American Chemist's Suggestion of Adding Salt to Tea Stirs Controversy in Britain

Michelle Francl's New Book 'Steeped: The Chemistry of Tea' Sparks Outrage and Humorous Responses

American chemistry professor Michelle Francl, in her new book 'Steeped: The Chemistry of Tea', suggests that a tiny bit of salt can improve the taste of tea by blocking the bitter receptors in our mouths.
The suggestion has sparked outrage in Britain, where tea is a national obsession and the idea of adding salt to it is seen as a sacrilege.
Despite the backlash, Francl stands by her research, which is based on the study of more than 100 chemical compounds found in tea.
The U.S. Embassy in London issued a tongue-in-cheek statement assuring that adding salt to tea is not official U.S. policy.
Francl's book also offers other tips for brewing a better cup of tea, such as using a pre-warmed pot, agitating the tea bag briefly but vigorously, and serving the tea in a short, stout mug to preserve the heat.