The astringency of tannins is mildened by aging, resulting in a mellow taste and complex flavor.
Tea tannins are called "catechins" and are a bitter component of tea that falls into the category of "tea catechins".There are various types of tea such as green tea, black tea, and oolong tea, but the tannin content varies depending on the method of cultivating tea leaves, the time of picking, the manufacturing process, and the method of extracting tea.
Among green teas, sencha, which is drunk on a daily basis, contains a large amount of tannins because the leaves are exposed to a lot of sunlight from the time of cultivation and photosynthesis is active.
Hojicha is extracted from roasted tea leaves, so the tannin content is low.
In addition, oolong tea is made by semi-fermenting tea leaves, but the tannin content in the tea leaves is reduced because the tannins contained in the tea leaves are oxidized during the semi-fermentation.
Regarding black tea, the taste and characteristics differ depending on the origin and type of tea leaves, and the tannin content also changes.
However, in general, many fresh black tea leaves contain a lot of tannins, and even if they are completely fermented in the manufacturing process, many black teas retain the same amount of tannins as sencha.
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タグ： tannins
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