The Tannins In Your Tea

Let’s talk tannins.

Do you ever consider how exactly the tea you’re drinking helps you feel better? What are the specific things happening in your mug?

Tannins are at the base of just that. Several kinds of tannins are well-known, and can contribute to the astringent-like - that feeling that makes your mouth pucker - quality many of us associate with tea and red wine.

The presence of tannins in tea is a significant contributor to the numerous health benefits associated with this beloved beverage. Tannins, belonging to a group of polyphenolic compounds, are known for their antioxidant and anti-inflammatory properties. These compounds have been linked to various health advantages such as aiding digestion, supporting cardiovascular health, and boosting the immune system.

Tannic acid is a known tannin present in teas and other foods.

Some of the richest and most common dietary sources of tannins include tea, coffee, wine, and chocolate. Furthermore, tannins are reputed for their potential in reducing the risk of certain types of cancer and promoting overall well-being.

According to Healthline, each type of tea contains tannins, but the concentration is strongly affected by the way it’s produced and how long it’s steeped when you prepare it. Some sources say black tea has the highest tannin concentration, while green tea is often credited with having the lowest.

White and oolong teas usually fall somewhere in between, but the amount in each type can vary considerably depending on how they’re produced. Generally, lower-quality teas tend to have higher tannin levels, and the longer you steep your tea, the higher the concentration of tannins in your cup.

I love to learn and share info about tea and how exactly it works to help us, and I’ll be sharing more of this kind of content on the blog soon!

Until next time,

Rachel