Event location
Ambler
Chemist Michelle Francl explores how science transforms humble leaves into this beloved beverage. She focuses on tea varieties that come from a single plant, including green, black, white, yellow, oolong and pu’er teas, as opposed to rooibos, chamomile or other herbal teas with much different origins.
Michelle Francl is the Frank B. Mallory professor of chemistry at Bryn Mawr College, an adjunct scholar of the Vatican Observatory and author of the book “Steeped: The Chemistry of Tea.”
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