When I make a cup of tea, either for myself or for someone else, I always follow the same routine. In short it is:

Put teabag in cup, add boiling water, add sugar, swish teabag about, take teabag out, add milk, drink. As Ramsey says, Done.

Now, to me, there is no need to do another stir after adding the milk, because if you add the milk quick enough after taking the teabag out, the liquid will already be moving and the milk will mix just fine.

The sugar will have already mixed in with the earlier swishing.

This really is as simple and efficient as it needs to be. This is the tried-and-tested method of tea making. The pinnacle, if you will.

However, a few people seem to disagree. Please see below for the arguments against my method, along with my constructive remarks. Often, I believe the suggested amendment is unnecessary, and I have tried to keep my arguments as tactful and polite as possible. I hope I provide positive, thankful feedback in a way that I hope will be beneficial to all readers, providing a better understanding of the method behind creating perfect tea.

“Milk should go in before the water. It stops the leaves from getting scorched and cools your cup slightly.” - What are you, four? Five years old? Scared of the ouchy boiling water? Take it like a man, you big, big freak.

“Why add the milk before you take the teabag out?” – I don’t. Have you actually read anything that I have written?

“You don’t have sugar in your tea!” – GET OUT! GET OUT OF MY HOUSE!!!!