For tea connoisseurs and fans, perhaps preparing the ideal cup of Darjeeling tea isn’t a problem anymore, but there are still numerous things to be heard. And for people that are just starting to enjoy the pleasures of the afternoon tea, here’s a fantastic way to begin, by learning from the pros.

According to George Orwell, there are 11 rules to follow for the best cup of tea. The problem however, is those modern preparations with too much flavoring, preservatives and sweeteners make the tea to completely lose its authentic taste!

But, what made this endeavor more interesting is the entrance of yet another chemical engineer at Loughborough University, Dr. Andrew Stapley, who commented that Orwell’s 11 principles about the best cuppa is wrong on some points.

The first point Dr. Stanley questioned was the extravagant groundwork of Orwell for a six spoons of tea each pot to ensure it is perfect. This affirms that the RSC recommendation of just one complete single spoon of tea leaves for every teapot. The latter is probably more correct because outstanding Darjeeling tea leaves do not stick to the principle of longer for superior taste and in fact requires just just enough to give the perfect aroma and flavor of a genuine Darjeeling tea!

The next point in question is the best timing on when to add the milk. RSC has already released a warning which says that ingestion of milk in warm tea induces a chemical reaction known as “denaturation of proteins. ” This implies that in elevated temperatures the protein content of milk becomes clumped up, which is precisely what happens with sweet milk. This may not be actually spoiled however, with certain chemical processes there may be sick health effects that can happen.

So to preserve the freshness of this milk, it is ideal way to pour it in the bottom of the cup and then pour the hot tea. In this way the cold milk will cool the tea and not the tea warming the milk, spoiling it and ruining the flavor of the entire Darjeeling tea.

Another case in point in Orwell’s principles that Stapley didn’t agree is, that the sugarless tea is the perfect cuppa. Even though the addition of sugar isn’t entirely bad, because it elevates the astringency of the tea, a lot of it however, will ruin the authentic taste of the Darjeeling tea. And according to Stapley a tiny milk won’t hurt as long as it’s not overdone.

They would agree on certain points and disagree on various other things, but in conclusion, it’s the tea drinker that should decide what’s the perfect cuppa for him or to her. The recommendations of these three tea connoisseurs may be very helpful to give some suggestions that tea drinkers might consider following and then decide whether it’s for them or not.