TV chef Heston Blumenthal, 46, conducted tests to work out why people love dipping biscuits into their mugs.
"We were making huge digestive biscuits so we looked at the science behind dunking. For a lot of people this would be boring, but I got so excited and we went to Nottingham University," Blumenthal was quoted by The Mirror as saying.
"If you think about an air conditioned room it is harder to smell. Well the same kind of thing happens when your mouth is dry," he said.
"What happens is when you re-hydrate your mouth, like when you have dunked a biscuit, the flavour gets released more because it is warm and wet. You get a quicker flavour release and it is more powerful," he said.
"If you have chocolate on one side and it melts a bit, you also get a velvety smooth texture and then the flavour release which is delicious," he said.
"It was great fun and I think we are going to publish a scientific paper out of it explaining why dunking is a good thing," he said.
The tea experiment features in the third episode of new Channel 4 series 'Heston's Fantastical Food' in which he supersizes ordinary foods like biscuits and breakfast.
