There is nothing like a steaming hot cup of tea on a winter morning or late at night. In the winter, tea is often the best way to stay warm, welcome guests or relieve headaches. Worldwide, the beverage has had a profound impact on people’s lifestyles and customs. Modern teas, which have their origins in China, come in a variety of flavours and rich tastes that contribute to the development of tea cultures around the world. In addition to adding cardamom and ginger to tea, people do a lot of other things. An American chemist has shared some suggestions for flavouring tea. She has even recommended the use of salt in one of these suggestions. Her advice is primarily focused on tea-making techniques.
Dr Michelle Franky, an American chemist, suggested in an interview that one should heat the cup before brewing tea. According to Dr Michelle, the tea will taste better and its antioxidant and caffeine content will rise if the cup is kept warm. She advises filling the tea cup with hot water first, then leaving it for a few minutes before emptying it.
The subject of whether cold milk should be added to the cup before or after the tea is prepared is one that is frequently asked. There’s more to the recipe of Dr Franky’s Classic British Cuppa Tea. According to her, tea should only be served hot (after it has boiled). It needs to be swiftly combined with the milk using a spoon.
After this comes the most controversial phase according to Dr Franky. She says that a little salt should be added to the tea. Many people think that sugar reduces bitterness in tea, but the reality is that salt is more effective in this case. Dr Franky says that the taste of fruit tea becomes better with salt.
So would you like to try a little salt in your tea?
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