Opinion | Salt in tea? US chemist’s China-inspired advice to make the perfect cup causes brew-haha in Britain – but she might have a point
In case you didn’t hear, last week an American chemist stirred up quite a tempest in teapots across Great Britain. Michelle Francl, a professor in the state of Pennsylvania, published a book called Steeped: The Chemistry of Tea. The science-based tome expounds on molecules and atomic structure and engages in a meticulous analysis of caffeine … Read more
