By Introduction
A chemist’s unconventional recipe for the perfect cup of tea has caused quite a stir between the United States and England. Michelle Francl, a chemistry professor at Bryn Mawr College, has shared her findings in her new book “Steeped: The Chemistry of Tea.” However, her suggestions, including adding salt and lemon to remove the “scum,” have been met with skepticism and disapproval.
Unveiling the Science
In an op/ed for Chemistry World, Francl delves into her extensive research on the molecular basis of the perfect cuppa. She thoroughly studied 500 papers and conducted various experiments with different water compositions. One unsettling discovery she made was the presence of bug remains in tea leaves. Despite these findings, Francl admits that she has become more of an “agitated brewer of tea,” continuously dunking and swirling her tea bag infuser. According to her, this agitation leads to a more enjoyable tea-drinking experience.
Media Backlash
The British press wasted no time in reacting to Francl’s suggestions. The Daily Mail even conducted its own scientific experiment, testing her advice on preheating mugs and comparing loose leaves to tea bags. Their verdict on adding salt: “The result was simply a salty cup of incredibly hot tea that tasted horrible.”
The U.S. Embassy’s Response
As outrage spread across social media, the U.S. Embassy London issued a statement on X distancing itself from Professor Francl’s recommendations. They emphasized the sacred bond between tea and the two nations and dismissed her “outrageous proposal” regarding salt. They assured the people of the U.K. that adding salt to Britain’s national drink is not, and will never be, official United States policy. In a rather apologetic tone, the post concluded with a somewhat controversial claim: “The U.S. Embassy will continue to make tea in the proper way — by microwaving it.”
Let us unite in our steeped solidarity and show the world that when it comes to tea, we stand as one.
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