Which tea has the highest tannins?

November 24, 2025 •

2 min read

According to research published in Current Research in Nutrition and Food Science, black tea consistently contains the highest tannin concentration, sometimes as high as 55%. This makes black tea the top answer to the question, which tea has the highest tannins?, though the exact amount can vary based on processing and brewing methods.

Quick Summary

Black tea has the highest tannin concentration due to its extensive oxidation process, which contributes to its robust flavor and dark color. Green tea contains the lowest levels, while oolong is moderately high. Steeping time and water temperature are significant factors in tannin extraction.

Key Points

Black Tea has the highest tannins: Due to its full oxidation during processing, black tea develops complex tannins like theaflavins and thearubigins, resulting in a high concentration.
Steeping time and temperature matter: Longer steeping and higher water temperatures extract more tannins, leading to greater bitterness and astringency.
Green tea has the lowest tannins: Minimal oxidation means green tea contains lower levels of these compounds compared to black and oolong teas.
Tannins cause astringency: These compounds are responsible for the dry, puckering sensation in the mouth, which can be balanced by adding milk or lemon.
Herbal teas vary in tannin content: While rooibos is naturally low in tannins, some herbal infusions like hibiscus can be quite high, deriving tannins from the herbs themselves.
Manage potential drawbacks: To avoid digestive issues or hindered iron absorption, consider drinking tea between meals or adding milk/lemon to neutralize some tannins.

Understanding Tannins in Tea

Tannins are polyphenolic compounds found in plants like Camellia sinensis, the source of true teas. They contribute to the bitter taste and astringent, or mouth-drying, sensation in tea, as well as its color and flavor.

The Role of Processing in Tannin Levels

The level of oxidation during tea processing is a key factor in tannin content. Black tea is fully oxidized, converting catechins into complex theaflavins and thearubigins, resulting in high tannin levels and a robust flavor. Oolong is partially oxidized, giving it moderate tannin levels between black and green tea. Green tea is minimally processed with little oxidation, retaining simpler catechin tannins and thus having lower overall tannin content. White tea, the least processed, generally has low tannins, though some varieties can show higher levels. Aged Pu-erh tea has lower tannins due to fermentation, while raw Pu-erh can have higher amounts.

Factors that Influence Tannin Extraction

Beyond the type of tea, brewing methods significantly impact the amount of tannins in your cup. Longer steeping times and higher water temperatures extract more tannins, increasing bitterness and astringency. Smaller or broken tea leaves, like those often in tea bags, have a larger surface area and release tannins faster than whole leaf teas.

Comparison of Tannin Content in Common Teas


Tea Type	Primary Tannin Type	Oxidation Level	Relative Tannin Content
Black Tea	Theaflavins, Thearubigins	Fully Oxidized	High
Oolong Tea	Catechins, Theaflavins	Partially Oxidized	Moderate
Green Tea	Catechins (EGCG)	Minimally Oxidized	Low
White Tea	Catechins	Unoxidized	Low, with some variation
Pu-erh Tea (aged)	Modified tannins	Fermented	Low
Hibiscus Tisane	Other plant-based tannins	N/A	High
Rooibos	Aspalathin, not a true tannin	Oxidized	Low

Benefits and Drawbacks of Tea Tannins

Tannins have potential benefits, including antioxidant and anti-inflammatory properties, and may aid oral health. However, they can also cause nausea, interfere with iron absorption from plant foods, and potentially cause digestive discomfort for some individuals.

Managing Tannin Intake in Your Tea

To reduce tannin levels or astringency, you can decrease steeping time or water temperature. Adding milk or lemon can also help neutralize tannins. Drinking tea between meals can minimize impact on iron absorption. Choosing lower-tannin options like rooibos or certain white and aged pu-erh teas is another strategy.

Conclusion

Black tea generally has the highest tannin content due to its complete oxidation, which creates complex tannins that define its dark color and strong flavor. Green tea and many white and herbal teas offer lower tannin alternatives. By understanding processing and brewing techniques, tea drinkers can manage tannin levels to suit their taste and health needs. For additional details on tannins and health, consider this Healthline article(https://www.healthline.com/nutrition/tannins-in-tea).

Frequently Asked Questions

Black tea has the highest tannins because it undergoes a full oxidation process during production. This process converts simpler compounds into larger, more complex tannins known as theaflavins and thearubigins, which give black tea its dark color and strong, astringent flavor.

No, green tea has a relatively low tannin content compared to black tea. This is because green tea leaves are minimally oxidized, preserving the simpler catechin tannins rather than converting them into more complex forms.

Oolong tea has a moderate level of tannins, falling between green and black tea. Its tannin content varies because it is a partially oxidized tea, and the degree of oxidation is different across various types of oolong.

You can reduce the tannin level by shortening the steeping time, using slightly cooler water, or adding milk or lemon. The proteins in milk and the vitamin C in lemon can bind to the tannins, neutralizing their effect and reducing astringency.

Yes, while tannins offer benefits like antioxidant properties, overconsumption can lead to digestive issues like nausea, especially on an empty stomach. Tannins can also hinder the body's absorption of iron from plant-based foods.

Not necessarily. Herbal teas (or tisanes) made from non-Camellia sinensis plants can still contain tannins. While many, like rooibos, have low levels, others like hibiscus are known for their tart flavor caused by a higher concentration of plant-derived tannins.

Astringency is the dry, rough, or puckering feeling in your mouth that is caused by tannins. It's a tactile sensation, not a taste, and is more pronounced in teas with higher tannin levels.

Tea bags, which often contain smaller, broken leaves, tend to extract tannins more quickly than whole-leaf loose tea due to a larger surface area. This can result in a more tannic and bitter brew if steeped for too long.

Yes, adding milk can help reduce the tannins in tea. The proteins in the milk bind with the tannins, which softens the flavor and reduces the astringency.