In a surprising twist to the age-old British tradition of brewing tea, US-based scientist Prof Michelle Francl has stirred up a debate by suggesting an unconventional addition to the beloved beverage – salt. The revelation, based on Francl’s research, has garnered attention in the UK, with the US embassy issuing a diplomatic statement to clarify that salt-infused tea is not official US policy.

Tea holds a special place in British culture, with an estimated 100 million cups consumed daily. Prof Francl’s unconventional proposal has reignited the debate surrounding tea, reminiscent of historical tea-related controversies such as the Boston Tea Party in 1773.

Prof Francl, a chemistry professor at Bryn Mawr College, explains that while the idea of adding salt to tea is not new, her research provides a fresh chemical perspective. According to her findings, salt blocks receptors that contribute to the bitter taste of over-brewed tea. She urges tea enthusiasts to approach her research with an open mind and emphasizes the minimal amount of salt needed to counteract bitterness.

The professor’s insights into the perfect cuppa extend beyond salt, encompassing recommendations for using loose leaves instead of tea bags, consistent stirring for optimal flavor exposure, and the addition of a small squeeze of lemon juice to remove any surface “scum.” She also advises against microwaving tea, a practice she criticizes as common in the US, emphasizing that it leads to undesirable scum formation and affects taste.

While the US embassy remains steadfast in endorsing the microwave method, the UK Cabinet Office maintains its stance on the traditional kettle approach. The tea debate continues, leaving enthusiasts on both sides of the Atlantic pondering the potential impact of salt on their cherished brews.