Steeped: The Chemistry of Tea

Tea can be a pick-me-up or give us a meditative moment. It’s been used to secure diplomacy and friendship, and been a coveted, contested commodity.

Dr. Francl’s recent book, Steeped: The Chemistry of Tea, explores the science behind caffeine; the perfect temperature for steeping your tea leaves; the secret benefits of drying, roasting, and aging; and so much more. You’ll never experience your favorite tea—whether black, green, or pu’erh—the same way again!

Michelle M. Francl, PhD is the Frank B. Mallory Professor of Chemistry at Bryn Mawr College, as well as an appointed adjunct scholar of the Vatican Observatory. She is a quantum chemist who has worked in areas ranging from the development of methods for computational chemistry to the structures of topologically intriguing molecules. Her essays on science, culture, and policy appear regularly in Nature, Chemistry, Slate, and other publications. She was elected as an American Chemical Society Fellow in 2009 and was the 2019 recipient of the ACS Philadelphia Section Award.

Our Science and Society speaker series explores the history of science embedded in our everyday lives. We invite scientists, historians, policymakers, and educators for engaging, in-depth conversations that expand our perspectives. Program formats include lectures, interviews, roundtables, and book launches. Science and Society events are curated for an adult audience, fostering curiosity, conversation, and interactivity. Each evening concludes with a free reception with the speakers.

Host or Publisher Science History Institute