Tannins

are a major component of tea. Buds and leaf tips contain less, the following leaves more tannic acid. Their character is changed via fermentation. Black tea has a higher content of oxidised tannins and less non-oxidised ones than green tea. Due to its bitter taste, the content of non-oxidised tannins is kept as low as possible, or even reduced.

The tannins are responsible for the soothing effect of the tea. They and the contained theophyllin act stringend. The theophyllin acts draining on the cells.

 


No more pages to load