Why Should Milk Go First When Making Tea?

October 21, 2025 •

3 min read

According to a 2025 news release from the Royal Society of Chemistry, adding milk first to a cup of tea is scientifically the superior method for achieving a better flavor profile. The answer to the age-old debate of why should milk go first lies in a blend of history, physics, and chemistry that ensures a smoother, more balanced brew.

Quick Summary

This article explores the historical reasons, scientific evidence, and flavor advantages for adding milk to tea before the hot water. It explains how this method prevents denaturing milk proteins and mellows tea's astringent tannins for a superior taste and texture.

Key Points

Preserves Milk Proteins: Adding milk first allows it to heat gradually, preventing proteins from denaturing and altering the taste.
Prevents Scalding: Pouring hot water directly onto cold milk can 'scald' it, giving the tea a burnt or cooked flavor.
Mellows Tannins: The proteins in the milk bind with tea tannins immediately, reducing bitterness and astringency for a smoother flavor.
Creates Creamier Texture: Adding milk first helps fat droplets disperse more evenly, resulting in a silkier, more luscious consistency.
Protects Delicate Teaware: Historically, adding milk first was done to protect delicate china teacups from cracking due to sudden temperature changes.
Neutralizes Teeth Staining: Milk proteins can also bind to tannins that cause teeth staining, reducing their ability to discolor enamel.

The Origins: Protecting Fragile China

Historically, the practice of pouring milk into a cup before tea was not about flavor but about practicality. In the 18th century, the fine porcelain teacups owned by the upper class were delicate and prone to cracking from the thermal shock of boiling water. Adding a splash of room-temperature milk first was a necessary step to temper the porcelain and prevent the expensive teacups from breaking. While stronger, heat-resistant mugs made this practice obsolete, the ritual persisted and became associated with class distinctions, though science later provided a taste-based justification.

The Science of Milk Proteins

Beyond historical precedent, modern science offers a compelling case for the milk-first approach. At the molecular level, milk's proteins, particularly casein, are sensitive to high temperatures.

The Problem with Hot Tea First

Pouring boiling water directly onto cold milk can cause the milk proteins to "denature," or change their structure too quickly.
This rapid change can result in a scalded, unevenly distributed milk flavor and texture, leading to a less creamy mouthfeel.

The Advantage of Milk First

When milk is added first, it slowly warms as the hot tea is poured in.
This gradual temperature change protects the proteins from shock, maintaining their creamy consistency and natural flavor.

Tannins: Taming the Astringent Bite

Another key scientific argument for adding milk first involves tannins, the compounds in tea responsible for its characteristic astringency and bitterness.

Milk and Tannin Interaction

Milk-first method: When milk is already in the cup, its proteins are present to bind with the tannins as soon as they are released from the tea leaves. This immediately neutralizes the bitter compounds, leading to a smoother, mellower, and more balanced flavor.
Tea-first method: If tea is brewed alone first, the tannins fully develop their flavor and astringency before the milk is added. The milk can still soften the bitterness, but it's not as smoothly integrated, potentially resulting in a sharper taste.

How Milk Affects Tea Flavor and Texture


Feature	Milk First Method	Tea First Method
Flavor Balance	Immediate binding of milk proteins to tannins results in a smoother, more mellow flavor profile.	Tannins develop fully before being mellowed by milk, which can result in a slightly sharper taste.
Texture	Milk heats gradually, preventing protein denaturing and creating a consistently creamy, velvety texture.	Rapid heating of milk proteins can cause a scalded, uneven taste and texture.
Emulsion	Fat droplets in the milk disperse more evenly as the hot tea is poured over them, leading to a perfectly blended brew.	Uneven mixing can occur, potentially leading to clumping or curdling, especially with highly acidic teas.
Control over Strength	Measuring the tea strength requires visual judgment of the final color after pouring.	You can brew the tea to your preferred color before adding milk, giving you more control over the final strength.

A Note on Different Brewing Methods

Whether the milk-first rule applies depends on how you brew your tea. While the scientific arguments hold true for a mug where hot water is added directly, the logic can shift for a teapot. In a teapot, the tea is brewed separately and then poured into the milk-filled cups, allowing for optimal tannin extraction while still benefiting from the gentle heating of the milk. Ultimately, however, the choice comes down to personal taste. Many tea drinkers adhere to the milk-last approach for better control over the final strength, as popularized by writer George Orwell. Still, for the creamiest, most balanced flavor, science has weighed in on the side of tradition. As tea taster Kevin Gascoyne notes, the ultimate goal is personal pleasure, regardless of method.

Conclusion

The debate over when to add milk to tea is a long-standing one, rooted in both tradition and science. From protecting delicate porcelain to scientifically tempering the effects of temperature and tannins, the arguments for the milk-first method are compelling. By allowing the milk to heat gradually, you can prevent the proteins from denaturing and ensure a smoother, more evenly blended cup of tea with a richer flavor profile. While personal preference will always play a role, understanding the chemistry behind the method offers a new appreciation for this simple ritual. So, the next time you prepare a cup, consider the science and embrace the milk-first technique for a superior brew..

Frequently Asked Questions

No, it is not rude. Historically, it was a mark of practicality to protect delicate china, and in modern times, it is a matter of personal preference backed by scientific reasoning for a better flavor.

A 'Miffy' is a tea drinker who pours the milk in first, while a 'Tiffy' is one who pours the tea in first. The terms refer to the age-old debate over the correct order.

Yes, it can. Adding milk first helps prevent the milk proteins from scalding and allows them to bind to the tea's tannins more effectively, resulting in a smoother, less astringent taste.

Aside from protecting delicate teacups, milk was added to mellow the often harsh and bitter flavor of black teas that had traveled long distances and were sometimes lower quality.

This method is most relevant for black teas, which are higher in tannins and have a more robust flavor that pairs well with milk. For more delicate teas like green or white tea, adding milk is generally not recommended as it can overwhelm the flavor.

Some people prefer to add milk last so they can judge the tea's strength by its color before deciding how much milk to add. This is a matter of personal preference and control, whereas the 'milk first' argument is about the chemistry of the final flavor.

Some studies suggest that milk protein (casein) can bind to and inhibit the activity of certain antioxidants in tea, potentially reducing some of its cardiovascular benefits. However, tea with milk is still considered healthy in moderation.