Black tea interfacial rheology and calcium carbonate

  title={Black tea interfacial rheology and calcium carbonate},
  author={Caroline E. Giacomin and Peter Fischer},
  journal={Physics of Fluids},
An interfacial phenomenon can be observed in the kitchen in a cup of black tea. When tea is left to cool after steeping, a thin film at the air–water interface can form. In certain conditions, this film is observable by naked eye and, when disturbed, cracks visibly like sea ice. The mechanical properties of this interfacial film are assessed using bicone interfacial rheometry. Water hardness, acidity, the presence of sugar or milk, tea concentration, and brewing temperature all affect the… 
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