American scientist reveals her secret to the perfect cup of tea… And what she puts in it will shock you

  • Professor Michelle Francl claims to have found the secrets of a perfect cuppa
  • She suggests adding warm milk, a short mug and a pinch of salt

It is deeply woven into the fabric of British culture.

But now a US scientist claims to have discovered the secrets of a perfect cuppa.

Professor Michelle Francl, professor of chemistry at Bryn Mawr College, claims that Brits should use a short, sturdy mug and choose leaves over tea bags.

As for the milk, Professor Francl suggests that you should use warm milk to reduce the chance of curdling.

But most unusual of all is her suggestion to add a pinch of salt to your brew, to “reduce the bitterness.”

It is deeply woven into the fabric of British culture. But now a US scientist claims to have discovered the secrets of a perfect cuppa

How to make the perfect cuppa, according to Professor Francl

  1. Add a pinch of salt to reduce the bitterness
  2. Use warm milk to reduce the chance of curdling
  3. Use a short, sturdy mug to keep your tea hotter
  4. Use tea leaves over tea bags
  5. Heat your cup (or pot)
  6. Only use your tea leaves or tea bag once
  7. Never put your tea in the microwave
  8. Do not steep for too long

Professor Francl analyzed hundreds of research articles and ancient texts dating back more than 1,000 years to come up with her ultimate, albeit baffling, recipe.

She says the most important factors for a delicious cup of char are:

1. Add a pinch of salt – the sodium ion in salt blocks the chemical mechanism that makes tea taste bitter.

2. Heat the milk and add it second – this reduces the chance of curdling and can better control the speed at which the tea cools.

3. Steep tea bags quickly, but with plenty of dipping and squeezing – to reduce the sour-tasting tannins created by caffeine slowly dissolving in water.

In less controversial advice, Professor Francl says it helps to preheat your cup or pot to release more ‘aromatics’ from the tea.

And a little squeeze of lemon juice can remove the ‘foam’ that sometimes appears on the surface of the drink and is formed by chemical elements in the tea and water.

Last night Professor Francl insisted her findings were solid, despite coming from a country where tea plays second fiddle to coffee – and is usually served ice cold.

She told the Mail: ‘You get terrible cups of tea in the US. Here people often use lukewarm water straight from the tap. It’s horrible.

“I grew up in the Midwest, a coffee-heavy country, but tea has always been my favorite drink—and I’ve invested a lot of time studying it.”

Professor Francl analyzed hundreds of research articles and ancient texts dating back more than 1,000 years to come up with her ultimate, albeit baffling, recipe (stock image)

Professor Francl analyzed hundreds of research articles and ancient texts dating back more than 1,000 years to come up with her ultimate, albeit baffling, recipe (stock image)

Professor Francl’s research, which she has documented in a new book called Steeped: The Chemistry of Tea, has also found that the aroma of tea is almost as important as its taste. So if you drink from a takeaway cup, it’s best to remove the lid.

Larger tea bags have been found to work better because they allow the tea leaves to move, keeping them in contact with the water.

Caffeine-free tea can be made by steeping a tea bag for 30 seconds, removing it and discarding the liquid, then adding fresh water and brewing again for five minutes.

After water, tea is the most consumed beverage worldwide, and people have been obsessed with the perfect way to brew it for hundreds of years.

A Chinese mystic from the Tang Dynasty says that tea, perfectly prepared, has the power to elevate one “to the realms of the unshakable gods.”

Professor Francl believes its enduring appeal comes from the unique aromatic experience and rich flavor profile it offers, along with its caffeine content.

“Tea is a cultural touchstone in Britain but is consumed all over the world,” she said.

“Even after all these years of drinking tea and researching chemistry, I’ve learned new things about what’s in my cup and how to make the very best cup of tea.”