Re: "Does sugar or milk bind tannins rendering them useless?" I was just at a conference ... other health benefits also I presume). ...by the way Tannins in tea it is still quite misunderstood... read this.../web/faq.asp (very detailed faq on tea) " Tannins or tannic acid are not present in tea. Tea polyphenols were formerly referred to as tannins or tannic acids due to the similarities in the...

...: any evidence/biochem thoughts on this? does sugar bind tannins/polyphenols/bioflavonoids etc rendering them useless, not absorbable? ... point of using lemon in tea is to destroy tannins. I don't think sugar does anything other than ... either the protein or the fat could bind the tannins... i dont know what the final effect on the tannins would be... Why do you want tea that is all ...

....240500@n76g2000hsh.googlegroups.com... any evidence/biochem thoughts on this? does sugar bind tannins/polyphenols/bioflavonoids etc rendering them useless, not absorbable? how about milk? i suppose either the protein or the fat could bind the tannins... i dont know what the final effect on the tannins would be... There was a recent (in the last few months) bit of news ...

any evidence/biochem thoughts on this? does sugar bind tannins/polyphenols/bioflavonoids etc rendering them useless, not absorbable? how about milk? i suppose either the protein or the fat could bind the tannins... i dont know what the final effect on the tannins would be...

... cowboy and lew, and the mention of a cultivar, a light came on in my head. Yes, it took a day to come on. I now assume that like grapes varieties, where the tannin, aciditiy, aroma, sugar content etc are influenced by breeding, that tea leaf varieities over the thousands of years have been developed into leaf used for specific teas. Exactly. Would a white tea leaf ...

... space cowboy and lew, and the mention of a cultivar, a light came on in my head. Yes, it took a day to come on. I now assume that like grapes varieties, where the tannin, aciditiy, aroma, sugar content etc are influenced by breeding, that tea leaf varieities over the thousands of years have been developed into leaf used for specific teas. Would a white tea leaf cultivar only be used ...

... am trying to understand how it is different and what makes the difference. Tea solubles is much more complex than just tannins. No doubt. I am not saying that tannins are the whole story. I'm actually less interested in what the chemicals are, at this point, than in what the results are.

.... Tea solubles is much more complex than just tannins. No doubt. I am not saying that tannins are the whole story. I'm actually less interested in what the ...than in what the results are. Jim PS Brown tannins bad, red tannins good Square Peg wrote: ...a weak cup...) and it is not bitter. I conclude that the tannins are mostly released in that third minute.

... think you are right on with the tannin theory. I'm not sure I have ...unscientific understanding from different sources that the tannins may be released in larger amounts as...>longer. If a X micrograms of tannins are released in a 5-minute steeping...I would expect the same amount of tannins to be released from five 1-minute...with 500 ml of water, then the tannins will be diluted by a factor of...

... doesnt equal the sum of the parts. Tea solubles is much more complex than just tannins. Jim PS Brown tannins bad, red tannins good Square Peg wrote: ...a weak cup of tea taster better than a good cup of coffee... conditions the same) and it is not bitter. I conclude that the tannins are mostly released in that third minute.