Chemical compounds in tea
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Chemical compounds in tea :
A substance that is astringent is a chemical compound that tends to shrink or constrict body tissues. Some red wines can have an astringent taste, a dry and puckering feeling, because of the presence of tannins. Tannins occur naturally in plants, probably as a defensive measure against predators who shy away from the astringent. The word “tannin” comes from an Old German word for oak or fir tree, as in “Tannenbaum”.
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