US Scientist's Tea Recommendations Brew Controversy in UK

Chemistry Professor Michelle Francl's suggestion to add salt to tea, among other unconventional methods, stirs debate and prompts humorous response from US Embassy in London.

American scientist Michelle Francl, author of 'Steeped: The Chemistry of Tea', has sparked controversy in the UK by suggesting the perfect cup of tea includes a pinch of salt to reduce bitterness and a squeeze of lemon to remove the 'scum' that can form on the surface of the drink.
Francl's other recommendations include using loose leaf tea, agitating the tea bag, serving tea in a short, stout mug to preserve heat, and adding warm milk after the tea has been poured into the cup.
The US Embassy in London issued a tongue-in-cheek statement assuring the UK that adding salt to tea is not official US policy, and jokingly added that the embassy will continue to make tea by microwaving it.
Francl's book, based on three years of research and experimentation, explores the more than 100 chemical compounds found in tea and offers advice on how to brew a better cup.
Despite the uproar, adding salt to tea is not a new concept and can be traced back to 8th century Chinese manuscripts.