Who doesn’t relish the proverbial cup of tea at supper time? As it is sipped consciously and accompanied with the scones and fruit cake in England or in countless other places on earth, one wonders what lies behind the scenes. In other words, what goes in the making of this brew? Well, the wait is over. A milk company recently set up a research commission the findings of which are conclusive. Tea-making has finally been given the stamp of approval by science.
Since times immemorial, tea-making was an art form. We have all heard of the Zen teaceremony. But now science shows us with finesse how to make a cup of tea. The best brew is made by pouring 100 ml of boiling water into a mug along with a tea bag. This is then supposed to be brewed for a period of two minutes after which the tea bag is to be removed. 10 ml of milk is to be added and finally at least six minutes ought to elapse before it is consumed.
The team of experts whose experiments yielded this information has even given it a mathematical formula. According to Ian Brown, Senior Lecturer and a Food Expert, “our palate requires a balance between bitterness and sweetness.” Over 285 cups were tested before finally arriving at the required formula. As for the optimum temperature at which to drink the tea: it is 60 degrees centigrade. There is no risk of scalding one’s mouth at this temperature.
In Britain alone over 165 million cups of tea are consumed on a daily basis. Tea’spopularity, especially in the East, has made it not only the second-most consumed product after coffee but a much healthier alternative to the latter. It not only has cancer-fighting properties but is a stimulant that refreshes the mind without giving any jittery nerves like the reputation of its cousin coffee.