{"id":539,"date":"2011-07-11T00:00:39","date_gmt":"2011-07-11T00:00:39","guid":{"rendered":"https:\/\/www.paperstone.co.uk\/Wordpress\/?p=539"},"modified":"2011-07-11T00:00:39","modified_gmt":"2011-07-11T00:00:39","slug":"tea_best_practice","status":"publish","type":"post","link":"https:\/\/www.paperstone.co.uk\/News\/articles\/tea_best_practice","title":{"rendered":"Tea Best Practice"},"content":{"rendered":"<p><img decoding=\"async\" width=\"600\" src=\"\/images\/NewsImages\/2011\/the-science-of-tea-drinking.jpg\" alt=\"The science of tea-drinking\" \/><\/p>\n<p>Researchers at the University of Northumbria claim to have worked out how to make the perfect cup of <a href=\"https:\/\/www.paperstone.co.uk\/catering\/tea\/l-198\">tea<\/a>.<\/p>\n<p>The trick, according to the School of Life Sciences team, is to allow the cup to sit for six minutes. This allows the flavours to diffuse and the temperature of the tea to fall to 60\u00b0C \u2013 below scolding and the optimum temperature for flavours to flood out.<\/p>\n<p>The team spent 180 hours testing and volunteers drunk 285 cups of tea in this exercise of scientific pioneering.<\/p>\n<p>The research was commissioned by Cravendale Milk.<\/p>\n<p><img decoding=\"async\" width=\"600\" src=\"\/images\/NewsImages\/2011\/big-teapot-underground-innit.jpg\" alt=\"Mad tea-drinking in a tube station\" \/><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Researchers at the University of Northumbria claim to have worked out how to make the perfect cup of tea. The trick, according to the School of Life Sciences team, is to allow the cup to sit for six minutes. This allows the flavours to diffuse and the temperature of the tea to fall to 60\u00b0C [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[11],"tags":[],"class_list":["post-539","post","type-post","status-publish","format-standard","hentry","category-Catering"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.7 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Tea Best Practice<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.paperstone.co.uk\/News\/articles\/tea_best_practice\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tea Best Practice\" \/>\n<meta property=\"og:description\" content=\"Researchers at the University of Northumbria claim to have worked out how to make the perfect cup of tea. The trick, according to the School of Life Sciences team, is to allow the cup to sit for six minutes. This allows the flavours to diffuse and the temperature of the tea to fall to 60\u00b0C [&hellip;]\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.paperstone.co.uk\/News\/articles\/tea_best_practice\" \/>\n<meta property=\"article:author\" content=\"paperstone\" \/>\n<meta property=\"article:published_time\" content=\"2011-07-11T00:00:39+00:00\" \/>\n<meta name=\"author\" content=\"Paperstone\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@paperstone\" \/>\n<meta name=\"twitter:site\" content=\"@paperstone\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Paperstone\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice\"},\"author\":{\"name\":\"Paperstone\",\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/#\\\/schema\\\/person\\\/16493c53ebac7f24b6afedd03648489b\"},\"headline\":\"Tea Best Practice\",\"datePublished\":\"2011-07-11T00:00:39+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice\"},\"wordCount\":93,\"commentCount\":0,\"articleSection\":[\"Catering\"],\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice\",\"url\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice\",\"name\":\"Tea Best Practice\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/#website\"},\"datePublished\":\"2011-07-11T00:00:39+00:00\",\"author\":{\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/#\\\/schema\\\/person\\\/16493c53ebac7f24b6afedd03648489b\"},\"inLanguage\":\"en-GB\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/articles\\\/tea_best_practice\"]}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/#website\",\"url\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/\",\"name\":\"\",\"description\":\"Paperstone - Office life, work and fun\",\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-GB\"},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.paperstone.co.uk\\\/News\\\/#\\\/schema\\\/person\\\/16493c53ebac7f24b6afedd03648489b\",\"name\":\"Paperstone\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-GB\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38531a8b455ff4fb539b7f5a92e1b4f9d7cf224e86f09d1f1da2db8eb377b78a?s=96&d=mm&r=g\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38531a8b455ff4fb539b7f5a92e1b4f9d7cf224e86f09d1f1da2db8eb377b78a?s=96&d=mm&r=g\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/38531a8b455ff4fb539b7f5a92e1b4f9d7cf224e86f09d1f1da2db8eb377b78a?s=96&d=mm&r=g\",\"caption\":\"Paperstone\"},\"sameAs\":[\"https:\\\/\\\/www.paperstone.co.uk\",\"paperstone\",\"https:\\\/\\\/x.com\\\/paperstone\"]}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Tea Best Practice","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.paperstone.co.uk\/News\/articles\/tea_best_practice","og_locale":"en_GB","og_type":"article","og_title":"Tea Best Practice","og_description":"Researchers at the University of Northumbria claim to have worked out how to make the perfect cup of tea. 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