A freshly brewed mug of tea is the product of many serendipities: ancient human ingenuity, meticulous harvesting, global trade and a whole lot of chemistry. In her new book "Steeped: The Chemistry of ...

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, ...

Researchers compared five teas—let’s break down what they found.

Michelle Francl has always been a tea drinker. But her scientific interest began brewing in 2020 on #ChemTwitter when @andrechemist posted a musing: Are tetrahedral tea bags really any better?

Black tea, which is fully fermented, is the most consumed tea in the world. While being processed, it has to undergo withering, rolling and fermentation, which causes complex biochemical reactions of ...

The Nature Index tracks primary research articles from 178 applied, health, natural and social sciences journals, across many different publishers, chosen by an independent group of researchers. The ...

An American chemistry professor has a surprising thought about how to make the best cup of tea: Add a pinch of salt. Not everyone in Britain is eager to embrace the idea. By Victor Mather Can a simple ...

Before chlorine and other chemicals were used to treat our water, humans used to boil water to kill off bacteria and other harmful substances. Now, with disinfectants in our drinking water, there is a ...

A research team has uncovered a previously unknown RNA-based control system that helps tea plants regulate amino acid production, a process central to tea flavor, nutritional value, and quality. The ...

Pinkies up! At 7 p.m. tonight, Seven Cups, the tea shop at 1882 South Pearl Street, will present “Are There Tannins in My Tea?,” a talk in which tea expert Donna Fellman will discuss the chemistry of ...