These are saccharide based compounds which are commercially extracted from chestnut, myrobalan, sumac, oak, quebracho, mangrove, and mimosa from various plant parts such as wood, nuts, leaves, barks. Hydrolysable tannins are gallotannins and elagitannins which are highly astringent in nature,condensed tannins are catechol tannins have flavonoid ring structure. The difference between tannins lie in hydroxyls: position 3 and 7 in ring are always occupied.
Only Pentagallyol glucoses can be produced synthetically. But other tannins have to be isolated from natural plant sources. Personally I have isolated more than 50 tannins from natural sources and used in my work. You can also try some commercial sources as well.