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In general, green tea has less tannin than black. The longer you brew the tea, the higher the tannin content. And contrary to popular opinion, tea does not contain tannic acid (the substance that's used for tanning leather).
In wine, tannin is a textural element that makes wine taste dry. Tannin is a naturally occurring polyphenol found in plants, seeds, bark, wood, leaves and fruit skins. About 50% of the dry weight of plant leaves are tannins. As a characteristic of wine, tannin adds both bitterness and astringency as well as complexity.