I was wondering if tannins in black tea were harmful. I also see a lot of affirmations related to the tannin content of a cup of tea, which make no sense, as the tannin content depends a lot on temperature and time.
From experience, the difference between making black tea at 90 degrees C and brewing for 3 minutes and making tea at 100 degrees C and brewing for 4 minutes is the difference between normal taste and a very bitter taste.
I know that tannins can cause cancer, but do all of them? Also, they reduce absorbtion of nutrients from food - is it ok if we drink tea one hour after eating?
Also check https://teahow.com/tannin-in-tea-what-you-need-to-know/amp/
Thank you, though I'd like to see some research, especially related to the tannins being potential carcinogens.
Antinutrients yes, but carcinogens is not usually associated to tannins. Specially in tea there is an issue with binding of iron by the derivatives of epigallocatechingallate.
Try DOI: 10.1039/c4fo00007b and DOI: 10.1021/jf302348s
and of course limitation of protein degradation, partly by precipitation of enzymes, partly by precipitation of other proteins.
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