I don't care whether you put sugar in first or tea first, but milk should come last. If you add milk before tea, it cools down the tea and the sugar may not dissolve totally or as quickly.

We learned the term "milk in first" from an English friend of the old school; the term was used for anyone felt to be a bit déclassé, as in "She's very milk-in-first, my dear." I remember in a WWII film that a German officer taking tea with a Frenchwoman who was actually an English spy watched very closely to see whether she put her milk in first, believing that to be the standard English practice.

Of course, at home I always put my milk in first--saves stirring and washing a spoon. In public, though, I'm careful to put the milk in last, just in case a spy is watching me!

Denise, they'll have both white sugar and demerara out in case anyone orders coffee. Demerara sugar is definitely not for tea.

My mother was an English war bride and I was brought up drinking tea-but not with milk or sugar. I enjoy hosting tea parties, and have also donated tea tastings to my children's school auctions. In my tea research I learned that in Victorian times the milk was always added first to protect the delicate china teacups from cracking when the hot tea was added. Can't comment on when it is proper for the sugar to be added. Was glad to hear that my favorite Yorkshire Gold tea is popular with others. Another wonderful tea (although it is VERY expensive-about $65/lb) is Jasmine Jazz, a green tea. In tastings I always serve it first because it is so delicate and fragrant, but everyone wants it at the end as well.

>I'm not convinced the order of the tea/milk/sugar has any bearing. What is the rationale involved in that??? <

>...at home I always put my milk in first--saves stirring and washing a spoon. <

OR

>...the milk was always added first to protect the delicate china teacups from cracking when the hot tea was added. <

Take your pick.

Also, the sugar will dissolve more completely if put into the hot tea before the milk.

Twinings has an iced tea in waxed containers that you can get at Sainsbury's. Two years ago they had peach which was delicious, and a couple of other flavors. Last week all I could find was raspberry. It was good too, but a bit sweet. My husband tried to order iced tea in restaurants a couple of times, but no one had it.

Yorkshire Gold is delicious, and I'm fond in general of Taylors of Harrogate Teas, which are getting harder to find in stores--especially assam in bags.

I had the 'milk in tea before or after?' conversation with my husband when we first met. He insisted that it go in first and that he could tell the difference. Recently, I forgot to put the milk in first but he didn't see me prepare it so I didn't worry. Until, that is, he said "When did you put the milk in? The tea doesn't taste right". I couldn't believe it... I can't get away with anything!

Another tea question... Growing up, we always used honey in our tea. Never sugar, even though we had it in the house. I actually grew up thinking that honey was the proper sweetner for tea. Anyone else out there take their tea with honey?

Dear Annette
Yorkshire Gold wins out! However, I've discovered I like Tetley's, too.
I'm constantly trying new teas (loose, if I can get it) Red Label Lipton (for the Indian market, sold in Indian food stores) is good for sort of a "malty flavor") I'm talking about what I can get in the US.
My favorite is Sainsbury's Kenyan tea but, alas, can't get it here.

That lovely malty flavor comes primarily from a good Assam. Try mixing 9/10 Assam with 1/10 Darjeeling (or a little bit more even) for a real taste treat in the morning, served with milk.

As Paul Burrell (Diana's former butler) says "putting milk in before tea is what common people do"

I favour a Darjeeling Chamong - the finest darjeeling in the world, very delicate with peach notes.

put me down as common, then, I'm a milk first (taught that by my British almost-father-in-law) Just habit, now.
MMM, yes, Assam and Darjeeling mix. I think I'll have to make a pot when I get home (and risk being up all night on an overcaffienated buzz!) ((c)) Cheers!

(ps--I like Lifeboat tea, too.)

Like epicureangirl's husband I can tell the difference - milk first please. Perhaps it is habit - I grew up with having milk and sugar in my tea. I dropped the sugar many years ago and now I can not stand the taste of tea with sugar.

Sandy

What an informative thread! I have had the wonderful experience of business trips to London over the years and have very much enjoyed the tea. On a different note I'd like to add a comment about varieties. Tea you find in the UK is much stronger, fresher and better than anything you will find in the states. I have enjoyed Earl Grey and Darjeeling. Others are fond of English Breakfast or Irish Breakfast.

Tea makes a good trip souvenir and gift.

You may also trip across coffee/tea/hot chocolate hot drink dispensers where you put in your money, make the selections to adjust the sugar, milk, cream and a little cup is dispensed and made to order. I will say, I'd prefer to let my tea steep and enjoy a proper cuppa.

Put me down as common too. I always put milk in my cup first for both coffee and tea. But, I am just trash from Stepney, so what do I know about the exclusive world of Mkingdom?

I am sure between Mkindgom's diatribes on this forum, he is taking tea with Princess Michael of Kent and Freddie Windsor. Blimey.

Tea with Princess Michael? Now THAT would be common.

You know this incessant "class struggle" thing you folks seem to revel in is definitely a tempest in a tea pot.

I believe Sharon is correct about tea quality being worse in the US than in the UK, but I would amend that and possibly add Northern Europe (or at least Sweden) to the better tea category. Everytime I visit my mother in Sweden I stock up on Lipton tea(yes, you heard right, Lipton) which is arguably the lowest grade in US supermarkets. In Sweden, the Lipton teabags come in a variety of flavors which taste fresher and better than any Lipton and even several more expensive varieties I've found in American stores. A few years ago I also found a bag of Tetley loose leaf rhubarb cream tea there which was absolutely delicious. Needless to say, it doesn't seem to exist in the US.

Do the British tea exporters think that Americans don't care if the tea is older and of lower quality than that of the the European market? Or could it be that they view the US as a coffee drinking country that is mostly indifferent to the tea culture.

Maybe it's time we tea drinkers have another little Tea Party here in Boston and show the British tea companies that we mean business!

France also produces some excellent tea blends. Last year a friend brought us some French Breakfast Tea (which I'd never heard of), and it fast became my husband's favorite. It has a distinct aroma of chocolate, but the taste is mildly smoky, a bit like a Lapsang Souchong. The French also have a good many herbal flavors that I haven't seen anywhere else, such as an organic blend of mauve anise and mint. We've found that vervein is especially good after a lengthy dinner, rather than coffee.