What specific compound’s extensive release is prevented by the cooler temperature of sun tea brewing, resulting in a smoother flavor profile?
Tannins, which cause sharp, drying sensations.
The smoother taste characteristic of sun tea, favored by its dedicated following, is directly attributable to the lower brewing temperature inhibiting the full release of tannins. Tannins are complex phenolic compounds well-known for causing astringency—the sharp, drying sensation often experienced in the mouth after consuming over-steeped black tea. Because the sun's moderate warmth does not aggressively break down the leaf structure compared to boiling water, it preferentially extracts more soluble, brighter flavor notes while leaving a greater percentage of these bitter tannins behind in the leaf material. This selective extraction mechanism yields a final product that is less sharp and often requires less, if any, added sweetener or milk to balance the flavor.
