Ok.
So make Tea in the microwave with plenty of salt.
I got it. Brits, you good? Boffins? Cheerio, pip, pip?
this post was submitted on 24 Jan 2024
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Hold on, about to have my morning cup o Yorkshire, will report back
Edit - it kinda just makes it... rounder. Tea is supposed to be a little bit bitter, the salt makes the softer flavours more pronounced so it kinda stops tasting like tea
Edit 2, second cuppa. Just realised the prof probably doesn't realise that a pinch of salt is actually quite a bit, so I tried an actual tiny pinch. You know what, it actually does improve it a tiny bit, but no enough that I need more salt in my life.
Does that daft cow not realise how much tea we drink? This is diabolical
Thanks for your research, I was too lazy to get off the chair and try myself
Now don't leave us hanging, won't you?
You need to drink more (average modern human drinks too less). Then you need more salt.
Add salt BEFORE putting the cup in the microwave, not after. Silly Brits.
Fun fact, the modern tea bag was invented by an American. We really know how to throw a tea party.
I believe it was invented by accident. They were sending over samples of some tea in individual silk bags and the people thought of putting the whole thing in the cup.
My understanding (from wiki) is that they intended it to be individual servings of tea, and that customers would dump the contents of the bag out.
Until one misunderstood and put the whole bag in and bam teabag.
"agitating the bag"
If you want to create a better cup of tea at least begin with tea leaves, not tea bags.
I could not agree more. However, a lot of tea drinkers love their dust filled paper bags.
Care to elaborate? I don't see how having the leaves in a bag is inferior to having them loose
A decent guide to tea grades here. Even with higher end teabags, any tea dust created (e.g. if the teabag gets squashed) gets trapped inside the bag. The tea dust makes for a more bitter cup.
With very few exceptions the tea used in teabags is of much lower quality than loose leaf tea. Often it´s just fannings and dust, swept from the floor.
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Whats next britain giving advice on how to most effictivly shoot ur fellow shoolchildren?
Nice one. 👍
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Now I'm curious how that would taste.
We are not talking about Tibetan butter tea salt levels here. In the article it is recommended to use just enough salt to tone down the bitterness by blocking the bitterness receptors on the tongue, not so much that the tea actually tastes salty.
Yeah 'make a better tea by making it taste less like a tea'. I have seen a lot of that from people who just don't like tea.
Though, for me that also include Brits, who spoil a good tea by adding milk ;-)
Though, for me that also include Brits, who spoil a good tea by adding milk ;-)
🤨 Breathe and count to ten. Stop grinding your teeth. No one needs to die. Breathe...
as far as I've heard the amount salt blocks bitterness is very individual, and doesnt work at all for some
I'll Chime in with my two cents that my experience with coffee and a pinch of salt really cuts the bitterness...
But I prefer bitter coffee so it's wasted on me.
Yeah, seems silly to discount something you've never tried just because it isn't what you're used to, but hey, that's the English way.
Uh no, hanging on in quiet desperation is the English way.
Oh bollocks. Any country with traditions are unlikely to respond well to beibg told they're doing it wrong. Tell Italians how to make pizza and see how they respond. Or try to tell the French anything
Well tea comes from China and Italian cuisine wouldn’t be jack-shit without the stuff they got from Meso-America.
David Bowie wrote a song about changes. It’s good. You should listen.
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If there only was a way to find out.
oh well, back to chewing dry tea leaves
The bad point for the British is: The professor is actually right! At least on the accord with the salt.
I don't agree with her on another issue: She suggested to add milk after brewing. Nope. You don't add milk at all. Or worse, lemon juice. Milk murders tea. It basically kills the more interesting chemicals by binding them into a mass that can't be used by the digestive tract.
Depends on the tea, some tea is to be made with milk, for example chai, and some can be made with lemon juice, but most teas are to be brewed and had as is
You have piqued my interest on the thing of milk binding up beneficial chemicals. Can you elaborate?
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Meanwhile China is over there watching the west argue about a drink it invented millennia ago.
I don't doubt this works because it definitely makes acidic/bitter coffee more palatable.
That's alright mate. I guess if I ever want advice on tea making, I'll speak to the Chinese.
Kinda surprised this is just now coming up for tea drinkers. 3rd wave coffee nerds have been using saline solution to cut down on bitter flavors for like a decade now.
This is the best summary I could come up with:
LONDON (AP) — An American scientist has sparked a trans-Atlantic tempest in a teapot by offering Britain advice on its favorite hot beverage.
Bryn Mawr College chemistry professor Michelle Francl says one of the keys to a perfect cup of tea is a pinch of salt.
The salt suggestion drew howls of outrage from tea-lovers in Britain, where popular stereotype sees Americans as coffee-swilling boors who make tea, if at all, in the microwave.
The U.S. Embassy in London intervened in the brewing storm with a social media post reassuring “the good people of the U.K. that the unthinkable notion of adding salt to Britain’s national drink is not official United States policy.”
The product of three years’ research and experimentation, the book explores the more than 100 chemical compounds found in tea and “puts the chemistry to use with advice on how to brew a better cup,” its publisher says.
She also advocates making tea in a pre-warmed pot, agitating the bag briefly but vigorously and serving in a short, stout mug to preserve the heat.
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