Description

Book Synopsis
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.

Trade Review
Like many good teachers, Francl scaffolds her knowledge with sip-sized summaries to go along with some of the deeper dives into the molecular world of tea. -- Matthew R Hartings * Nature Chemistry *

Table of 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

Steeped: The Chemistry of Tea

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    A Hardback by Michelle Francl

    £19.00

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    Order before 4pm today for delivery by Mon 7 Sep 2026.

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      Book details

      Publisher Royal Society of Chemistry
      Published 24 January 2024
      ISBN-13 9781839165917
      978-1839165917
      ISBN-10 183916591X
      Also in:
      Food & Drink Tea and coffee Science & Nature Food chemistry / Food science Popular science

      Description

      Book Synopsis
      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.

      Trade Review
      Like many good teachers, Francl scaffolds her knowledge with sip-sized summaries to go along with some of the deeper dives into the molecular world of tea. -- Matthew R Hartings * Nature Chemistry *

      Table of 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

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