A cup of tea is how many of us start our day, but an expert says we may have been making them wrong all this time.
The amount of milk and sugar added to the tea varies from person to person but we all tend to follow the same method, by boiling the water and putting your teabag in the cup.
Once the water has boiled you pour it into your mug and wait for it to brew, with Yorkshire Tea saying the optimum brewing time as four to five minutes.
You then gently squidge the tea bag against the side of the mug and add as much milk and sugar as you please, and accompany it with a biscuit, reports Mirror Online.
But according to Martin Isark, a professional food and drink taster, we've all be doing it wrong - including the tea connoisseurs.
Martin claims that you should never use boiling water to make a traditional brew because it will make it taste "no better than cabbage water".
Instead, he says you should let the water cool down to 80 degrees.
He explained to Daily Mail that boiling water was originally used when it was necessary to make sure that the water was safe to drink.
He said: "It's time to debunk the myth that you should use boiling water.
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"Having the water too hot will kill the desirable nuances of tea and all you are left with is a strong flavour of dry, astringent tannins.
"Overboiling your water and dunking teabags too long leaves tea tasting no better than cabbage water."
But he does agree with Yorkshire Tea that milk and sugar should be added last.
