for the perfect cuppa.
They determined that the best method would be to include boiling water up to a tea bag in a cup and then leave for just two mins.
Then eliminate the case and include the milk and then leave for six moments until it reaches temperature that is optimal of.
Keep too much time and it drops below 45C plus the flavours destroying the “all circular sensory experience”.
The study, that was commissioned by Cravendale Milk, also unearthed that in Britain we drink an astounding 165 million glasses of tea per time, or 60.2 billion per year.