Tannins are a group of polyphenolic compounds found in tea that contribute to its unique taste and characteristics. These naturally occurring substances are responsible for the astringency, or the dry, puckering sensation you might feel in your mouth after drinking tea. This astringency is a result of tannins binding to proteins in your saliva and oral tissues, which creates a drying effect. While this can add a complex layer to the flavour profile of tea, excessive tannins can sometimes lead to an overly bitter taste, especially if the tea is steeped for too long.
In addition to their impact on taste, tannins in tea play a role in its antioxidant properties. These compounds help neutralize free radicals—unstable molecules that can cause oxidative stress and damage to cells. By reducing oxidative stress, tannins may contribute to various health benefits, such as supporting cardiovascular health and potentially lowering the risk of certain chronic diseases. Despite these benefits, it’s essential to consume tannin-rich beverages like tea in moderation to avoid any negative effects on nutrient absorption.
The presence of tannins also means that tea can interact with the absorption of certain nutrients, particularly iron. Tannins can bind to iron in the digestive tract, making it less available for absorption and potentially leading to lower levels of this vital nutrient if consumed in excess. To mitigate this effect, it’s advisable to enjoy tea between meals rather than with meals, especially if you are concerned about iron intake. Overall, while tannins are a significant component of tea, contributing to its taste and potential health benefits, moderation and timing can help balance their impact on nutrient absorption.
