It has taxed the greatest minds in tea rooms, kitchens and workplace canteens for generations. Now chemists and professional tea tasters have combined forces to come up with the instructions for the perfect cuppa.
According to Simon Hill, tea buyer for Taylors of Harrogate, leaves are superior to bags, giving the brew a more delicate and less overpowering flavour.
“Always use freshly drawn water, as the longer it boils, the less oxygen it has and the less flavour the leaves impart,” he said at The Times Cheltenham Science Festival.
“And as for temperature, let the kettle come to the boil and click off. Then give it a few seconds before pouring.”
Professor Andrea Sella, a chemist at University College London said fresh water also reduced