Everyone knows you make the best tea by throwing the bag at the cup from across the room. If it lands, it's gonna be a good day. Also, gotta add the milk in with the bag and just microwave it all. Quick, efficient, and burns the taste buds right off so you can't tell good from bad. Perfect.

Tea bags are a travesty. If you're not using leaves and a teapot, you're not serious about your tea. Full stop. The difference is night and day, and it's the only way you'll catch the subtleties of a fine Darjeeling or Assam. Also, keep your squeeze-happy hands off the bags, you're bruising the leaves! Gently mate, gently.

So what's the actual deal with reboiled water? I've done it before and my tea tastes fine. Is there some tea connoisseur nuance I'm missing out on?

I followed your steps and yes, golden. Except you forgot the step where I over-soak the biscuit and it falls apart into the tea turning it into a swampy mess. Every. Single. Time.

Not everyone's cup of (herbal) tea but I recommend giving camomile a go without milk or sugar. It's like a hug for your insides. Oh, and while you're at it, try a bit of honey if you want sweet without the controversy.

Sugar is a must unless you're some kind of masochist. And I'll die on the hill that Jaffa Cakes are cakes. They're called CAKES for a reason.

Milk first, then tea. Fight me. It's how my nan did it and it's the right way. All this science about milk proteins and tea temperatures won't sway me.

A solid guide, though I reckon the brew time depends on the type of tea. For instance, a delicate green tea might only need a minute or two while a hearty English breakfast can hold out for a full five. Always gotta consider the strength of the blend and personal preference. And who brews with leaves should definitely invest in a good strainer—bits of leaf in the teeth can ruin the zen of a good sip.