As a nation of tea lovers, most people have their particular method on how to make the perfect cuppa.
Some like it milky, whereas others like it to resemble the colour of brick. Of course, there is the argument on whether or not to add sugar or if you should leave the teabag in.
It's no surprise that tea technique is debated so much as more than 100 million cups of tea are drunk in the UK everyday.
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However, this tea expert might have just put an end to the cuppa related arguments.
And, he thinks we've all been doing it wrong this whole time.
Jack McMullon is an expert tea buyer and blender at Ringtons and revealed that a lot of people are missing out on one key part of the brew making process – patience.
Apparently, to really get as much flavour out of the tea as possible then you should cover it as it steeps.
The expert told The Mirror: "This retains more of the heat and maintains a consistent temperature, which allows the tea leaves to unfurl and the flavours to be released."
To really enhance the tea, experts agree you should softly stir the teabag in the steeping process.
But how long should you steep the teabag for?
Well, it all comes down to your preference in strength.
If you like your tea black, then expert Jake suggests to steep the teabag for four minutes to perfectly suit your taste. And if you leave it in any longer, then you could be met with an "unpleasant bitterness and astringency."
The taste of the tea also boils down to the temperature of the water. Jack revealed that the sweet spot is between 95-98C.
Now, lets get onto the subject of milk.
With various options ranging from full-fat to plant based alternatives, adding in a splash has never been so difficult.
"You may find that skimmed and low-fat offerings are too watery and don't give you the same silky-smooth texture," the expert blender said.
"They're also unlikely to balance out any bitterness in the tannins.
"Black tea is typically stronger and bolder in flavour than its paler cousins and it stands up well to milk and sweeteners, making it the ideal choice for your morning cuppa."
Although, semi-skimmed and full fat can add a "creamy note to your tea, making it smooth and rich".
If you're one for non-dairy milks then Jake recommends that you do things a little differently. He instructed to heat the likes of soya milk up first so that your tea doesn't 'split' when you pour the plant-based product in.
Believe it or not, choosing the right cup is vital to how your tea tastes.
Jack revealed: "Choosing the right type of mug to conduct heat and retain it effectively, whilst not affecting the taste is a key part of making a tasty cup of tea.
"Glass, china and porcelain are all smooth, non-porous and won’t affect the flavour of your brew.
"Thicker mugs will retain the heat for longer whereas thinner, more delicate cups will lose heat faster.
"Warming your mug to roughly the same temperature as the tea before using it will help your infusion along."
For those of you still thinking "milk or tea first", then Jack finally has some answers to the controversial topic.
"To get the best infusion possible, add your tea first, brew to your taste, then add the milk after," he expressed.
There you have it!
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