Salt in tea? An American chemical recipe sparks controversy in the United Kingdom

But Michelle Frankel, a chemistry professor at Bryn Mawr College in Pennsylvania who has published a new book on tea, has suggested techniques for making the perfect drink that are unfamiliar to many Britons.

She advised that adding a little salt can help make the tea taste less bitter. She went further, recommending a squeeze of lemon, which helps remove the “scum” that can settle on the surface of the water. She's also a fan of strong dunking and tea bag pressing.

Tea-loving Britons were particularly distressed.

The Daily Mail newspaper said in a headline: “An American scientist reveals her secret to the perfect cup of tea… but adding hot milk and salt risks leaving Britons at boiling point.”

Sensing a possible diplomatic incident, the US Embassy in London issued a “An important statement about the recent tea controversy“.

“Tea is the elixir of camaraderie, the sacred bond that unites our nations. We cannot stand idly by because such an outrageous proposal threatens the foundation of our special relationship.”

“So we want to assure the good people of the UK that the unthinkable idea of ​​adding salt to Britain's national drink is not official US policy. It never will be.”

But the country that once threw British tea into the sea couldn't resist stirring up a little trouble. The embassy added that its staff “will continue to prepare tea the right way – by heating it in the microwave.”

British government Join the fun“We value our special relationship, however, we must disagree wholeheartedly,” he wrote in a post. “…Tea can only be prepared using a kettle.”

On Wednesday evening, the word “microwave” was trending on British Twitter. Some pointed out that this was not the first time Americans had attacked Britain by suggesting that it was acceptable to heat a cup of tea in the microwave. After an American parody on TikTok about preparing tea with lemon juice powder, cinnamon and Tang soft drink, British officials said… Army club To clarify the situation.

Frankel seems serious about her tea advice. In her new book, Drowned: The Alchemy of Tea, she documents tea-making practices dating back more than 1,000 years. She recommends using shorter cups, with less surface area, to help keep the tea warm, and says preheating the cup is important because it increases the amount of caffeine and antioxidants that are released.

Throwing caution to the wind, Frankel bravely weighed in on the “Great Milk Debate” and concluded that it was better to pour the milk first rather than last, but recommended using warm milk to reduce the chances of it curdling.

Frankel suggested that practices on both sides of the Atlantic could improve. “You get some terrible cups of tea in the States,” she told the Daily Mail. “People here often use lukewarm water straight from the tap. It's terrible.”