Steeped: The Chemistry of Tea
Steeped: The Chemistry of Tea by Michelle M. Francl, the Frank B. Mallory Professor of Chemistry, examines the world鈥檚 most popular beverage through the lens of chemistry. Beginning with a leaf-to-cup introduction, Francl looks at the molecular makeup of different types of tea and discusses brewing and steeping. (Royal Society of Chemistry, 2024)
