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The Salt in Tea Controversy: A Scientific Stir Brewing Across the Atlantic 

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Tea, a cultural institution in the UK, faces a surprising twist as a US scientist suggests adding salt for a perfect cuppa. 

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A beloved beverage with an estimated 100 million cups consumed daily, deeply embedded in British culture. 

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Prof Michelle Francl's research suggests adding salt to counteract tea bitterness, sparking a diplomatic response from the US Embassy. 

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Tea, historically controversial, dates back to the Boston Tea Party in 1773, a key moment in the American Revolution. 

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Prof Francl's research draws from eighth-century Chinese manuscripts, using salt to block bitter taste receptors. 

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Salt acts as a bitter taste blocker, especially in stewed tea, providing a chemist's perspective on the age-old debate. 

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Experimenting with tea: loose leaves, constant stirring, and adding lemon juice to enhance the flavor. 

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Contrasting British and American tea-making habits, microwave usage, and the importance of proper brewing techniques. 

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Prof Francl discourages microwaving tea, highlighting its negative impact on taste and the formation of scum with antioxidants. 

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While the US Embassy insists on microwaving, the UK Cabinet Office emphasizes the traditional kettle method, leaving the salted tea debate ongoing.