LONDON — An American scientist has sparked a trans-Atlantic tempest in a teapot by providing Britain recommendation on its favourite scorching beverage.
Bryn Mawr Faculty chemistry professor Michelle Francl says one of many keys to an ideal cup of tea is a pinch of salt. The tip is included in Francl’s ebook “Steeped: The Chemistry of Tea,” revealed Wednesday by the Royal Society of Chemistry.
Not for the reason that Boston Tea Celebration has mixing tea with salt water roiled the Anglo-American relationship a lot.
The salt suggestion drew howls of shock from tea-lovers in Britain, the place in style stereotype sees Individuals as coffee-swilling boors who make tea, if in any respect, within the microwave.
“Don’t even say the phrase ′salt′ to us…” the etiquette information Debrett’s wrote on X, previously referred to as Twitter.
The U.S. Embassy in London intervened within the brewing storm with a social media publish reassuring “the nice folks of the U.Okay. that the unthinkable notion of including salt to Britain’s nationwide drink is just not official United States coverage.”
“Allow us to unite in our steeped solidarity and present the world that relating to tea, we stand as one,” stated the tongue-in-cheek publish. “The U.S. Embassy will proceed to make tea within the correct means – by microwaving it.”
The embassy later clarified that its assertion was “a lighthearted play on our shared cultural connections” moderately than an official press launch.
“Steeped,” in distinction, isn’t any joke. The product of three years’ analysis and experimentation, the ebook explores the greater than 100 chemical compounds present in tea and “places the chemistry to make use of with recommendation on the right way to brew a greater cup,” its writer says.
Francl says including a small quantity of salt – not sufficient to style – helps lower bitterness. She additionally advocates making tea in a pre-warmed pot, agitating the bag briefly however vigorously and serving in a brief, stout mug to protect the warmth. And she or he says milk ought to be added to the cup after the tea, not earlier than – one other challenge that usually divides tea-lovers.
On the Chemistry World website, Francl stated writing the ebook had “enhanced my enjoyment of a cup of tea” however famous “there have been a number of disquieting discoveries alongside the best way.”
“There are the stays of a lot of bugs in my tea – the DNA of lots of of various bugs have been recognized in tea leaves,” she stated.