
Cracking Under the Pressure
Unlike sugar, which was introduced as an addition to tea in the 18th century to help sweeten your brew to mask the bitterness, milk in tea has a slightly different history.
A splash of milk in your cuppa might seem like good British sense but it’s actually got a more practical reason. See, in the 17th and 18th-century tea was typically sipped from bowls, and adding boiling water to ceramic bowls and cups wasn’t without its fair share of spillage.
Most people at this time couldn’t afford fancy china so the bowls and cups would crack. Adding milk to the bowl first meant that it could withstand the heat of the water better. This is where, it’s thought, the idea of adding milk to tea (and adding it first) came from. And, if you added milk after it was thought you were, well, rather fancy as it meant your china could handle the heat!