LONDON — An American scientist has sparked a trans-Atlantic tempest in a teapot by offering Britain advice on its favorite hot beverage.
Bryn Mawr College chemistry professor Michelle Francl says one of the keys to a perfect cup of tea is a pinch of salt. The tip is included in Francl’s book “Steeped: The Chemistry of Tea,” published Wednesday by the Royal Society of Chemistry.
Not since the Boston Tea Party has mixing tea with salt water roiled the Anglo-American relationship so much.
The salt suggestion drew howls of outrage from tea lovers in Britain, where popular stereotype sees Americans as coffee-swilling boors who make tea, if at all, in the microwave.
“Don’t even say the word ‘salt’ to us,” the etiquette guide Debrett’s wrote on X, formerly known as Twitter.
The U.S. Embassy in London intervened in the brewing storm with a social media post reassuring “the good people of the U.K. that the unthinkable notion of adding salt to Britain’s national drink is not official United States policy.”
“Steeped” is the product of three years’ research and experimentation. It explores the more than 100 chemical compounds found in tea and “puts the chemistry to use with advice on how to brew a better cup,” its publisher says.
Francl said adding a small amount of salt — not enough to taste — makes tea seem less bitter because “the sodium ions in salt block the bitter receptors in our mouths.”
She also advocates making tea in a pre-warmed pot, agitating the bag briefly but vigorously and serving in a short, stout mug to preserve the heat. And she says milk should be added to the cup after the tea, not before — another issue that often divides tea lovers.
