Any self-respecting tea fan knows exactly how much milk it takes to make the perfect cup of tea.
But, what if we told you that the milk in your English Breakfast brew has nothing to do with taste?
Apparently, the quintessentially British love of milky tea dates all the way back to the 18th century, when tea was always brewed in a pot.
People also tended to drink it out of china cups, adding milk before pouring the boiling hot tea.
The real reason they added milk first? To keep those cups from cracking because of heat…
This is according to Taylors of Harrogate tea buyer Simon Hill, who revealed at the Cheltenham Science Festival: ‘When tea was first imported to the UK in the 18th Century lots of people couldn’t afford the fine bone china services.
‘The cups available couldn’t withstand the heat of the boiling water and would shatter, so milk was added first.’