Quite the opposite. The better the quality, the 'finer' the china, the thinner it was, and thus the more likely to crack on exposure to boiling tea.Putting the milk in first curtails the boilingnessing of the tea, and thus prevents the crackery (from which, obviously, the word 'crockery' is derived).
(
Je suis un vagabond is an unfunny, up your own arse middle class knob,
Tue 17 May 2011, 15:53,
archived)
I think the practice became outdated as china manufacture improvedand therefore "milk in first" became something only commoners did
having said that, the internet doesn't really know either, so it's all speculation
(having said that, the internet doesn't really know either, so it's all speculation
emvee cruor deo cruoris,
Tue 17 May 2011, 16:06,
archived)
Yes,but it makes shite tea and, at the end of the day, that is what matters most.
(
LordManley twitter.com/LordManley,
Tue 17 May 2011, 16:06,
archived)
Not if the tea's brewed correctly it don't not make no shite tea or nothing. Je suis un vagabond is an unfunny, up your own arse middle class knob,
Tue 17 May 2011, 16:07,
archived)