Never Microwave Tea Again: Scientists Reveal Shocking Truth

EXPLORE FURTHER: Scientists Select the Ideal Biscuit for Pairing with Tea

If your beverage becomes tepid, would you use the microwave to heat it back up?

This practice splits the country down the middle – whereas some people find it perfectly fine, for many others, it’s utterly unbearable.

Certain research indicates that using a microwave to rewarm tea might contribute positively to environmental conservation efforts.

However, some argue that it alters the flavor and leads to inconsistent heat dispersion across the surface.

To finally put this argument to rest, we consulted Mark Miodownik from University College London. London is a professor specializing in materials and society.

According to the specialist, the 'worst thing possible' besides tea heated in a microwave is a beverage served on an aircraft.

"The primary reason for avoiding reheating it is that the flavor will be quite poor," he stated to MailOnline.

'Verally, microwaved tea is awful. Simply awful.'

Professor Miodownik stated that flavonoids—naturally occurring substances plentiful in tea—are responsible for giving the beverage its distinctive taste once steeped.

However, these are highly unstable, indicating that they vaporize readily.

He mentioned, 'They vanish quickly, so if you don’t consume your tea shortly after preparing it, you won’t have much left.'

'If you reheat your tea, you end up with nothing.'

They don’t stick around for long, and if you warm them up again, they disappear even quicker.

'Coffee is a more lenient beverage, however, tea boasts a considerably subtler spectrum of flavors.'

Although coffee is quite resilient, it still packs a significant amount of flavonoids.

Hence, a true coffee enthusiast – a connoisseur – ought to refrain from warming up their beverage again, as doing so would diminish its flavor.

What are flavonoids?

To put it simply, flavonoids are substances rich in antioxidants.

They primarily appear in fruits, veggies, and other plants, as well as in red wine and dark chocolate.

Tea, especially the green and black types, contains significant amounts of flavonoids, compounds believed to positively impact blood pressure, cardiac well-being, stroke risk, type 2 diabetes susceptibility, and digestive system health.

Professor Miodownik says that the poorest quality tea you can have is served on an airplane.

Over there, a mix of elements such as low air pressure along with dry cabin air can cause decreased sensitivity to taste and smell when you're up high.

'Should someone offer you tea or coffee onboard an aircraft, always decline the tea,' he cautioned.

He additionally mentioned that the office tea round often comes with various problems, suggesting it’s preferable for individuals to brew their own beverages instead.

'Steer clear of getting others to brew your tea; otherwise, you might end up resenting your coworkers,' he stated.

It’s far more preferable to join them in the kitchen and prepare the meal together. That way, otherwise they might mess it up or cook it differently from your preference, which could lead to resentment towards each other.

He pointed out that another aspect to take into account is how water — which makes up most of tea — can differ as well.

Specific regions like London, Kent, and Cambridgeshire are known for their hard water, potentially impacting the flavor.

'This beverage is quite intricate with numerous factors at play,' he remarked. 'Don’t overlook its complexity. It stands as the finest drink globally for good cause.'

Dr. Vuong’s premier advice for crafting the perfect cup of tea

According to Professor Vuong, to reap the greatest health advantages from your tea, you must draw out the phytochemicals.

Place the teabag in hot water and then put it in the microwave for two to three minutes.

Always pour the milk into your cup after adding the tea to guarantee the best extraction of beneficial compounds.

Professor Chris Budd, who hails from the Department of Mathematical Sciences at the University of Bath, also contributed to the discussion.

He stated to MailOnline, "There’s nothing wrong with using a microwave to warm up your tea since water efficiently conducts microwaves, and the convection currents within the tea help distribute the heat evenly, avoiding any hotspots."

'That said, approach ceramic mugs with care—as they are great at conducting microwaves, they can become intensely hot.'

On the other hand, when using a microwave for cooking, hot and cold areas may appear because of standing waves and inadequate heat distribution. This is why stirring the food post-heating is crucial.

Professor Quan Vuong, who leads food science and human nutrition at the University of Newcastle, has mentioned before that the formula for making the 'ideal' cup of tea varies based on what you're aiming to achieve.

Professor Vuong explained to MailOnline that a perfectly enjoyable cup of tea can be described by its appealing color, harmonious flavor, delightful and welcoming scent, along with a satisfying taste and finish.

However, there is more to the simple cup of tea than just its flavour.

Professor Vuong added: "Regarding health advantages, a quality cup of tea contains significant amounts of phytochemicals like polyphenols and theanine."

Moreover, if your aim is to have the most wholesome cup of tea, Professor Vuong suggests an unconventional method — nuke it in the microwave for two to three minutes.

He states: "Using microwaves is a method for making a cup of tea rich in phytochemicals that are good for your health."

The microwave is used for efficiently extracting phytochemicals from tea because of its fast and even heating, which facilitates swift extraction of these compounds from the tea leaves into the water.

He asserts that just a short stint in the microwave can extract the same quantity of phytochemicals as steeping tea in 80°C (176°F) water for twenty minutes. However, he acknowledges that this method might result in a beverage that isn’t as enjoyable when it comes to flavor and taste.

However, if you’re unimpressed by the idea of bland-tasting tea, Professor Vuong also has some more pragmatic suggestions.

He states: "I believe we ought to brew the tea first before incorporating the milk. This prevents proteins from binding with polyphenols, which could reduce the quick release of these compounds into the liquid."

Nevertheless, the ultimate decision might rest with the genuine tea connoisseurs.

A representative from Yorkshire Tea stated: "Everyone understands the annoyance of setting your cup down only to return and find your tea has gone cold."

At Yorkshire Tea, we suggest putting the kettle back on and making a new brew.

That isn’t always feasible, so some individuals opt for reheating their tea using a microwave instead. However, this method might impart an odd flavor, particularly if you’ve already added milk and sugar.