Fiery Tea Debate: The U.S. and Britain are again engaging in a salty tea debate, literally this time, after the Boston Tea Party. In a new book, “Steeped: The Chemistry of Tea,” Michelle Francl, a chemistry professor at Bryn Mawr College, suggests a transatlantic debate over how to temper the bitterness of tea: add salt to it. Salt works wonders over fries and bland chicken breasts, but now it’s in our afternoon tea as well.
Professor Francl explained that subtle salinity can reduce tea’s bitterness and make it go down smoothly. Once publicized, this tea hack left Brits reeling. In an X (formerly Twitter) post, Good Morning Britain cheekily responded, “This feels like a crime.” On the show, the anchors called this tip “absolute craziness” and stated that an American can’t be a tea expert. In a world where Tibetan butter tea includes salt, perhaps people don’t find the idea so far-fetched.
In China, where all tea originated, the people of Shanwei serve salted tea. However, in Japan, people also know sakura (or cherry blossom) tea to have a salty taste. And recently, Taiwan introduced the world to salted cheese foam in boba tea. The practice of salting our tea, as much as the British balk at this idea, is here to stay. So, perhaps an American chemist can teach the British—the stalwarts of tea tradition—something new about their beloved national brew after all.
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Professor Francl steeps in success amidst transatlantic tensions over salted tea
To defuse the brewing tension after Professor Michelle Francl’s salty suggestion, the U.S. The Embassy in London humorously expressed solidarity with Britain in a playful X (formerly Twitter) post, stating that adding salt to Britain’s national drink is not official United States policy. And never will be.” However, the U.S. Embassy also stated that Americans would continue to microwave their tea. Whether the British and Americans will get along again is uncertain at Tasting Table.
In this kettle of flavorful controversy, it seems that Professor Francl is enjoying the last laugh. Francl’s new book has already been served, sparking a debate between Britain and the U.S. over the ideal cup of tea. The professor knows how to stir up a media and tea storm, regardless of the tea debate.
