What compounds are responsible for the astringency sensation found in New Jersey Tea?
Answer
Tannins
Astringency, which results in a drying or puckering sensation in the mouth, is derived from tannins present in the plant material.
Related Questions
What is the scientific name for New Jersey Tea?To which botanical family does *Ceanothus americanus* belong?During which conflict did colonists widely use New Jersey Tea as a substitute for imported tea?What three attributes are most frequently mentioned when describing the core flavor components of New Jersey Tea?What compounds are responsible for the astringency sensation found in New Jersey Tea?What beneficial characteristic does *Ceanothus americanus* possess regarding soil quality?What preparation advice is given for a novice seeking the best initial flavor from dried New Jersey Tea leaves?How does the historical motivation for drinking New Jersey Tea contrast with modern consumer expectations regarding flavor?What distinguishes the leaves of *Ceanothus americanus* physically?What key safety consideration must a consumer address when sourcing leaves grown ornamentally?