Steeped : The Chemistry of Tea / Michelle Francl.

Format:

Book

Author/Creator:

Francl, Michelle, (author).

Language:

English

Subjects (All):

Analytical chemistry.

Biochemistry.

Tea--Analysis.

Tea.

Physical Description:

1 online resource.

Edition:

First edition.

Place of Publication:

London, England : The Royal Society of Chemistry, [2024]

Summary:

"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." -- Publisher's description.

Contents:

A cup of chemistry

Reading the tea leaves

The drug in the cup

The taste of Zen

The agony of the leaves

Sugar and spice

Earth, wind, fire, and water.

Notes:

Includes bibliographical references.

ISBN:

1837670390

1837670382

9781837670390

9781837670383

183916591X

9781839165917