It's the common mistake that most tea drinkers are making when it comes to their daily cuppa.
According to Martin Isark, professional food and drink taster, many tea lovers are making it the wrong way.
Martin told Daily Mail that you should never use boiling water to make a traditional brew because it will make it taste 'no better than cabbage water.'
'It's time to debunk the myth that you should use boiling water,' he said. 'Having the water too hot will kill the desirable nuances of tea and all you are left with is a strong flavour of dry, astringent tannins," he told the paper.
Martin claims that boiling water (which is usually 100 °C) cools down by roughly ten degrees for every 10 per cent of cold water added. The sweet spot for tea is 80 degrees, which mean a mug should contain 20 per cent cold water with 80 per cent boiling.
Green tea is different, best made with water at 50-65 degrees, and Oolong at anything up to 95 degrees.
Another 'tea master', Edward Eisler of Jing Tea, backed up the claims, saying "It is simply not true that you need boiling water to make a cup of tea. Many teas taste better when made with cooler water."
So next time you reach for that kettle, maybe rethink your tea-making strategy. No one wants a their brew to taste "no better than cabbage water".