It’s a national sport in England.
The average Brit drinks 17 tonnes of tea a year. Okay, so that’s a slight exaggeration, but you know what we’re getting at.
We drink tea for breakfast. We drink tea for lunch. We drink tea before bed. We drink it at every opportunity in between.
You can have it black, white or with lemon.
But the most popular combination is the builder’s tea. Milk and sugar.
Sip… sip… Ahh.
But have you ever put any thought into how you build your builder’s tea?
The milk goes in after the tea bag, but how do you put the sugar in? We bet you slobs just sprinkle in a bit of sugar and give it a twirl.
David Seaman, Lee Dixon, Tony Adams, Paul Merson and the rest of Arsenal’s squad in 1996 know exactly what we’re going on about.
A little known Frenchman named Arsene Wenger arrived from Japan promising great things as long as Arsenal’s players changed their tea habits.
Ideally there was no milk or sugar, but if you had to indulge then there was a certain technique Wenger was hell-bent on implementing.
It was all to do with the sugar.
Firstly, you had to be using sugar cubes, a lesser-heralded hero in these granulated days.
The next step was to submerge the sugar cube into the tea, ensuring it stayed on the spoon.
Finally, when the sugar cube is saturated to the max, you stir from side to side, rather than in a circular motion.
Thus, you had yourself a perfectly dissolved builder’s tea.
Drink your tea this way and you’ll be winning domestic doubles in no time, although it should be noted that it will all end in a long barren spell and sad goodbye.
Right, we’re off to make a cuppa.
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