李师傅说，多放茶叶或把茶叶多泡一会儿，只会让茶水的味道更苦，而不会让淡雅的清香更加浓郁。

Adding more tea leaves or simply steeping them longer only leads to more bitterness, without intensifying the floral and delicate aromas of the tea, says the chef.

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不然剩余的茶水会过度浸泡茶叶，浸出过多鞣酸，使得下一壶茶水变苦。

Any water that's left behind will oversteep the leaves, making your next batch overly tannic and bitter.

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他说：“享受一杯茶的时候，我们希望获得苦与甜的完美调和。我们的研究结果表明：一杯茶里放10 ml牛奶最完美，因为他能平衡茶叶天然的苦味，让奶茶更顺口。”

'our findings show that 10ml is the preferred amount of milk for our cuppas, due to its ability to balance natural bitterness and allow a smoother taste sensation.'

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