A top tea tip from one of our new books has raised eyebrows around the world this week: adding a pinch of salt.
Cuppa connoisseur Dr Michelle Francl’s quest for brew-topia has seen her read more than just tea leaves to produce her new book, Steeped: The Chemistry of Tea.
Dr Francl is the Frank B. Mallory Professor of Chemistry at America’s Bryn Mawr College. The celebrated chemist has devoured more than 500 scientific papers – and countless cups of tea – since starting her research for the book.
Some of Dr Francl’s research almost beggars be-leaf, including testing methods that date as far back as the eighth century, trying to decaffeinate tea with vodka, and even wiring up her teapots and cups for science.
The UK’s devotion to tea is steeped in history, with Brits gulping down approximately 100 million cups each day. But Dr Francl believes even the biggest tea lovers can improve their skills by putting her research into practice.
The idea of adding a pinch of salt to tea has particularly captured the media's and the public's attention. You can find a series of tips from the book at the end of this article.