Astringency in tea is often misunderstood. While it is often confused with the unpleasant taste of bitterness, it is actually a physical sensation rather than a taste at all. It is that puckering, dry feeling that you experience when you drink red wine or consume unripened fruits, such as green bananas. It can affect the palate and the roof of the mouth. While it usually occurs in tandem with bitter tastes, they are separate from each other.
When we hosted our booth at Tea Festival, we introduced a card indicating level of Sweetness, Bitterness and Astringency for each tea. I was surprised that many people asked us “what is astringency?”. So I decided to write an entire article explaining “what astringency mean” for tea drinker. Hope you enjoy!
Tannins and catechins are both antioxidants known as polyphenols. Astringency is caused by tannins in black tea or catechins in green tea which are converted into flavanoids during oxidation. These chemicals then bind to the proteins found in saliva, which then causes the mouth tissues to constrict. This is the reaction you feel when you consume certain foods or beverages considered astringent. As a matter of fact, black teas are often referred to as tannic when they are considered highly astringent.
Astringency can be controversial among tea drinkers. While many do not appreciate the sensation and feel that it can cause the flavor to become overwhelmingly bitter and unbearable, other concede that a lack of astringency can leave your beverage flat and unimaginative. All agree that there needs to be a level balance in order to produce a delicious cup of tea.
Tea is much more astringent than the majority of foods and drinks. As it was said before, astringency is not a bad thing at all. It all comes down to preference. You also have to remember that all teas have different levels of astringency naturally and if one does not appreciate a particular type of tea, such as darjeeling, which is highly astringent, they can choose another type of tea, such as oolong, which is a bit more mild.
Just remember that, not unlike aroma and flavor, coveted astringency is extraordinarily personal. Everyone has different sensations and feels on their palates and it all comes down to what one finds desirable and what one can stand. Because astringency produces a subjective sensation, you can focus on changing how you react to particular feelings, not unlike one can develop an acquired taste for certain wines. You can try teas that you may not be familiar with by thinking critically about how each tea affects your taste buds.
Sometimes astringency is associated with less expensive teas since many higher grade teas tend to have a smoother mouthfeel and taste. But, again, this is an over-generalization. Teas of all grades and pricepoints come in various astringencies. However, less expensive teas do tend to be watery and thin, so this is a common misconception.
Herbal teas are made from different plants outside the typical tea plant. They also can pack a strong astringency, though, as a rule, they not as powerful as black or green teas. The level of astringency is all dependent on the herb that the tea is made from. There are some types that do mimic the punch that black tea tannins pack, such as rooibos. The reason why most people are drawn to rooibos, actually, is because the tea can spend a long time steeping without being overly astringent or bitter to the taste like back tea can get when it is oversteeped.
There are even many herbs that are more astringent than the common tea plant. Sage and lavender, when brewed as a tea, are so astringent that they give off a feeling of stickiness when drank, giving one a sensation of having a coating in the mouth. That is why many times they are simply included as additional ingredients in a blended tea rather than brewed on their own.
There are basically four different types of astringency found in everyday tea. Though this is definitely not a comprehensive list, most teas can be categorized under one of these headings:
This is the type of astringency that most of us think of when we think of the bitter, drying mouthfeel that can be quite unpleasant. After drinking a tea of this variety, your tongue will feel devoid of moisture and uncomfortable. This is definitely an acquired taste and is not usually one that many tea drinkers seek out. Anything that falls in this category is not something that you should even consider trying unless you are a seasoned tea lover.
This is type of astringency that is removed by having sugarcane in the soil. Japanese Green Tea Company’s green tea is famous for removing this specific type of astringency.
This astringency is found in many Japanese teas and is unique enough to deserve its own category. It is more like the rough astringency than any other category here, but it is identified more by its powerful organic taste. Some experts speculate that this type of astringency made be made as the result of human error. The taste is so pungent, that it is usually unseen in the Western world because it does not fare well in that market.
This type is somewhere in the middle. While it will not leave you particularly uncomfortable, it will still dry out your mouth and is not really enjoyable. It is not horrible, and can actually be appealing to many connoisseurs. Even though there are many teas that have these innate properties, almost any tea can be made to match neutral astringency if too many leaves were used in the brewing process or if it was steeped for far too long.
This astringency is what most tea drinkers crave. It has a unique way of causing your tongue to water while simultaneously causing an after effect of an interesting degree of dryness. It is more akin to a minty, menthol feeling. It leaves your palette feeling cool and moist.
A good example of this is classic darjeeling. It’s usually associated with higher quality teas and even then, they must be brewed to perfection. It rare cases, this sensation can last for minutes to hours and the after effects can last even after food consumption. This what most folks are willing to spend good money on when they choose to invest in a tantalizing tea experience.
In conclusion, astringency is a very important part of what gives every tea its unique character. Knowing which teas provide which particular astringency will help you to choose which tea you are likely to enjoy prior to purchasing it.
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Nara Medical University (奈良県立医科大学, Nara Kenritsu Ika Daigaku) reported on November 27th, 2020 that their research confirms that green tea sold in the market can kill or make the virus harmless in their study.
The research is the first stage of the study, and they have not tested with the human body yet; however, adding COVID virus in green tea for one minute reduced their Infectious by 99%. Click here to read more.