Scientist finally answers debate of whether you should put milk or water in tea first

How do you make a cup of tea?

Do you add the water first and leave it to brew for a little while, or do you chuck in the milk first like a total psychopath?

Everyone has their own unique way of making a brew, and while we always thought there was no right or wrong answer, it turns out there is.

Now, a scientist has revealed that there actually is one elite way of making a cuppa and it even improves taste.

Professor Alan Mackie, from the School of Food Science and Nutrition at Leeds University, has had his say on how to make the perfect brew.

Note that Professor Mackie is from the north, which makes us more inclined to trust him on this.

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He says that those living in hard water areas (that's around 60% of the UK) should always add the milk first because this improves the taste.

"Flavour by and large is produced by the different compounds in tea including tannins in particular," he said.

"The more minerals present in water the more difficult it is for these compounds to develop the flavour - resulting in the dull cuppas you get in hard water areas.

"Making tea the traditional way - steeping a bag in hot water before removing it and adding milk - results in the tannins turning into solids before they can develop the flavour properly.

"But, if the milk is added at the start of the steeping process then its proteins can bind to the tannins and other minerals in the water - preventing them from turning solid - which in turn gives you a far superior flavour."

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The research was conducted by hot tap manufacturer INTU Boiling Water Taps and manager director Kieran Taylor-Bradshaw also had his say on the controversial technique.

He added: "A decent cuppa brings joy and brightens the day, but for too many it remains a distant dream, with hard water to blame.

"But by enlisting the services of the nation's foremost food scientist, at INTU we're delighted to be able to bring an end to the misery that blights millions of lives.

"With more than three decades at the forefront of his field, Professor Mackie has an unrivalled understanding of the complex interplay of compounds that goes into producing flavour."

We're off to test this for ourselves.