Anyway, the idea is that in Victorian times (and, of course, earlier) porcelain tea cups would have been really quite cold wherever they were being stored, what with the lack of central heating and all, and if you add a hot liquid to a cold and delicate cup it will quite likely crack. So you add the milk first as a sort of buffer.
And, of course, it tastes better, but that's not a(n) historical reason. :)
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timeasmymeasure
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Date: 2006-11-06 06:54 am (UTC)Anyway, the idea is that in Victorian times (and, of course, earlier) porcelain tea cups would have been really quite cold wherever they were being stored, what with the lack of central heating and all, and if you add a hot liquid to a cold and delicate cup it will quite likely crack. So you add the milk first as a sort of buffer.
And, of course, it tastes better, but that's not a(n) historical reason. :)