Since we’re ruining pizza, why not ruin tea too?
The British, renowned for their tea-making expertise with an estimated 100 million cups consumed daily, face an unconventional suggestion from US-based scientist Prof Michelle Francl.
She claims to have uncovered the secret to a perfect cuppa, which initially baffles many Brits – adding salt. Francl’s research, causing a stir in the UK, prompted a diplomatic intervention from the US Embassy, clarifying that salt in tea is not official US policy.
Francl, a chemistry professor, explains her findings from eighth-century Chinese manuscripts, revealing salt’s role as a bitterness blocker in tea. Though her research drew skepticism, she encourages an open-minded approach, documented in her book “Steeped: The Chemistry of Tea.”
Francl recommends using loose leaves, stirring constantly, and adding lemon juice to eliminate surface “scum.” She advises against microwaving tea, prevalent in the US, highlighting Americans’ poor tea-making habits.
As British-American tea relations unfold, the US embassy insists on microwaving, while the UK Cabinet Office insists on kettle usage, exemplifying the cultural divergence in tea preparation methods. Francl appreciates the UK’s tea culture and emphasises the importance of experimentation for the perfect cup.
#MaltaDaily
