Posted on 02/02/2024 6:58:34 PM PST by nickcarraway
The U.S. Embassy in London released an official statement to cool off this heated debate.
We learned back in junior high history class that Americans and Brits have quite the contentious relationship regarding tea. And as of this week, when Michelle Francl, Ph.D., a professor of chemistry at Bryn Mawr College in Pennsylvania, released her new book, she stirred the pot even more — so much so that the U.S. Embassy in London felt it necessary to step in.
So what's Francl's proposition that's making waves across the pond? That your cup of tea is missing one very important ingredient that could make it far better: A pinch of salt.
In Steeped: The Chemistry of Tea, Francl points to 8th-century Chinese manuscripts as the seed that inspired her to research. The text, Francl said, suggested stirring a bit of salt into each mug. According to Francl's analysis, the sodium in salt blocks a receptor on our tongues that tames the bitter sensation in tea, making it more pleasant to drink.
Across the pond, the staff at the The Guardian newspaper were not pleased. Declaring it an "outrageous tea recipe," they wrote that "a scientist from the country where you can find tea being made with lukewarm water from the tap claims to have found the recipe for a perfect cuppa." (In the U.K., by the way, the classically "correct" way to make tea involves pouring boiling water from a kettle into a mug, dropping in a bag of tea leaves or a tea-stepper, and allowing this to brew. A splash of milk or spoonful of sugar is optional.)
After conducting ample research on centuries of tea traditions and the latest chemical studies, Francl debuted her 240-page tome that was actually published by the U.K.'s Royal Society of Chemistry on January 24. Besides spilling the tea about her salty strategy, Francl also shares a few more tips for a better brew in that quickly-controversial book:
Add a squeeze of lemon juice to help clear up the "scum" that can occasionally form on the surface of tea when the chemicals in tea interact with the water.
Remove the lid from a to-go cup of tea to fully experience the aroma.
Dunk and squeeze the tea bag as it steeps; this can help quiet the sour sensations caused by the tannins.
To brew a perfect mug of decaf, steep the bag for 30 seconds, remove the bag from the mug, dump out the water, then add new boiling water and re-brew that bag for 5 minutes.
After seeing the passionate response on news and social media to the scientist's salty suggestion, The U.S. Embassy in London felt compelled to step in, sharing an official statement on X, which said, "Today's media reports of an American Professor's recipe for the 'perfect' cup of tea has landed our special bond with the United Kingdom in hot water … We want to ensure 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. And never will be."
As for Francl, she told BBC that she "certainly did not mean to cause a diplomatic incident," adding that "my emails have been going crazy today. I did not anticipate waking up this morning to see loads of people talking about salt in their tea."
No matter where you land on this debate, and regardless of whether you're a tea newbie or tea master, Francl believes that only you can define what your own personal best cup includes.
"It is okay to experiment," she adds to BBC. "I did experiments in my kitchen for this — channel your inner scientist."
I wonder if she has a chapter on ice tea.
Even the AI bots agree that the ‘recommended’ limit for Sodium (salt) is FAR TOO LOW, and results in people dying at a younger age than the proper amount (roughly 50% more).
The question now is whether the IDIOTS being told to eat next to NO SALT will believe the IDIOTS telling them to do just that.
My guess is that they will - since otherwise they’d be stuck believing us FReepers.
meh, 5-6 tablespoons of sugar makes it palatable dont taste any bitterness with that much sugar
2. Re a new chapter on “iced tea”. Entitled “Ice, Ice, Baby”.
“We want to ensure the good people of the U.K. ...”
Want some whiskey in your water?
Or sugar in your tea?
What’s all these crazy questions you’re asking me?
At 17,000 feet of elevation one valley West of Mt. Everest, the Sherpa of Na brewed tea from bricks of packed leaves and seasoned with copious yak butter and salt.
Ensure, Assure, Insure.
They’re interchangeable, right?
< eye roll >
They were trying to boost the protein shake export market via subliminal messaging.
Met Jimmy Greenspoon (RIP) after one of their local concerts
About 40 years ago
Got to shake hands with Cory Wells (RIP) during the show
Danny Hutton was still touring last year
Today I added a tablespoon of raspberry jam to my mug of hot tea. Heavenly!
Proving that severe hypoxia will improve the taste of anything. :)
Better than extra virgin olive oil to your coffee like Starbucks is doing these days.
CC
I used to love dunking saltine crackers into my tea (with milk and sugar). Comfort food from my childhood.
Can’t say I’ve ever had scum on my tea. Ick. Where are they getting scummy tea and would they ingest it?
Makes sense to me, although I don’t drink much hot tea, I do put a pinch of salt in my coffee. Serves to take out bitterness. I just today started using a mix of “Lo” and himalayan salt. The lo is part potassium.
I wonder if this applies to iced tea. The trick there is to let it cool down before pouring it over ice. Also, use better black teas.
I use LMNT Orange Salt Electrolytes in my Green Tea.
“Add a squeeze of lemon juice to help clear up the “scum” that can occasionally form on the surface of tea when the chemicals in tea interact with the water.”
I like to go slumming when I drink my tea and hang out with scum.
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