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Steeped: The Chemistry of Tea - Francl, Michelle
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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 ...

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Steeped: The Chemistry of Tea 2024, Royal Society of Chemistry

ISBN-13: 9781839165917

Hardcover