While medical and dietary experts caution against excessive salt intake, chemistry professor Michelle Francl from Bryn Mawr College in Pennsylvania suggests adding a pinch of salt to tea. In her book, Steeped: The Chemistry of Tea, Francl emphasizes that this is a personal tip rather than a strict recommendation.
Historical Context
Before proposing this unconventional idea, the professor delved into historical tea traditions, including references to 8th-century Chinese manuscripts. These ancient texts mention salt as an essential ingredient in tea preparation.
This practice was later adopted by others.
Why Add Salt to Tea?
According to Francl, salt doesn’t enhance flavor in the conventional sense—it influences chemical reactions. Specifically, salt suppresses the bitterness of strong tea by blocking certain taste receptors.
For an even better brew, Francl recommends adding a few drops of lemon juice to prevent the formation of a film on the surface of the tea.
Tips for the Perfect Cup
- Use thick-walled mugs to retain heat longer.
- If adding milk, warm it beforehand to avoid cooling the tea.
- Avoid using a microwave to heat water, as it can negatively affect the tea’s quality and taste.
This unique approach to tea preparation blends historical tradition with modern scientific understanding, offering a fresh way to enjoy a timeless beverage. Try it yourself and experience a surprisingly smooth and well-balanced cup of tea.
