Ever wondered why tea’s stimulant effect feels different to that of coffee? Or why sometimes, when you make a brew, thin scum forms on the tea’s surface? On National Tea Day, here’s a graphic to answer those questions and more!
If you want to read more on tea chemistry, check out the previous graphic and article here, or the references below.
References and further reading
- The chemistry in your cuppa — K Megget, Chemistry World
- What causes scum on tea? — M Spiro, Nature
- Kinetics and equilibria of tea infusion. Part 11—The kinetics of the formation of tea scum — M Spiro & D Jaganyi, Food Chemistry
- Kinetics and equilibria of tea infusion. Part 13. Further studies on tea scum: the effects of calcium carbonate, lemon juice and sugar — M Spiro and others, Food Chemistry
- Black tea interfacial rheology and calcium carbonate — C Giacomin & P Fischer, Physics of Fluids
