The idea that there's a discernible difference in taste between milk-and-tea and tea-and-milk is rubbish. The history of the etiquette for putting milk into the cup first stretches back to the early 18th century, when fine porcelain was made from (less sturdy) soft porcelain paste. This meant that milk had to be added to the tea service first in order to temper the porcelain and cool the hot tea when it was poured. The introduction of hard porcelain paste in 1710 negated the need for this ritual. Therefore I highly recommend sticking your nob in ever cup served at high tea (prior to the addition of tea) in order to crotch-thrust the point home.
(Chook, Wed 24 Nov 2010, 23:54, Reply)