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Your Views

Keep your e-mails pouring in, it's good to know that there are lots of you out there with views and opinions.

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Your e-Mails

David Cowie
Rocket ScienceTea
Nicey replies: I think it gets a cautious Rocket Science icon.

Rocket ScienceTea
Nicey replies: Definitely a PhD in there, and possibly a whole new branch of mathematics.

Rocket ScienceTea
Nicey replies: Adam,

The tea is simply trying to form a protective skin to stop you giving it any more abuse than you already have. Possibly in future we might have super powerful computers watching over our every move and advising us when we are in danger of making a really offensive cup of tea by bunging it a cross between a tin can and a thermos then blasting steam through it, I expect.

BTW I'm back on UK Food next Wednesday as apparently we failed to fit all of the biscuit universe into seven minutes.

(Its alright I know Adam personally so you can all be as rude as you like about his misguided tea making)

Joanne Fry
Rocket ScienceTea
Nicey replies: All to do with the denaturation point of casein the main protein in milk. By forming complexes with the tannins in the tea the milk protein softens the taste, which is how most of us like our tea. Hot milk doesn't do this as well because the protein is all mashed up. Of course this was the central point to the recent study by the Royal Society of Chemistry on tea making.

Highland coo
Rocket ScienceTeaPicnics
Nicey replies: The highest I've made tea is about 1800M above sea level. It works well enough at that altitude providing one doesn't use the local tea bags.