U.S. London embassy disavows scientist's advice to put salt in tea

In Bryn Mawr College chemist Michelle Francl's new book Steeped: The Chemistry of Tea, she advises that brewing the perfect cuppa involves adding a pinch of salt. She claims that the sodium blocks the tongue's bitter taste receptors, improving the flavor of the tea. — Read the rest
The post U.S. London embassy disavows scientist's advice to put salt in tea appeared first on Boing Boing.