We encounter that request several times a week at Simply Tea. The short answer is: Yes, absolutely, you can choose from all our teas! None of our teas contain tannins. How is that possible?
Well, it’s quite simple: there is no tannin in tea! But since the myth persists even among professionals—a quick internet search reveals a plethora of offers for teas praised for their lack of tannins—it’s not surprising that the myth also thrives among laypeople.
What are tannins?
Tannins (Acidum Tannicum) have a chemical formula of C14 H10 O9. Tannins are found in, for example, oak leaves and were originally extracted from them to tan—soften and transform—hides into leather. However, tea cannot tan leather, no matter how much one tries.
How did the myth arise?
It can be difficult to trace how a myth originates, and there are likely several explanations. One possibility is that the word “tannin” comes from the Celtic word ‘tanna,’ which means oak or fir (as in Tannenbaum – Christmas tree). Since wine has historically been aged in barrels, it gets its tannins from there. Additionally, naturally occurring tannins are found in the skins of grapes. Tannin is a polyphenol that has antioxidant effects on cells. Thus, wine contains both tannins (from the grape skins) and acidum tannicum (tannic acid), which comes from the oak barrel in which the wine is aged. Since there are tannins in tea, and the terms are so closely related, it is likely that a confusion between tannins and tannic acid has occurred. And in this way, the myth of tannic acid has crept into tea.
Where does the bitterness in tea come from?
If it’s not tannins that give tea its bitter taste, what is it? It’s the so-called flavonoids. When they interact with certain proteins in saliva, a bitter taste can arise in the mouth, which is incorrectly attributed to tannins. The majority of flavonoids are released from the tea leaves during the first few minutes of steeping, and they also play a cosmetic role. Flavonoids can react with the calcium present in the water and leave dark stains on the inside of the cup or teapot.
What are flavonoids?
Flavonoids are a group of chemical compounds under the collective term polyphenols, which occur naturally in fruits, vegetables, teas, wines, nuts, seeds, and roots. They are not considered actual vitamins, but flavonoids have a number of important nutritional and antioxidant effects and properties that can combat inflammation in the body. Finally, it has been proven that flavonoids can prevent or delay the development of certain types of cancer.
Are there other nutrients in tea?
Yes. Tea, whose Latin name is Camellia Sinensis, is primarily composed of polyphenols such as catechins and flavonoids, alkaloids with a particular emphasis on caffeine and theophylline, essential oils, polysaccharides, amino acids (such as L-theanine), lipids, vitamins, and minerals.
What are polyphenols?
Polyphenols are often referred to as tannins. The primary polyphenols in tea are called catechins. Catechins make up 30 to 40 percent of the dried weight of tea. Catechins and flavonoids protect the body by preventing damage caused by free radicals (i.e., free agents that are not bound to molecules and can cause harm by breaking down cells). By interacting with free radicals, these chemicals perform a cleansing process, which we call antioxidation.
So let’s be clear: there are no tannins in tea!