Royal Society of Chemistry (Great Britain)

"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'...