Skip to main content

Thank you for visiting nature.com. You are using a browser version with limited support for CSS. To obtain the best experience, we recommend you use a more up to date browser (or turn off compatibility mode in Internet Explorer). In the meantime, to ensure continued support, we are displaying the site without styles and JavaScript.

  • Thesis
  • Published:

A chemist’s cup of tea

Michelle Francl dips into the science of making tea.

This is a preview of subscription content, access via your institution

Access options

Buy this article

Prices may be subject to local taxes which are calculated during checkout

References

  1. Green, W. M. The Chemical News 52, 229–231 (1885).

    Google Scholar 

  2. https://twitter.com/andrechemist/status/1213254308290080775?s=20

  3. Long, V. J. Food Technol. 12, 459–472 (1977).

    Article  Google Scholar 

  4. Spiro, M. & S. Jago, D. J. Chem. Soc., Faraday Trans. 1 78, 295–305 (1982).

    Article  CAS  Google Scholar 

  5. Orwell, G. A nice cup of tea. Evening Standard (12 January 1946).

  6. Masters of Reality T.U.S.A (Spitfire Records, 1992).

  7. Spiro, M. & Siddique, S. J. Sci. Food Agric. 32, 1027–1032 (1981).

    Article  CAS  Google Scholar 

  8. Ryan, L. & Petit, S. Nutr. Res. 30, 14–20 (2010).

    Article  CAS  Google Scholar 

  9. Fisher, R. A. The Design of Experiments (Hafner, 1971).

  10. Senn, S. Significance 9, 30–33 (2012).

    Article  Google Scholar 

  11. Elmsley, D. How to make a perfect cup of tea. Royal Society of Chemistry (11 August 2014); https://go.nature.com/2VBEuG6

  12. Tea – Preparation of Liquor for Use in Sensory Tests ISO 3103:2019 (International Organization for Standardization, 2019); https://go.nature.com/2T87DHB

  13. Mikhail, D. in The Iraqi Nights (trans. Abu-Zeid, K. J.) 3–12 (New Directions, 2014).

  14. Spiro, M. & Jaganyi, D. Food Chem. 49, 351–357 (1994).

    Article  CAS  Google Scholar 

  15. Liang, Y., Lu, J. & Zhang, L. Int. J. Food Sci. Technol. 37, 627–634 (2002).

    Article  CAS  Google Scholar 

  16. Price, W. E. & Spitzer, J. C. Food Chem. 46, 133–136 (1993).

    Article  CAS  Google Scholar 

  17. Singer, L., Armstrong, W. D. & Vatassery, G. T. Econ. Bot. 21, 285–287 (1967).

    Article  Google Scholar 

  18. Karak, T. & Bhagat, R. M. Food Res. Int. 43, 2234–2252 (2010).

    Article  CAS  Google Scholar 

  19. Powell, J. J., Greenfield, S. M., Parkes, H. G., Nicholson, J. K. & Thompson, R. P. H. Food Chem. Toxicol. 31, 449–454 (1993).

    Article  CAS  Google Scholar 

  20. Jaganyi, D. & Ndlovu, T. Food Chem. 75, 63–66 (2001).

    Article  CAS  Google Scholar 

  21. Jaganyi, D. & Mdletshe, S. Food Chem. 70, 163–165 (2000).

    Article  CAS  Google Scholar 

  22. Xia, T., Shi, S. & Wan, X. J. Food Eng. 74, 557–560 (2006).

    Article  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

Authors

Corresponding author

Correspondence to Michelle Francl.

Rights and permissions

Reprints and permissions

About this article

Check for updates. Verify currency and authenticity via CrossMark

Cite this article

Francl, M. A chemist’s cup of tea. Nat. Chem. 12, 319–320 (2020). https://doi.org/10.1038/s41557-020-0445-0

Download citation

  • Published:

  • Issue Date:

  • DOI: https://doi.org/10.1038/s41557-020-0445-0

Search

Quick links

Nature Briefing: Translational Research

Sign up for the Nature Briefing: Translational Research newsletter — top stories in biotechnology, drug discovery and pharma.

Get what matters in translational research, free to your inbox weekly. Sign up for Nature Briefing: Translational Research