Billions of cups of tea are drunk each day making it the world’s most popular beverage. Perhaps more impressive, the molecular world of tea contains more than a thousand different chemical compounds, which contribute to its color, taste, and scent � and its stimulating effects.
Join writer and quantum chemist Michelle Francl of Bryn Mawr College as she spills the tea on the rich molecular brew that can be extracted from the leaves of the Camellia sinensis plant. Register now to learn the chemistry behind the different styles of tea and how to use science to brew a better cup!
This ACS Webinar is moderated by Coralia Osorio Roa of the Universidad Nacional de Colombia and ACS Food Science & Technology and is co-produced with the ACS Division of Agricultural and Food Chemistry and ACS Publications.Ìý
What You Will Learn
- What is the role of caffeine in tea
- What are the critical flavor components of tea
- How you can optimize the process of making a cup of tea
Enjoy a cup of tea with the talk!ÌýSuggestions from the expert:
- A basic black tea in a tea bag, like PG Tips or Lipton
- Green snail tea is lovely and light in the afternoon (and contains no snails, it's just tightly wrapped to look like tiny snails)
- The more adventuresome might want to have a pot of pu'erh tea at the ready
- The daring could bring a bit of table salt to experiment with -- or make salty butter tea ()
Additional Resources
- - ACS Axial Open Access article
Co-Produced With
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What an attendee said about this ACS Webinar!
This was a well-organized and engaging talk. I liked that she overviewed her book. It provided a primer for me -- and now I will buy it to use her examples in my undergrad food chemistry course!
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