> > ::It is a trick question as Tea should be added to Milk not Milk to Tea
> >
> > Aha, so would we get a different result? :)
>
> You get a different taste. It has been shown scientifically that there ar=
e compounds in milk that change differently depending on the rate of temper=
ature change. You get different rates of temperature change in the milk whe=
n pouring hot tea into cold milk compared with pouring cold milk into hot t=
ea. The difference must be small, but it is enough to change the way the co=
mpounds in the milk break down.

The difference is not overly small.
You don't need science - just a taste test.(which can be "Science" of cours=
e).

For say 20cc milk and 250cc black tea.
Say milk at 20C and tea at 95C.
Tmax of tea, white, drinking for the use of =3D (20 x 20 + 200 x 95)/(20
+ 250) =3D ~ =3D 72C
(You can add 273.16 to all temperatures if desired - result is the
same)(or exactly 273.16 higher)

If you add milk to black tea the first in milk is raised to very close
to black tea temperature of 95C.
If you add black tea to milk there will be some raising of milk
temperature but the bulk surrounding milk tends to keep it down.

No absolute temperatures here but lots on protein denaturing
http://food.oregonstate.edu/learn/milk.html

""temperatures above 65=B0 C increase viscosity due to the denaturation
of whey proteins"
and much more
http://www.foodsci.uoguelph.ca/dairyedu/chem.html

Grist
http://www.elmhurst.edu/~chm/vchembook/568denaturation.html

More grist
http://www.milkfacts.info/Milk%20Composition/Protein.htm

OTT hot
http://journals.cambridge.org/action/displayAbstract?fromPage=3Donline&aid=
=3D5161180

Urk
http://pubs.acs.org/doi/abs/10.1021/jf00012a013

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