Week 2 is near to a end for my ipp.
Everyday i wondering, what are the things that kept me motivated to work
then i finally realise, the answer is always there in front of me inthe morning.

A Cup Of Teh

Teh or Tea with milk, a drink that keeps me motivated for my daily work

History of tea till present

The addition of milk to tea was first mentioned in 1680 by the epistolist Madame de Sévigné. Many teas are traditionally drunk with milk. These include Indian masala chai, and British tea blends. These teas tend to be very hearty varieties which can be tasted through the milk, such as Assams, or the East Friesian blend. Milk is thought to neutralize remaining tannins and reduce acidity.

The order in which to make a cup of tea is a much-debated area. Some say that it is preferable to add the milk before the tea, as the high temperature of freshly brewed tea can denature the proteins found in fresh milk, similar to the change in taste of UHT milk, resulting in an inferior tasting beverage.Others insist that it is better to add the milk after brewing the tea, as most teas need to be brewed as close to boiling as possible. The addition of milk chills the beverage during the crucial brewing phase, meaning that the delicate flavor of a good tea cannot be fully appreciated. By adding the milk afterwards, it is easier to dissolve sugar in the tea and also to ensure that the desired amount of milk is added, as the color of the tea can be observed.

In Britain and some Commonwealth countries, the order in which the milk and the tea enter the cup is often considered an indicator of social class. Persons of working class background are supposedly more likely to add the milk first and pour the tea in afterwards, whereas persons of middle and upper class backgrounds are more likely to pour the tea in first and then add milk. Many in Britain believe the former to be a continuing practice from a time when porcelain (the only ceramic which could withstand boiling water) was only within the purchasing range of the rich - the less wealthy had access only to poor quality earthenware, which would crack unless milk was added first in order to lower the temperature of the tea as it was poured in.[citation needed]

Moroccan tea being served. It is poured from a distance to produce a foam on the tea.A 2007 study published in the European Heart Journal found that certain beneficial effects of tea may be lost through the addition of milk.

A good explanation?

but for me it kinds of keep me awake. or not?

but it become a necessity for me to have a cup before work.

but then work have been fun for me though, meeting new faces and new working environment.

~My Melancholy~