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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.