Tannins are found in all types of tea and are responsible for the bitter taste and brownish color. They have health benefits in moderation, but can interfere with iron uptake in large quantities. Tea tannins may also help fight certain bacteria and diseases.
Tea comes in a huge variety of flavors and styles, but tannins are found in all types of tea. Tannins are part of a class of naturally occurring molecules called “polyphenols”, otherwise known as “catechins”. The bitter taste some people experience after drinking tea is caused by tannins. Due to their astringency, the tannins in tea can also create a dry, puckered sensation in a person’s mouth.
The tannins in tea are also responsible for the brownish color of a tea. Darker teas generally have a higher concentration of tea tannins than lighter teas. For the most part, “real” teas, such as green, oolong, and black teas, have higher amounts of tannins than herbal teas. The concentration of tannins in a cup of tea also increases the longer the tea is steeped. Therefore, if a cup of tea sits too long, the person drinking it may find it tastes overly spicy or bitter.
The tannins in tea have often been confused with tannic acid, a chemical used to tan animal skins. This is a misunderstanding. While tea tannins are in the same class of chemicals as tannic acid, they are not the same. The types of tannins found in tea are also found in other foods, such as pomegranates, cranberries, cocoa, and red wine.
When consumed in moderation, the tannins in tea have some health benefits. For example, the tannins in tea are believed to fight particular types of bacteria found in a person’s mouth, preventing bad breath and cavities. The tannins in tea are also believed to have a calming and relaxing effect on some individuals, which can counteract the nervousness or jittery feeling sometimes caused by the caffeine found in some types of tea.
Studies have suggested that the tannins in tea, when consumed in large quantities, can interfere with a person’s iron uptake by plants. As a result, individuals who experience low iron or who don’t get iron from meat-based sources are advised to limit their tea intake to no more than four cups per day. If a person has concerns about low iron levels, it is also advised not to consume the tea within an hour before or after eating a meal.
Many people believe that tea can help fight the common cold and other such diseases. Some studies indicate that there may be a verifiable basis for such a belief. The interference of tea tannins with iron absorption could prevent some strains of pathogenic bacteria from absorbing the iron they need to thrive. This would effectively starve the bacteria and thus help a person’s immune system fight off the disease.
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