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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).
Both tea and coffee contain chemical compounds called tannins. Tannins are naturally occurring organic substances known as polyphenols and are present in wine, beer, fruit juices, berries, pomegranates, nuts, smoked foods, legumes, some herbs and spices. These tannins could be affecting your iron absorption. One study has shown that tea consumption may reduce iron absorption by as much as 60% and coffee reduces its uptake by 50%. The tannins in both tea and coffee adversely affect iron availability, which could lead to iron deficiency anaemia. Another study showed just 5mg of tannins inhibited absorption by 20%, 25mg by 67% and 100mg by 88%, whereas some research inferred you would have to drink more than 3 strong cups of tea a day to have ...