Why You Should Not Use Boiling Water to Make a Cup of TEA

Why You Should Not Use Boiling Water to Make a Cup of TEA

Photo: Getty Images

A professional drink taster has warned that using boiling water for tea makes it taste “no better than cabbage water.”

According to tabloid newspaper The Daily Mirror, Martin Isark said most of us, including the tea connoisseurs, have been doing it wrong.

Isark explained that the extremely hot water kills the desirable nuances of tea, leaving a strong flavor of dry tannins.

“Overboiling your water and dunking teabags too long leaves tea tasting no better than cabbage water,” the expert said.

Instead, he suggested that tea lovers simply let the water cool down to 80 degrees first.

Photo: Getty Images

Another component of the drink that has sparked debate is the order of putting the milk and sugar into the cup.

For Isark, milk and sugar should be added last.

He agreed to the instruction provided by Yorkshire Tea, which states that milk and sugar should be put after you gently squashed the tea bag.

According to Chinese legend, the history of tea began in 2737 B.C.E.

While Emperor Shen Nong, a skilled ruler and scientist, was boiling water in the garden, a leaf from an overhanging wild tea tree drifted into his pot.

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