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For decades the British have been engaged in a polite debate between the MIF (milk in first) faction and the TIF (tea in first) faction, when discussing how to make the perfect cup of tea. More seriously, research has recently focused on whether adding milk to tea reduces its potent antioxidant activities. A Dutch study has shown no apparent difference, contradicting a previous study that appeared to show some diminishing of antioxidant activity when milk was added. The debate continues (Eur J Clin Nutr 2000;54:87-92 and 1996;50:28-32).