this post was submitted on 24 Jan 2024
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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 tip is included in Francl’s book “Steeped: The Chemistry of Tea,” published Wednesday by the Royal Society of Chemistry.

Not since the Boston Tea Party has mixing tea with salt water roiled the Anglo-American relationship so much.

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.”

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[–] [email protected] 58 points 9 months ago (2 children)

Ok.

So make Tea in the microwave with plenty of salt.

I got it. Brits, you good? Boffins? Cheerio, pip, pip?

[–] [email protected] 13 points 9 months ago

Tips hat

Evnin' Govna' !

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[–] [email protected] 49 points 9 months ago* (last edited 9 months ago) (3 children)

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

[–] [email protected] 10 points 9 months ago

Thanks for your research, I was too lazy to get off the chair and try myself

[–] [email protected] 3 points 9 months ago

Now don't leave us hanging, won't you?

[–] [email protected] 3 points 9 months ago* (last edited 9 months ago)

You need to drink more (average modern human drinks too less). Then you need more salt.

[–] [email protected] 45 points 9 months ago

Add salt BEFORE putting the cup in the microwave, not after. Silly Brits.

[–] [email protected] 34 points 9 months ago (1 children)

Fun fact, the modern tea bag was invented by an American. We really know how to throw a tea party.

[–] [email protected] 24 points 9 months ago (1 children)

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.

[–] [email protected] 22 points 9 months ago (2 children)

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.

https://en.m.wikipedia.org/wiki/Tea_bag

[–] [email protected] 33 points 9 months ago (1 children)
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[–] [email protected] 3 points 9 months ago

Until one misunderstood and put the whole bag in and bam teabag.

[–] [email protected] 29 points 9 months ago* (last edited 9 months ago) (2 children)

"agitating the bag"

If you want to create a better cup of tea at least begin with tea leaves, not tea bags.

[–] [email protected] 9 points 9 months ago

I could not agree more. However, a lot of tea drinkers love their dust filled paper bags.

[–] [email protected] 6 points 9 months ago (3 children)

Care to elaborate? I don't see how having the leaves in a bag is inferior to having them loose

[–] [email protected] 14 points 9 months ago

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.

[–] [email protected] 3 points 9 months ago* (last edited 9 months ago) (4 children)

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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[–] [email protected] 27 points 9 months ago (6 children)

Whats next britain giving advice on how to most effictivly shoot ur fellow shoolchildren?

[–] [email protected] 9 points 9 months ago

Nice one. 👍

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[–] [email protected] 24 points 9 months ago (3 children)

Now I'm curious how that would taste.

[–] [email protected] 32 points 9 months ago* (last edited 9 months ago) (2 children)

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.

[–] [email protected] 11 points 9 months ago (1 children)

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 ;-)

[–] [email protected] 14 points 9 months ago

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...

[–] [email protected] 7 points 9 months ago (1 children)

as far as I've heard the amount salt blocks bitterness is very individual, and doesnt work at all for some

[–] [email protected] 6 points 9 months ago

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.

[–] [email protected] 20 points 9 months ago (3 children)

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.

[–] [email protected] 22 points 9 months ago

Uh no, hanging on in quiet desperation is the English way.

[–] [email protected] 12 points 9 months ago (1 children)

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

[–] [email protected] 5 points 9 months ago* (last edited 9 months ago) (5 children)

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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[–] [email protected] 13 points 9 months ago (1 children)

If there only was a way to find out.

[–] [email protected] 13 points 9 months ago

oh well, back to chewing dry tea leaves

[–] [email protected] 18 points 9 months ago (4 children)

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.

[–] [email protected] 7 points 9 months ago (2 children)

Where do you stand on sugar?

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[–] [email protected] 5 points 9 months ago

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

[–] [email protected] 3 points 9 months ago (3 children)

You have piqued my interest on the thing of milk binding up beneficial chemicals. Can you elaborate?

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[–] [email protected] 14 points 9 months ago

Meanwhile China is over there watching the west argue about a drink it invented millennia ago.

[–] [email protected] 12 points 9 months ago

I don't doubt this works because it definitely makes acidic/bitter coffee more palatable.

[–] [email protected] 10 points 9 months ago

That's alright mate. I guess if I ever want advice on tea making, I'll speak to the Chinese.

[–] [email protected] 6 points 9 months ago (1 children)

Salt in tea ... Your having a giraffe

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[–] [email protected] 6 points 9 months ago

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.

[–] [email protected] 5 points 9 months ago

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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