Janice R. Andrews
In an unexpected turn of events, a transatlantic debate over tea-brewing customs has been sparked by an odd tip from an American professor about how to make the ideal cup of tea.
Bryn Mawr College chemistry professor Michelle Francl suggested using a quick dunk-and-squeeze technique for teabags and a dash of salt in tea. According to Francl’s observations, which are detailed in her most recent book on tea, compressing teabags lessens the sour taste of tannins and sodium stops a process that causes bitterness.
But the ideas have caused such a sensation in Britain that the US Embassy in London released a statement renouncing its support for Francl’s suggestions. The official statement assured the UK that the unique bond over tea remains intact and underlined that adding salt to Britain’s national drink is not official US policy.
The embassy’s humorous statement came to an end with the declaration that they will keep preparing tea “the proper way—by microwaving it.”
The UK government responded by taking to social media to thank the US for the Special Relationship while vehemently objecting to the use of salt. In their counterargument, they highlighted how crucial it is to make tea in a kettle.
In support of her proposals, Francl cited a thorough investigation that examined numerous publications and historical writings dating back more than a millennium. She also suggested adding a squeeze of lemon juice to keep “scum” from forming on the water’s surface, and she gave accurate advice about adding warmed milk after brewing.
Tea lovers on both sides of the Atlantic are left to wonder whether these outlandish suggestions would transform the art of preparing tea or just continue to be a source of dispute in the long-standing cultural relationship over a cup of tea while the discussion rages on.
