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  • Steeped: The Chemistry of Tea by Michelle Francl book cover
  • Steeped: The Chemistry of Tea by Michelle Francl book cover
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Steeped: The Chemistry of Tea

by Michelle Francl

Tea, examined through chemistry

$52.41 USD
$61.66 USD $52.41 USD
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AlbakiReads Editorial

Tea, examined through chemistry

Michelle Francl traces tea from the leaves of Camellia sinensis to the compounds that shape its colour, taste, scent and stimulating effects. The discussion ranges across styles from green tea to pu-erh, with caffeine as one point of inquiry: how it gets into tea and how it can be removed. Practical questions meet the science, including the chemistry of adding milk and advice on brewing. The book connects the composition of tea with familiar choices made when preparing a cup.

Good fit for readers who enjoy

  • Tea drinkers curious about the science behind flavour, aroma and caffeine.
  • Readers interested in food chemistry and the differences among tea styles.
  • Home brewers seeking chemistry-based guidance on preparing tea.

Themes

Tea chemistryCaffeineTea stylesBrewing methodsMilk in tea

Based on publisher information and book metadata.

Book overview

Tea is the world's most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant.

Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent - and its stimulating effects. The best-known is caffeine, but how does caffeine end up in tea and how can you get it out?

Beginning with the leaves, Steeped explores the chemistry behind different styles of tea, from green teas to pu-erh. It tackles the age-old question of when, or even whether, to add milk. And it puts the chemistry to use with advice on how to brew a better cup.

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