Does English Tea Have Tannins? Understanding the Astringent Brew

December 14, 2025 •

3 min read

According to a study published in Current Research in Nutrition and Food Science, black tea has one of the highest tannin concentrations among different types of tea. This fact confirms that English tea, typically a black tea blend, is rich in tannins.

Quick Summary

English tea is rich in tannins, which are responsible for its robust flavor and characteristic astringency. The level of tannins depends on processing, steeping time, and temperature. They offer antioxidant benefits but can also inhibit iron absorption and cause digestive upset for some people. Brewing techniques can mitigate these effects for a smoother cup.

Key Points

Tannins are present in English tea: As a black tea, English tea contains significant levels of polyphenolic compounds known as tannins.
Tannins cause bitterness and astringency: These compounds are responsible for the dry, puckering sensation and robust flavor profile of the tea.
Steeping time and temperature matter: Longer steeping times and hotter water temperatures increase the extraction of tannins, leading to a stronger and more bitter brew.
Tannins have health benefits: They act as antioxidants and have antimicrobial properties, potentially contributing to reduced risk of chronic diseases.
Tannins can inhibit iron absorption: Consuming tannin-rich tea with meals can reduce the absorption of non-heme iron, which is a concern for individuals with iron deficiency.
Additions can reduce bitterness: Adding milk or lemon juice to tea can neutralize tannins and reduce their astringency and effects on iron absorption.
Tea type affects tannin content: Black teas generally have higher tannin levels than green and white teas, while herbal infusions like rooibos have very low tannin content.

Yes, English Tea Is Rich in Tannins

English tea, most commonly known as English Breakfast, is a type of black tea and, as such, contains a significant amount of tannins. Tannins are a group of polyphenolic compounds naturally found in the Camellia sinensis plant, the source of all true teas. These compounds are responsible for the tea's characteristic bitterness, astringency (the dry, puckering sensation), and dark color.

The Science Behind Tea Tannins

Tannins act as a natural defense mechanism for the tea plant. In tea production, the level and type of tannins are largely determined by the oxidation process, with theaflavins and thearubigins being the specific tannins found in black tea. This conversion gives black tea its rich color and robust flavor.

How Steeping Affects Tannin Levels

Steeping duration significantly impacts tannin levels. Longer steeping times release more tannins, leading to a stronger, more astringent, and potentially bitter brew. Water temperature also plays a role, with cooler water extracting fewer tannins. The quality of the tea leaves matters too; whole leaves tend to release tannins more slowly than crushed leaves.

Health Implications of Tea Tannins

Tannins offer both potential benefits and drawbacks.

Benefits of Tannins:

Antioxidant Properties: Tannins are powerful antioxidants that can help protect against oxidative stress.
Antimicrobial Effects: Certain tannins can inhibit the growth of some bacteria and viruses.
Cardioprotective Effects: Some research suggests they may contribute to heart health.

Potential Downsides of Tannins:

Reduced Iron Absorption: Tannins can bind to non-heme iron, hindering its absorption. Consuming tea between meals can mitigate this.
Digestive Upset: Strong tea on an empty stomach can cause nausea for some. Adding milk or eating food can help.

Comparison of Tannin Content by Tea Type


Tea Type	Tannin Level (approx.)	Processing Method	Astringency / Flavor Profile
English Tea (Black)	High (27-55%)	Fully oxidized	Robust, malty, and brisk, with pronounced bitterness and astringency
Oolong Tea	Medium (18-41%)	Partially oxidized	Varies depending on oxidation level, from light and floral to darker and more robust
Green Tea	Low (13-21%)	Minimal oxidation	Fresh, grassy, and vegetal, with mild astringency from catechins
White Tea	Low	Minimal processing	Mild, delicate, and often sweeter, with very subtle astringency
Rooibos Tea	Very Low	Herbal infusion, not from Camellia sinensis	Earthy and naturally sweet, with no astringent tannins

How to Minimize Tannins for a Smoother Cup

If you find the bitterness or astringency of tannins undesirable, or are concerned about iron absorption, adjusting your brewing method and additions can help.

Here's a list of strategies:

Reduce Steeping Time: Brew for a shorter duration, like 2-3 minutes.
Add Milk: Proteins in milk bind with tannins, reducing astringency.
Add Lemon Juice: Vitamin C can neutralize bitterness and counteract effects on iron absorption.
Use Cooler Water: Slightly cooler water can reduce tannin release.
Opt for Higher Quality Tea: Larger leaves release tannins more gradually.

Conclusion

English tea, being a black tea, contains tannins, which are crucial for its bold flavor and astringency. These compounds form during the oxidation process. While offering antioxidant benefits, tannins can also affect iron absorption and digestion for some. By adjusting steeping methods or adding milk or lemon, you can customize your tea for a more balanced cup. For more information on the health implications of polyphenols, the NIH website offers a wealth of research: National Institutes of Health

Frequently Asked Questions

Tannins are polyphenolic compounds naturally occurring in the tea plant (Camellia sinensis). They are responsible for the tea's color, bitterness, and the dry, astringent mouthfeel.

English Breakfast tea often tastes bitter due to its high tannin content. As a black tea, it undergoes full oxidation, which produces these compounds. The bitterness can also increase with longer steeping times.

You can reduce the astringency by steeping the tea for a shorter time, using slightly cooler water, or adding milk or lemon. The proteins in milk and the Vitamin C in lemon bind with the tannins, neutralizing the effect.

Yes, tannins can inhibit the absorption of non-heme iron (from plant-based foods) by binding to it in the digestive tract. This effect can be a concern for those with iron deficiency, who may want to consume tea between meals.

Yes, tannins have antioxidant and antimicrobial properties that can offer health benefits, such as reducing oxidative stress and supporting heart health. However, these effects are complex and depend on many factors.

True teas from the Camellia sinensis plant, including English (black), green, oolong, and white teas, all contain tannins, though in varying amounts. Herbal teas like rooibos, which are not from the tea plant, typically contain very little or no tannins.

Yes, adding milk to tea can reduce the effect of tannins. The proteins in milk bind with the tannins, which softens the bitterness and astringency and can also mitigate their effect on iron absorption.