Steeped
The Chemistry of Tea
Seiten
2024
Royal Society of Chemistry (Verlag)
978-1-83916-591-7 (ISBN)
Royal Society of Chemistry (Verlag)
978-1-83916-591-7 (ISBN)
Beginning with a leaf to cup introduction, this book looks at the molecular makeup of different types of tea, discusses brewing and steeping, and the age-old question of when, or even whether, to add milk.
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.
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.
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.
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
| Erscheinungsdatum | 12.01.2024 |
|---|---|
| Verlagsort | Cambridge |
| Sprache | englisch |
| Maße | 152 x 228 mm |
| Gewicht | 500 g |
| Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Getränke |
| Sachbuch/Ratgeber ► Natur / Technik | |
| Naturwissenschaften ► Chemie | |
| Technik ► Lebensmitteltechnologie | |
| ISBN-10 | 1-83916-591-X / 183916591X |
| ISBN-13 | 978-1-83916-591-7 / 9781839165917 |
| Zustand | Neuware |
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Buch | Softcover (2024)
Besorgungs Sammelkreditor (Verlag)
CHF 55,90
