Steeped : the chemistry of tea /

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 color, taste and scent and its s...

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Bibliographic Details

Main Author:	Francl, Michelle (Author)
Format:	Book
Language:	English
Published:	Cambridge, UK : Royal Society of Chemistry, 2024.
Subjects:	Tea > Analysis. Tea > Composition. Camellias. Tea. Caffeine. Theophylline. Analytical chemistry. Biochemistry. Plant metabolites. Plant polyphenols.