Chemist who drinks tea with salt explains why!
Renowned chemist Michelle Francl's revelation of the scientific basis for adding salt to tea has sparked a major debate in the tea world. Francl says that adding a tiny amount of salt to tea reduces bitterness and makes the taste of the tea more balanced.
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Renowned chemist Michelle Francl has surprised tea lovers by revealing the scientific basis for adding salt to tea. The suggestion shared by Francl in her book "Steeped: The Chemistry of Tea" has turned into an international tea storm. Focusing on many topics from the brewing of tea to the effect of sugar, the role of teapots, and the addictive potential of tea, Francl emphasizes how tea has become a ritual throughout history.
According to Francl, adding salt to tea reduces bitterness, and sodium ions affect the perception of bitter taste. This suggestion, based on the chemical structure of tea, has a foundation that can change the taste of tea.
The scientific perspective presented in Francl's book prompts a questioning of traditional tea-drinking habits. However, it should not be forgotten that excessive salt consumption can be harmful to health. Francl states that salty tea not only satisfies scientific curiosity but also provides an opportunity to question traditional tea culture.
Another theme that stands out in Francl's writing is the conflict between science and tradition. While noting that some people may oppose traditional tea-drinking habits, Francl calls for reflection on how science can make the world a better place.