"The Science of Tea: Debunking Myths and Perfecting the Brew"
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.