The most effective way to extract tannins from green tea is to steep it in hot water (80 degrees Celsius or 176 degrees Fahrenheit) for an extended period.
While it might seem counterintuitive to remove tannins by extracting them, the reference information provided actually describes how to extract all of the tannins. Typically, we want some tannins for flavor and health benefits, so the goal isn't usually complete removal. However, if the objective is complete extraction and therefore, subsequent potential removal (through filtering or other means after extraction), the following process applies.
Extracting Tannins from Green Tea
The single study referenced found that steeping green tea at a specific temperature and for a particular duration is the most effective way to draw out all the tannins:
- Temperature: 80 degrees Celsius (176 degrees Fahrenheit)
- Time: 20 minutes
This process ensures that you've extracted 100% of the tannins present in the green tea leaves.
What to do After Extracting the Tannins
Once extracted, separating the tannin-rich liquid from the steeped leaves is the next step.
- Filtering: After steeping, filter the tea to remove the leaves. The resulting liquid will contain the extracted tannins. From this concentrated liquid, there isn't a simple, common method readily available to home users to truly remove the tannins.
- Dilution & Discarding: Considering the complex chemical nature of tannins, completely "removing" them from the extracted liquid at home after extraction might not be practical. It's far more common to simply control the steeping process in the first place to limit tannin extraction.
Therefore, while extraction is achievable via a specific steeping process, complete removal by the average consumer isn't necessarily a feasible follow-up. The initial advice of how to limit tannin extraction by controlling the steeping process (mentioned as "check out a previous post about the ideal temperature to steep green tea") is the far more practical recommendation for most people.
