Brewing the perfect cup of tea seems simple, but many Brits are making a mistake that ruins the taste. According to tea expert Angela Pryce, senior tea buyer at Whittard, squeezing your teabag after steeping releases tannic acids, making the tea taste bitter.
Research by Saga Magazine found that 68% of Brits use the teabag-in-mug method, and many of them squeeze the bag. However, Pryce advises against this, recommending instead to gently lift the teabag out after three to five minutes of infusion.
BBC Science Focus explains that longer brewing times increase tannin concentration, and squeezing simply accelerates the process. Some teabags even come with drawstrings to make squeezing easier, but this should be avoided for a better taste.
Water quality also affects flavour. Soft or filtered water is best for steeping, as hard water can hinder flavour extraction. If using a teabag in a mug, add milk after the water to avoid reducing the temperature, which can cause curdling, according to chemistry professor Michelle Francl.
