A recent suggestion by Michelle Francl, an American chemist, has ignited a fervent debate among tea enthusiasts across Great Britain. Francl’s proposal, inspired by an ancient Chinese manuscript, advocates for the addition of salt to tea as a means to achieve a smoother and less bitter taste.
The idea, detailed in Francl’s book “Steeped,” did not find immediate favor among British tea aficionados, prompting a flurry of reactions and discussions. Some found the notion of adding salt to tea unconventional, while others questioned its potential impact on the traditional British tea-drinking experience.
However, Francl’s unconventional advice isn’t entirely without precedent. Many now common culinary practices involving salt, such as sprinkling sea salt on chocolate or adding a pinch to desserts like ice cream, initially raised eyebrows before gaining acceptance for their ability to enhance flavors.
While the debate continues to brew, Francl’s suggestion has certainly stirred up conversations about the nuanced art of tea preparation and the potential for unconventional methods to yield surprising results. Whether salt in tea becomes a widespread practice or remains a topic of contention, Francl’s exploration of the intersection between chemistry and tea culture has undoubtedly left a lasting impression.
