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!
After looking at the chemistry of coffee in the previous post, it seemed only fair to also consider the chemistry of tea, just so all the tea drinkers out there don’t feel left out. Much like coffee, tea contains a hugely wide variety of chemical compounds, but some of the most important in terms of its taste and colouration are the polyphenols.