"The Science of Tea: Debunking Myths and Perfecting the Brew"
TL;DR Summary
Chemist Michelle Francl explores the chemistry behind tea in her new book "Steeped: The Chemistry of Tea," focusing on the single plant Camellia sinensis and its various varieties. The chemistry of tea processing transforms the leaves into different types of tea, with factors such as picking time and oxidation affecting the final product. Francl shares tips for brewing the perfect cup of tea, including decaffeination and adding milk, and explains the science behind adding a pinch of salt. Her research on tea has given her a new perspective on the scale and richness of chemistry.
- How to spot the chemistry in your cup of tea PBS NewsHour
- Opinion: We Brits don’t need tea-brewing advice from Americans CNN
- We Tested and the Brits Are Wrong: You Should Be Adding Salt to Your Tea Serious Eats
- No salt please, we’re British: how to make the perfect cup of tea The Guardian
- Milk. Lemon. Salt? An American’s Tea Recipe Causes a Stir in UK. The New York Times
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