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.