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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. 

In an interview with Word Tea News, Francl explained the catalysts behind her project. “I had read an 1885 paper by a [female] chemist [named] Wilhelmina Green some years back where she carefully investigated the infusion of a black tea,” Francl shared. “By the middle of the 20th century, there is a rich chemical literature on tea that continues to the present day.” 

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 is required for person-to-food ratio preparations.