Re: Are tannins a problem?

[Guest guest]

>I understand that over steeped tea puts more tannins into the ferment. In

>brewing my KT, other than a more bitter taste, are tannins a problem of

>any kind?

>Lawrence

Here's some info about " tannins " in tea: basically, the idea that tea has

" tannic acid " or " tannins " in it is a misnomer. Excerpt:

>The term " tannins " has been used by many to describe certain tea

>constituents. In industrial and botanic literatures, tannins are

>characterized as plant materials that give a blue color with ferric salts

>and produce leather from hides. Thus, tannins are a group of chemicals

>usually with large molecular weights and diverse structures. Monomeric

>flavanols, the major components in green tea, are precursors of condensed

>tannins. It would be more appropriate to use the term " tea polyphenols " or

> " tea flavanols " because they are quite distinct from commercial tannins

>and tannic acid.

http://www.teatalk.com/science/chemistry.htm

If one uses the terms " tea polyphenols " or " tea flavonols " (note correct

spelling), then one sees in the literature that these compounds are valued

phytonutrients and antioxidants.

From another couple of sources:

> Does tea contain tannic acid?

>

>No. Drinking tea sometimes causes a dry feeling in the mouth. This is

>caused by the flavonoids in tea. It is often heard that tannic acids are

>responsible for the dry feeling. However, tea does not contain any tannic

>acid at all.

http://www.pickwicktea.com/INTL/FAQ/TeaAndHealth/

>Tannin: A misleading term referring to tea polyphenols, which are

>different than the tannic acid polyphenols associated with other plants

>such as grapes.

http://www.hungrymonster.com/Foodfacts/Tea_Glossary.cfm

Google: tea tannic acid

--V

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