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added info from British Standard
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Tom77
Tom77
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Source - How to make a Perfect Cup of Tea, Royal Society of Chemistry

Milk should be added before the tea, because denaturation (degradation) of milk proteins is liable to occur if milk encounters temperatures above 75°C. If milk is poured into hot tea, individual drops separate from the bulk of the milk and come into contact with the high temperatures of the tea for enough time for significant denaturation to occur. This is much less likely to happen if hot water is added to the milk.

The British Standard for making tea (BS 6008) also states that tea should be added after the milk:

Prepare the liquor as described in 7.2.1 but pour it into the bowl after the milk, in order to avoid scalding the milk

Source - How to make a Perfect Cup of Tea, Royal Society of Chemistry

Milk should be added before the tea, because denaturation (degradation) of milk proteins is liable to occur if milk encounters temperatures above 75°C. If milk is poured into hot tea, individual drops separate from the bulk of the milk and come into contact with the high temperatures of the tea for enough time for significant denaturation to occur. This is much less likely to happen if hot water is added to the milk.

Source - How to make a Perfect Cup of Tea, Royal Society of Chemistry

Milk should be added before the tea, because denaturation (degradation) of milk proteins is liable to occur if milk encounters temperatures above 75°C. If milk is poured into hot tea, individual drops separate from the bulk of the milk and come into contact with the high temperatures of the tea for enough time for significant denaturation to occur. This is much less likely to happen if hot water is added to the milk.

The British Standard for making tea (BS 6008) also states that tea should be added after the milk:

Prepare the liquor as described in 7.2.1 but pour it into the bowl after the milk, in order to avoid scalding the milk

Source Link
Tom77
Tom77
  • 11.7k
  • 8
  • 63
  • 88

Source - How to make a Perfect Cup of Tea, Royal Society of Chemistry

Milk should be added before the tea, because denaturation (degradation) of milk proteins is liable to occur if milk encounters temperatures above 75°C. If milk is poured into hot tea, individual drops separate from the bulk of the milk and come into contact with the high temperatures of the tea for enough time for significant denaturation to occur. This is much less likely to happen if hot water is added to the milk.