Tannins are a class of astringent polyphenolic biomolecules that bind to proteins and precipitate proteins. As organic compounds they are identified as bitter-tasting organic substances naturally occurring in barks and galls and various other plant tissues, and consisting of derivatives of gallic acid, which is commonly used in the production of inks and leather products.
The importance of tannins is known by tea growers because the presence of tannins can enhance the astringency, color and flavor of tea. Naturally occurring tannins are found in the bark of the oak species, and in the roots, wood and bark of other trees. The bark of the sumac and myrobalan species also contains tannins. Tannins in black tea increase production of antioxidants, and the health benefits from the use of tannins are anti-mutagenic and anti-carcinogenic, as well.
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