Steeped

The Chemistry of Tea
Erscheinungsjahr 2024
ISBN: 978-1-83916-591-7
Verlag: RSC Publishing

Buch, Englisch, 240 Seiten, Format (B × H): 158 mm x 233 mm, Gewicht: 1052 g

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.

Autoren/Hrsg.

Francl, Michelle

Fachgebiete

• Interdisziplinäres Wissenschaften Wissenschaften: Allgemeines Populärwissenschaftliche Werke
• Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie

Inhaltsverzeichnis

- 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

Über Autor(innen)

Francl, Michelle
Michelle Francl is the Frank B. Mallory Professor of Chemistry at Bryn Mawr College and an Adjunct Scholar of the Vatican Observatory. She is a quantum chemist who has worked in areas ranging from the development of methods for computational chemistry to the structures of topologically intriguing molecules. Her essays on science, culture and policy have appeared in Nature Chemistry and Slate as well as in a number of essay collections. She was elected a Fellow of the American Chemical Society in 2009 and is the 2019 recipient of the ACS Philadelphia Section Award. She gives occasional workshops on writing for scientists.

Michelle M. Francl, Ph.D. is the Frank B. Mallory Professor of Chemistry at Bryn Mawr College where she teaches and does research on molecules with weird and unexpected shapes. She is also an Adjunct Scholar of the Vatican Observatory where her science and faith collide. Her essays on science, culture and policy have appeared in Slate, the journal Nature Chemistry, and in several print collections. She has been a devoted tea drinker since her primary school days. Despite the lamentable tea generally served up in the US, she never drinks coffee – except in Rome.