What does chemistry professor Michelle Francl claim salt does?

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Michelle Francl Claims Salt Moderates Bitterness in Tea

US chemistry professor Michelle Francl suggests that adding a small amount of salt to tea can effectively moderate the perception of bitterness. This technique is particularly useful for rectifying tea that has been accidentally overbrewed, according to Francl, who teaches at Bryn Mawr College in Pennsylvania. Her insights into the chemical interactions in tea are detailed in her book, "Steeped: The Chemistry of Tea."
Salt's Effect on Bitterness Perception

Francl's primary assertion is that a pinch of salt, an amount too small to be tasted, can alter how bitterness is perceived by the palate. This chemical intervention can rescue a cup of tea that has become unpleasantly bitter, such as when it has steeped for too long. She personally vouches for this method, stating that she has adopted the practice of adding a tiny pinch of salt with positive results.
Application for Overbrewed Tea

The suggestion to add salt is presented as a practical solution for a common tea-making mishap: overbrewing. When tea leaves are left in hot water for an extended period, they can release excessive tannins, leading to a pronounced bitter flavour. Francl's chemical understanding suggests that the presence of sodium ions from the salt can interact with taste receptors or other chemical compounds in the tea to reduce the intensity of the bitter sensation.
Broader Context of Tea Chemistry

Beyond the use of salt, Francl's work also touches on other factors influencing the tea-drinking experience. She reportedly advocates for adding warmed milk and preheating the mug or teapot. These additional steps, from a chemical perspective, are believed to enhance the release of desirable compounds like caffeine and antioxidants from the tea leaves.

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What does chemistry professor Michelle Francl claim salt does?

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