Last November, a windstorm, known as Storm Ciarán in the U.K., blew through Europe with wind speeds as high as 130 kilometers per hour. All that wind came with a significant drop in atmospheric pressure. Researchers found that the pressure drop was large enough to lower the boiling point of water more than full 2 degrees Celsius. That difference probably wouldn’t register for anyone waiting for their kettle to boil, but it could decidedly affect the final cup of tea. Tea flavor is quite sensitive to the temperature of the boiling water used to brew it, as it affects how well the tannins get extracted. According to the researchers, Ciarán’s conditions potentially ruined millions of cups of breakfast tea in the greater London area. (Image credit: E. Akyurt; research credit: G. Harrison et al.; via Gizmodo)
How a Storm Can Ruin Your Tea
