Tea is the world’s most popular beverage. Dive into a cup of tea with a chemist and discover the rich molecular brew from the leaves of Camellia sinensis. Steeped explains the chemistry behind different styles of tea (from green to pu-erh), the compounds that give tea its colour, taste and scent (including how caffeine gets into — and can be removed from — tea), and offers chemistry-based advice for brewing a better cup.