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In Steeped: The Chemistry of Tea, Michelle Francl “explores the chemistry behind different styles of tea,” putting science into action with advice about brewing the best cup. 

Francl is ��Ӱֱ��’s own professor of chemistry. Recently making headlines worldwide—particularly regarding her recommendation to add a pinch of salt to overly bitter tea—Francl’s book is a boiling-hot topic.

Join Frank B. Mallory Professor of Chemistry Michelle Francl for a reading from Steeped as she reflects on the history—and science—of what happens in our cups. Refreshments, casual conversation, and plenty of tea to follow! 

Registration required