The special relationship between two G7 countries has possibly been imperilled by an American scientist’s claim that Britain’s favoured brew requires a pinch of salt.
The international incident was triggered when a scientist from the US claimed to have found the recipe for a perfect cuppa. The secret, according to Michelle Francl, a professor of chemistry at Bryn Mawr College, is a pinch of salt – and energetic squeezing of the teabag.
“You get some awful cups of tea in the US. People here often use lukewarm water straight from a tap. It’s horrific,” said Francl, who analysed research papers and ancient texts dating back more than 1,000 years, documenting these experiments in her new book, Steeped: The Chemistry of Tea.
Suggesting that the claim itself needs to be taken with a large pinch of salt, the US embassy conceded that the controversial recipe for a perfect cup of tea had “landed our special bond with the United Kingdom in hot water”.
Writing on X, the embassy said because tea was “the elixir of camaraderie, a sacred bond that unites our nations, we cannot stand idly by as such an outrageous proposal threatens the very foundation of our Special Relationship”.
The post solemnly reassured a horrified country: “We want to ensure the good people of the UK that the unthinkable notion of adding salt to Britain’s national drink is not official United States policy. And never will be.”
However, the post has nevertheless left anxious Britons in a state of trepidation. Referring to another nuclear moment in the nations’ relationship – when an American woman claimed on TikTok that tea could be made in a microwave – the post ended with the solemn promise: “The US embassy will continue to make tea in the proper way – by microwaving it.”
In less controversial advice, Francl suggests using short, stout mugs as they have less surface area, so keep tea hotter. Pre-heating your mug or teapot is crucial, she says: the warmth increases the amount of caffeine and antioxidants released which, she says, creates vital “aromatic compounds”.
Finally, settling the question that has troubled British tea drinkers and snobs for centuries – whether to be a miffy (milk in first) or not – Francl found that milk should be added after pouring the tea to reduce the chance of it curdling. The milk, she added, should be warmed.
Also key to a perfect cuppa is the use of larger teabags that allow the tea leaves to move around, keeping them in contact with the water – although ideally, you should use loose leaves.
Further advice – that should surely be unnecessary for even the most casual of tea aficionados – is that teabags and loose leaves should be used only once.
“The research shows that the size of the bag really matters, not the shape, but some shapes give you more space,” said Francl.
Francl’s pro tips for the perfect brew are:
Adding a pinch of salt – the sodium ion in salt blocks the chemical mechanism that makes tea taste bitter.
Steeping teabags quickly but with plenty of dunking and squeezing – to reduce the sour-tasting tannins created by caffeine dissolving slowly in water.
Decaffeinated tea can be made by steeping a teabag for 30 seconds, removing it and discarding the liquid, then adding fresh water and rebrewing for five minutes.
A small squeeze of lemon juice can remove the “scum” that sometimes appears on the surface of the drink, which is formed from chemical elements in the tea and water.
The aroma of tea is almost as important as the taste – so when drinking from a takeaway cup, it’s best to remove the lid.
