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Michelle Francl
Steeped
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4818194Steepedhttps://www.gandhi.com.mx/steeped-9781837670390/phttps://gandhi.vtexassets.com/arquivos/ids/4391052/image.jpg?v=638491255844870000546574MXNRSCInStock/Ebooks/<p>Tea is the worlds most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the <em>Camellia sinensis</em> plant. Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent and its stimulating effects. The best-known is caffeine, but how does caffeine end up in tea and how can you get it out?</p><p>Beginning with the leaves, <strong>Steeped</strong> explores the chemistry behind different styles of tea, from green teas to pu-erh. It tackles the age-old question of when, or even whether, to add milk. And it puts the chemistry to use with advice on how to brew a better cup.</p>...4582087Steeped546574https://www.gandhi.com.mx/steeped-9781837670390/phttps://gandhi.vtexassets.com/arquivos/ids/4391052/image.jpg?v=638491255844870000InStockMXN99999DIEbook20249781837670390_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_<p>Tea is the worlds most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew that can be extracted from the leaves of the <em>Camellia sinensis</em> plant. Tea contains over a hundred different chemical compounds which contribute to its colour, taste and scent and its stimulating effects. The best-known is caffeine, but how does caffeine end up in tea and how can you get it out?</p><p>Beginning with the leaves, <strong>Steeped</strong> explores the chemistry behind different styles of tea, from green teas to pu-erh. It tackles the age-old question of when, or even whether, to add milk. And it puts the chemistry to use with advice on how to brew a better cup.</p>...9781837670390_RSClibro_electonico_9781837670390_9781837670390Michelle FranclInglésMéxicohttps://getbook.kobo.com/koboid-prod-public/ingram30-epub-ee406b25-c832-489e-94ba-7ca27e1eff81.epub2024-01-24T00:00:00+00:00RSC