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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 Bryn Mawr’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.