Earlier this year, an American scientist stirred some serious international froth with her explosive tea theory-our beloved brew could use a pinch of salt for perfection. Dropping this bombshell in her book, Steeped: The Chemistry of Tea, Dr. Michelle Francl purported that adding salt to your cuppa helps mitigate its bitterness. Why? Sodium ions in salt have a block party with the bitter receptors in our mouths. Of course, this claim sent shockwaves, even prompting the U.S. Embassy in London to clarify-through a social media commotion- that salting the national brew of the UK was not endorsed by the U.S. In jest, the Embassy confirmed its dedication to making tea the "right way," via microwave.

However, there’s a teapot tempest that’s actually got some serious health stakes: scalding hot water. A victim of its sheer rage, delicate tea leaves are scorned into bitterness, and numerous studies link drinking piping hot tea and esophageal cancer. So, for those of you harboring esophageal cancer risk factors or guzzling down gallons of tea daily, it might be worth pondering cold brewing or using less heated agua.

Veering away from brewing styles, salt is merely one unconventional condiment people are adding to their brew, seeking a unique taste or health upgrade. We’ve grilled few experts to get their opinions on some popular, peculiar picks.

Mint tops the list, hailed for its invigorating aroma and potential to soothe digestive discomfort and stress-an all-rounder applauded by nutrition aficionado, Jackie Newgent. However, there's a surprising villain in this plot-salt. Despite its clever trick of disguising bitterness, slapping your tea with salt is a health faux pas. Americans, Newgent points out, are already overdosing on sodium. There are other, sweet substitutes, she advises, like fruit that outsmart bitterness while also boosting antioxidant infusion. Win-win!

Artificial sweeteners score high on the naughty list too, due to obesity, type 2 diabetes, and hypertension links. But if you wish to spice things up, consider citrus juice or peels. Adding a fresh zest or juice injection to your brew multiplies the vitamin C concentration, and bonus stuns with aromatic elegance. And don't be fooled by the social media hype about essential oils enhancing your tea. They're potent and unpredictable, and not stringently regulated when it comes to their culinary application.

Milk's also made the cut, an uncommon sight in American tea cups but scores brownie points with its teeth-staining combat skills, calcium and protein perks.

Slip to the dark side and you find microplastics-these teeny toxic terror bits can infiltrate your brew through certain teabags that disintegrate, turning your tea time into a cardiovascular nightmare. The solution? March towards loose tea leaves or plastic-free bag brands.

And lastly, let's seal this ramble with a wink at Ginger. A wiz at digestion relief, its anti-inflammatory and anti-carcinogenic properties are worth more than a mention. Nausea? Upset stomach? Motion sickness? Ginger's got your back, so go ahead and steep in its goodness.