Does white tea have more tannins than green tea? Decoding the science of tea astringency

November 9, 2025 •

3 min read

Despite the common belief that minimally processed white tea contains the lowest levels of tannins, some scientific studies have shown conflicting results, with one indicating white tea having a higher tannin content than green tea. This scientific debate brings us to the core question: Does white tea have more tannins than green tea? The answer is more complex than a simple yes or no.

Quick Summary

The exact tannin levels in white versus green tea are not universally agreed upon, with some studies reporting higher tannins in white tea and others suggesting the opposite. Factors like processing, leaf maturity, and brewing technique significantly influence the final concentration in your cup.

Key Points

Conflicting Research: Some studies suggest white tea has higher tannins, while others report lower levels compared to green tea.
Processing is Key: Tannin content is influenced by minimal oxidation in white and green tea, preserving catechins differently than in fully oxidized black tea.
Brewing Matters More: For most casual drinkers, the temperature and duration of steeping are more significant determinants of a tea's astringency than the base tea type.
Tannins Are Antioxidants: Tannins are a type of polyphenol with antioxidant properties, but excessive intake can negatively affect iron absorption.
Control Your Astringency: To reduce tannins, brew with cooler water, shorten steeping time, and consider adding milk or lemon.
Taste Varies: The final flavor profile is influenced by leaf maturity, growing conditions, and the specific variety of tea chosen.

Understanding Tannins: What Causes the Dryness in Your Tea?

Tannins, a type of polyphenol found in tea, are responsible for the bitter, astringent taste that causes a drying sensation in your mouth. These natural plant compounds serve various functions in plants, including defense against pests. In tea, tannins contribute to flavor, color, and potential health benefits.

While tannins offer antioxidant properties, high consumption may impede iron absorption and cause digestive issues for some individuals. The concentration of tannins in tea is influenced by multiple factors, making precise comparisons challenging.

The Conflicting Evidence on Tannin Levels

The question of whether white tea has more tannins than green tea yields conflicting answers in scientific literature, largely due to variations in measurement methods and influential factors.

Some research suggests white tea may contain higher total tannins than green tea. This perspective considers that white tea's minimal processing retains more catechins, which can develop into complex tannins.

Conversely, many sources state that white tea has lower tannin levels due to its minimal oxidation, resulting in a smoother taste compared to green tea. They often report green tea as having slightly more tannins than white, and black tea having the most due to extensive oxidation.

Differences in leaf maturity also play a role, as white tea is typically made from younger leaves and buds, which may have varying compound concentrations compared to the more mature leaves used in some green teas.

Why the Contradiction? Differences in Measurement and Variables

The discrepancy in findings stems from several factors:

Measurement Type: Research results can differ based on whether total polyphenols or specific tannin types are measured.
Growing Conditions: Environmental factors like soil and climate impact the tea plant's chemical makeup.
Processing Variations: Even within white and green tea categories, processing methods vary.
Brewing Method: The final tannin concentration is heavily influenced by how the tea is brewed.

Factors that Influence Tannin Content in Your Cup

Beyond the type of tea, your brewing method significantly affects the tannin level in your drink:

Processing and Oxidation: This is a primary differentiator between tea types. White and green teas have minimal oxidation, retaining catechins, while black tea is fully oxidized, converting catechins into complex tannins.
Steeping Time: Longer steeping extracts more tannins, increasing bitterness and astringency.
Water Temperature: Hotter water accelerates tannin extraction. Cooler water is recommended for delicate white and green teas to avoid excessive astringency.
Leaf Quality: Higher quality, whole-leaf teas generally provide a more balanced flavor with less overwhelming tannin levels.

White Tea vs. Green Tea: A Tannin Comparison


Feature	White Tea	Green Tea
Oxidation	Minimal	Minimal (heat-treated to halt oxidation)
Processing	Withering and drying only	Steamed or pan-fired before drying
Tannin Range	Highly variable, often perceived as lower due to delicate flavor. Conflicting study results exist.	Variable, typically higher than white tea by some measures, but often less astringent than black.
Astringency	Typically mild and delicate	Varies from mild to pronounced, depending on brew method.
Best Brew Temp	70–85°C (158–185°F)	75–85°C (167–185°F)
Best Brew Time	1–5 minutes	1–3 minutes

How to Reduce Tannin Astringency

To minimize the astringency of tea or its impact on iron absorption, consider these tips:

Reduce Steep Time: Shorter steeping results in a smoother, less tannic tea.
Use Cooler Water: Brew green and white teas with water below boiling to limit tannin extraction.
Use High-Quality Tea: Quality loose-leaf teas tend to have a more balanced flavor and less intense tannin release.
Add Milk or Lemon: Milk proteins and lemon's vitamin C can bind to tannins, reducing astringency.
Enjoy Between Meals: Drink tea between meals if concerned about iron absorption.

Conclusion: Which is the Lower-Tannin Choice?

So, does white tea have more tannins than green tea? Due to conflicting research and numerous variables, there's no definitive answer. The tannin level in your cup depends heavily on brewing technique (time and temperature). Prioritize the tea and preparation method you enjoy most. For further information on tea's health effects, resources like Healthline can be helpful.

Frequently Asked Questions

Tannins are a type of polyphenol, or plant compound, found in tea leaves. They are responsible for the tea's bitterness and the dry, astringent sensation you feel in your mouth.

Not necessarily. While minimal processing is often associated with lower astringency, some studies suggest that white tea, which is minimally processed, can retain a higher concentration of catechins (tannin precursors) than green tea. The final tannin level in your cup depends on many factors.

Catechins are a type of flavonoid and are considered precursors or building blocks of more complex tannins. During the oxidation process, catechins are converted into other tannins like theaflavins and thearubigins, which give black tea its color and strong flavor.

To reduce the bitterness from tannins, try using a shorter steeping time and cooler water, especially for green and white teas. You can also add a splash of milk or a squeeze of lemon juice, as the proteins and vitamin C bind with tannins and neutralize them.

Yes, it can. Younger, more immature tea leaves and buds, often used for premium white teas, can have different tannin profiles than older, more mature leaves. Growing conditions like altitude also play a role.

Yes, high levels of tannins can bind to non-heme iron (from plant-based foods), potentially hindering its absorption. This is a greater concern for individuals with existing iron deficiencies. Drinking tea between meals can mitigate this effect.

While the exact levels are debated, many sources suggest that delicate, minimally processed teas and certain herbal teas have a lower tannin content. However, the brewing method has a more significant impact on the final result than the tea type itself.