A U.S. scientist's tea recipe has Brits aghast. Salt? Warm milk? The horror!
Some 250 years after Americans ruined a lot of British tea in Boston Harbor, a U.S. chemist's salty tip for the perfect cup has prompted an intervention from the U.S. Embassy in London.
LONDON — It was an innocent little detail, backed by centuries of science, in a chemistry book about tea. Something American author Michelle Francl never anticipated would cause a stir, or a brewhaha — and land the U.S. Embassy in hot water.
Researching her new book, Francl analyzed caffeine levels and studied the molecules that
