Tea is the world’s most popular beverage with billions of cups being drunk each day worldwide. Tea contains hundreds of different chemical compounds which contribute to its colour, taste and scent - and its stimulating effects. The best-known is caffeine, but why does the plant make caffeine in the first place? What other mood-altering substances are found in a cup of tea?
In this hour-long, interactive event from Chemistry World Webinars, chemist Michelle Francl, author of Steeped: The chemistry of tea, dives into what goes on in a cup of tea to discover the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant.
Beginning with the leaves, Michelle explores the chemistry behind the production and infusion of different styles of tea, from green teas to pu’erh. Michelle also takes you through the advice in Steeped which uses chemistry to offer advice on how to brew a better cup. Should you agitate the tea bag? Why do you get a weird film on your tea when you make it in the microwave and how can you get rid of it? What influence does the shape of the tea bag have on the final cup? And, of course, Michelle tackles the age-old question of when, or even whether, to add milk.
Want a discount off your own copy? Apply the code CHEMISTEA30 for 30% off the print or digital book at: rsc.li/Steeped-discount
And see what else we've got cooking at www.chemistryworld.com/webinars
15 фев 2024
