Uhhh, no thanks.
Here’s something that might make you spit out your tea.
According to food scientist Dr Quan Vuong, from the University of Newcastle in Australia, microwaving your cup of tea is the key to getting more health benefits from the beverage.
He’s done years of research on the matter, but still, people aren’t taking it well.
“Microwaving is one of the advanced technologies to get more bioactive compounds from the products,” he told ABC News.
According to Dr Vuong, the best tasting and most effective method of microwaving your tea is putting hot water in the cup with a teabag, then heating it in the microwave for 30 seconds on half power, and finally letting it sit for a minute.
The method reportedly activates 80 per cent of the caffeine, theanine and polyphenol compounds. The long-term consumption of polyphenols, an antioxidant, has been linked to protection against the development of cardiovascular diseases, diabetes, osteoporosis and neurodegenerative diseases.
For some (like the British, obviously), the news comes as a bit of nope, nope, nope.
I will consistently and whole-heartedly reject any further campaigns to microwave tea instead of using a kettle.
Lucy Stone (@ljstone09) April 12, 2017
But it is tasty, according to one person who’s tried it.
Vuong has also investigated how other foods, such as leftover lemon (pomace), can boast additional antioxidants after being zapped in the microwave.
But for tea at least, it seems like some people are more than happy to do without.