For millions in the UK, the daily ritual of making a cup of tea is second nature. Yet, a seemingly innocent step in this process is being blamed for turning a comforting brew into a bitter, unpleasant drink.
The Bitter Truth About Squeezing Your Teabag
According to research highlighted by Saga Magazine, a significant 68% of Britons make their tea using the teabag-in-mug method. This popular approach, however, often leads to a critical error: giving the teabag a firm squeeze once it has steeped.
Angela Pryce, the senior tea buyer at Whittard, has issued a clear warning against this practice. She explains that squeezing the teabag forces out tannic acids, which are naturally occurring compounds in tea leaves. This release is what imparts a harsh, bitter and astringent flavour to your cuppa.
Tannins are found in all varieties of tea, as well as in foods like coffee, wine, and dark chocolate. Their concentration increases with longer brewing times. Instead of squeezing, Angela Pryce advises gently lifting the teabag out after it has infused for three to five minutes.
Does Squeezing Really Ruin Your Tea?
The science behind the squeeze is debated. BBC Science Focus notes that while some connoisseurs swear it causes bitterness, tannins are not magically trapped inside the bag. Longer steeping will naturally draw more tannins into the water, creating a stronger flavour.
The publication suggests that squeezing merely accelerates this diffusion process. They even point out that some teabags are sold with drawstrings specifically designed for easy squeezing.
Other Factors That Can Spoil Your Perfect Brew
Beyond the teabag squeeze, other elements can compromise your tea's taste. The quality of water used is paramount. Soft or filtered water is highly recommended, as it allows the tea to steep properly and unlock richer, clearer flavours compared to hard, mineral-heavy tap water.
For those using a mug, the order of adding milk is also crucial. Professor Michelle Francl, a chemist on the Tea Advisory Panel, advises adding milk after the water. "If you're making it with a teabag in a mug, you should definitely add your milk second because otherwise you will reduce the temperature of the water," she told Saga Magazine. Adding cold milk first can also risk the milk curdling in the hot water.
So, for a truly superior cup of tea, remember: resist the squeeze, mind your water, and add the milk last. Your taste buds will thank you.
