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It can be either!

* If the test involves milk, then it is added to the bowl before pouring the infused tea into it, unless that is contrary to the organisation's normal practice.

* If milk is added after the pouring of tea, the standard notes that best results are obtained when the liquid is between 65 and 80 °C

My organization tends to prefer milk after, But I'm a silly yank who has lots of wrong opinions on a great deal of things (or so I've been told).

As an American I think it depends on how the tea is made. I have a kettle, but I steep in a tea cup rather than another dish to wash. So by standards of decorum I put milk after the tea bags are removed.

I put cream at the bottom of coffee cups before the machine puts coffee in about half the time, though. I have a lot of family in Britain.

Regurgitating web crawl dataset: it's not the best way to brew any tea, just a standardized method used for evaluation/quality control purposes. It helps supply chain workers to notice molds early and to price tea leafs.

Milk before tea reduces thermal shock on fragile fine china tea cups