On foods containing tannins
All kinds of foods in the world, many of which contain tannins. Tannins have different functions in food.

Look at many fruits, such as unripe grapes, their taste is sour and astringent, which is caused by tannins. At that time, the tannin content of grapes was quite high, and the taste of the entrance was astringent. When they were ripe, the tannins gradually changed, the flavor became better, the sweet and sour were suitable, and the taste was rich.

Another example is persimmons, persimmons that have not been astringent, when bitten, they are astringent, and the tongue seems to be covered with a layer of film, which is extremely uncomfortable. This is because tannins gather in them, which affects the taste. If properly handled, its astringency is removed, the tannins are slightly changed, and the persimmons are delicious. Or dried as persimmons, the taste is sweet, and the quality of tannins has also changed, adding a different flavor.

In tea leaves, tannins are also contained. Green tea has not been fermented, and more tannins are retained. When brewing, it feels astringent at first, but after a fine taste, it returns to sweetness. This is the unique charm created by tannins and other ingredients. Black tea has been fermented and oxidized with tannins, and the taste is more mellow, the astringency is greatly reduced, and the aroma is rich.

Foods containing tannins, although first tasted or astringent, can often turn decay into magic after years of precipitation and manual treatment, adding a different color to the fun of eating, which is really a wonderful combination of natural and artificial.