Tannin

not a cabfrock.

Tannin.

Is this a cool climate or a warm climate grape? With that

acid, I would say it's a cool climate.

Chrom- A great source of chromogens, tobacco smoke, wine, berries, coffee.

We think of tannins, right? Tannins is what gives wine and coffee their flavor profile.

Tannin is a chromogen, okay? So really high tannin wines are gonna stain your teeth like crazy.

So now that we understand what a stain is, okay, we have to think about how can we get rid of it? And so when, the way we get rid of it is by getting something to go in there and scoop that stain out of the tooth that has integrated itself onto the surface, not superficially, because it, brushing doesn't get it out, but it's like kinda just wedged in there like, like a very small nail in a sheet rock, right? You gotta get it out, but you don't have to go digging for it.

Well, first, first of all, the color, right, of Nebbiolo.

Tannin is sort of right.

The color isn't, the taste profile is not.

Sangiovese, um, I don't know.

In the aquarium context, true color is almost universally caused by tannins.

Tanins is the hobby's umbrella term for a complex group of plant-derived polyphenols, humic acids, and fulvic acids.

Right.

When you introduce natural driftwood, botanical seed pods, or leaf litter into the water, they slowly degrade and leach these massive organic macromolecules into the water column.

When oxidized artificially, it decomposes into methylemic hydrocyanic acid, a nitrogenous compound closely allied to caseinine or gluten, and as hot water extracts but very little of this substance, a large amount of it is wasted in the ordinary infusion, which might otherwise be saved by the addition of a little carbonate of soda to the water in preparing it.

Tannin.

A large portion of the tea extract consists of tannin, tannic acid of a peculiar kind, there being much more in green teas than in black, ranging from 13 to 20% in the former and 8 to 12% in the latter, but averaging 12 and 9.5% respectively, the difference being due to the fact that part of the tannin originally existing in the raw leaf is destroyed during the process of fermentation to which black teas are subjected in manipulation.

It is a powerful astringent principle, puckering up the mouth when chewed and to which tea owes its bitterness when overdrawn or boiled, constipating effects on the bowel and the inky black color which it imparts to water containing salts of iron.

Three ounces, eighty-seven grams.

Constituents.

Tannin.

Quantities in one pound of good tea.

And the water is dark.

Tannin stained.

Peat fed brown black.

so that half a meter down you cannot see anything at all.

Again, as to how much liquor an equal quantity of the former will yield in comparison with a similar weight of the latter is another mooted question.

As far as quantity color and body are concerned It must be admitted that Indian Ceylon teas are once and a half greater But in flavor and aroma The essential qualities That constitute And are most appreciated In tea China and Japan Teas Far Excel Them Thus If one pound Of China Or Japan Teas Yields Five gallons Of extract Of a certain Weight Strength And Color One Pound Of India Or Ceylon Will produce Seven and a Half Gallons Of a Similar Beverage But will Be devoid Of that Fragrant Flavor And rich Aroma So characteristic Of the China And Japan Product The Value of Tea Intrinsically And commercially Depending Principally Upon the Character And flavor Of the infusion As well as the aroma Imparted To it By the volatile Oil Ceylon Like India teas Will Not keep As long Or as Well As either China Or Japan Becoming sour And rancid By exposure In a Few months Defects Attributed To the method Of curing But in Reality Inherent In them Again The Latter Contain A Larger Percentage Of the active Principle Theine And Less of the astringent Property Tannin And Are consequently Less Injurious And more Refreshing The Great excess Of the latter property In Both India And Ceylon teas Accounting For Their dark Color And harsh Pungent Taste In the Infusion As well as Being the unsuspected Cause of the indigestion And nervousness Among Those who Use them To any extent So that in view Of the strenuous Efforts Now Made To introduce India And Ceylon teas Into the American Market It May be well To here Caution Consumers Against Their injurious And deleterious Effects On the human System Such injury Being caused Not Alone By the Excess Of tannin But Also by the sap Or juice Of the natural Leaf Not being sufficiently Expressed Before the leaves Are fired By proper Fermentation It being Claimed By physicians And Others That to the fixed And general Use Of those teas In England Is attributable The great Increase Of heartburn Flatulency Nervousness Dyspepsia Among the people Of that Country Against the Dubious And questionable Advantages Of Body And strength So loudly Vaunted In India And Ceylon teas China And Japan Possess Others Greater And More important Ones among Which are That the tea Grower In the Latter Countries Working His Own Land In smaller quantities Brings Greater Care And more Industry To the task Again, in the methods of curing and firing the leaf, the latter have also the advantage of superiority as it is now generally admitted by experts.

And others interested in the business that though the Sirocco or hot air process may be more rapid in its work and certain not to taint the leaves in any way; it is yet open to doubt whether the older slower and more natural method of firing in pans over charcoal fires is not the better more thorough and effective in its results than the new and artificial one.

The Chinese and Japanese have been curing and firing teas by that method for centuries and they surely ought to be the best judges by this time.

Tea may be made depressing and injurious or exhilarating and wholesome according to the manner in which it is treated and prepared for use.

Many who imagine that a high dark-colored liquor indicates strength boil the leaves while others again spoil the tea by putting the leaves into the boiling water some people putting the leaves in cold water and then placing the vessel over the fire to boil prolonged infusion being still another serious mistake all of these methods produce the same evil results that of extracting an increased amount of the tannic acid thereby destroying the flavor of the tea by giving it a bitter and astringent taste as well as imparting an almost ink black color to the infusion The falsely economical custom of filling the teapot a second time without removing the exhausted leaves is another error in the making of tea, as the thian which is only soluble in fresh boiled water is wholly extracted in the first drawing, and cannot for this reason be present in the second, the latter being merely a decoction composed chiefly of tannin.

To avoid this error, a sufficient quantity of tea should be made in the first drawing or fresh leaves supplied as needed And still another reprehensible practice is that of adding fresh leaves to those that have already been used once It being utterly impossible to add either to the strength or flavour of tea By putting more leaves in the teapot after the first drawing For the reason that tea water will not extract the active principle Thiane From the dry leaves of fresh tea Only fresh boiling water will do this The use of tea water simply increases the amount of tannin Darkens the colour Destroys the flavour And only adds to the quantity of leaves Already in the pot Without in the least affecting the active Principle So that If it be necessary to increase the Strength of the tea prepared Draw some fresh Leaves in a separate Vessel And add the Liquor To that already Made Tea Being An Infusion Not a Decoction It Should Be Brewed Not Stewed The Object Being To Extract As Much Of The Thayan Or Refreshing Principle And As Little Of The Tannin Or Astringent Property As Possible Without At The Same Time Either Boiling Or Overdrawing So That In The Proper Preparation Of Tea For Use The Aim And Object Should Be To Extract As Little Of The Tannin As Possible And As Much Of The Thayan And Volatile Oil As Can Be Conveniently Extracted Without Permitting The Infusion To Boil To Obtain Which Most Desirable Result The Following General Rules Are Recommended Put The Requisite Quantity Of Leaves In A Covered China Or Earthenware Vessel Avoid Tin Or Metal Of Any Kind Even Silver Then Pour On Fresh Briskly Boiling Water And Let Stand Where It Will Keep Hot Without Boiling From Seven To Ten Minutes According To The Variety Of Tea Used In This Time While The Tea Is Drawing Only The Refreshing And Stimulating Principles Thayan And Volatile Are Extracted From The Leaves Boiling Or Prolonged Infusion Dissolves And Brings Out The Astringent Principle Tannin Which Injures The Nerves And Impairs Digestion For Which Reason No Tea That Has Been Either Boiled Or Overdrawn Is Fit To Drink When Tea Has Been Boiled Or Overdrawn It Can Be Readily Detected By The Exceedingly Dark Color Of The Liquor As Well As By Its Bitter And Astringent Flavor To ensure a really good cup of tea, the kettle must be filled with fresh water.

If distilled, the better and boiled for about three minutes.

And as you said, there's tannin and there's structural.

Because again, here in Italy, we're not scared of tannins.

Tannins is what makes, if you have good tannins, it's what brings drinkability to the wine and then allows you to enjoy it with many different styles of food and oils that we enjoy here in Tuscany.

Yeah, it's funny.

I actually made, like you're saying, I was like, oh, I'm going to have this.

Well, anything else to, to go over? I know there's a...

Tannins are a huge topic.

Oh my God, we-

Yes