Researchers at Northumbria University have revealed the formula for making the perfect cup of tea for British taste buds.
Credit: Northumbria University
The team, from the School of Life Sciences, were commissioned by milk manufacturers Cravendale, to discover the secrets behind the British obsession with ‘the cuppa’. Their research led to the creation of a formula and a range of tested facts designed to help make the perfect brew.
Each year, Brits make 60.2 billion cups of tea and 98% of the population take their tea with milk.
Senior Lecturer, Ian Brown and his research team carried out comprehensive research tests and found that the optimum brewing time is two minutes, optimum drinking temperature is 60°C and the best time to consume tea is six minutes after its creation. After 17 minutes the temperature of the tea drops to below 45°C and the taste of tea is judged to offer an unsatisfactory sensory experience.
The study also found that for most tea drinkers the ideal amount of milk added to tea is 10ml.
In 180 hours of testing, 285 cups of tea were consumed by a panel of volunteers in the lab. In taste tests the addition of milk to tea emphasises the presence of flavours such as toffee and vanilla and was associated with a good cuppa while the panel reported prevalent wood and grass notes in black or over brewed tea with hints of lemon, rose and geranium.
The research team developed a formula and tea making instructions which if followed, they claim, will ensure a good cuppa:
TB + (H2O @100°c) 2minsBT + C(10ml) 6minsBT = PC (@ OT60°c)
TB = teabag
BT = brewing time
C = Cravendale milk
PC = perfect cuppa
OT = optimum temperature
To make the perfect brew: 1. Add 200ml of freshly boiled water to your tea bag [in a mug]. 2. Allow the teabag to brew for two minutes. 3. Remove the teabag. 4. Add 10ml of milk. 5. Wait six minutes before consumption for the cuppa to reach its optimum temperature of 60°c.
Senior lecturer, Ian Brown explained: “When enjoying a cup of tea, our palette requires a balance between bitterness and sweetness. Milk quantities and brewing time were key factors studied throughout our investigation into the perfect brew.
“Prominent sensory attributes of black tea are its bitterness and its dry, ‘puckery’ mouth feel, also known as astringency. Our findings show that 10ml is the preferred amount of milk for our cuppas, due to its ability to balance natural bitterness and allow a smoother taste sensation.”
The team, from the School of Life Sciences, were commissioned by milk manufacturers Cravendale, to discover the secrets behind the British obsession with ‘the cuppa’. Their research led to the creation of a formula and a range of tested facts designed to help make the perfect brew.
Each year, Brits make 60.2 billion cups of tea and 98% of the population take their tea with milk.
Senior Lecturer, Ian Brown and his research team carried out comprehensive research tests and found that the optimum brewing time is two minutes, optimum drinking temperature is 60°C and the best time to consume tea is six minutes after its creation. After 17 minutes the temperature of the tea drops to below 45°C and the taste of tea is judged to offer an unsatisfactory sensory experience.
The study also found that for most tea drinkers the ideal amount of milk added to tea is 10ml.
In 180 hours of testing, 285 cups of tea were consumed by a panel of volunteers in the lab. In taste tests the addition of milk to tea emphasises the presence of flavours such as toffee and vanilla and was associated with a good cuppa while the panel reported prevalent wood and grass notes in black or over brewed tea with hints of lemon, rose and geranium.
The research team developed a formula and tea making instructions which if followed, they claim, will ensure a good cuppa:
TB + (H2O @100°c) 2minsBT + C(10ml) 6minsBT = PC (@ OT60°c)
TB = teabag
BT = brewing time
C = Cravendale milk
PC = perfect cuppa
OT = optimum temperature
To make the perfect brew: 1. Add 200ml of freshly boiled water to your tea bag [in a mug]. 2. Allow the teabag to brew for two minutes. 3. Remove the teabag. 4. Add 10ml of milk. 5. Wait six minutes before consumption for the cuppa to reach its optimum temperature of 60°c.
Senior lecturer, Ian Brown explained: “When enjoying a cup of tea, our palette requires a balance between bitterness and sweetness. Milk quantities and brewing time were key factors studied throughout our investigation into the perfect brew.
“Prominent sensory attributes of black tea are its bitterness and its dry, ‘puckery’ mouth feel, also known as astringency. Our findings show that 10ml is the preferred amount of milk for our cuppas, due to its ability to balance natural bitterness and allow a smoother taste sensation.”
Source: Northumbria University
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