For those who take tea with milk, opinion seems very much divided about whether to add milk to the cup before the tea or vice versa. I have seen some suggestions relating to the milk protecting the fine china when the hot tea was poured, and even suggestions relating to killing bacteria in suspect milk. My personal preference is to pour the milk in after the tea, and I do believe there is a difference in taste but I wonder whether this is simply a case of being able to more accurately gauge the quantity of milk being added, as the colour of the the tea serves as a guide.
Is there a measurable (ie scientific) difference between the processes of (i) adding milk to the tea, and (ii) adding tea to the milk that will lead to a different flavour outcome?
This question touches on the issue, but doesn't quite give the answer I am looking for.