Is there anyway to reduce or remove the natural tannin (astringency/bitterness) in tea?
Although our green tea powder is already quite low in tannin, there are a couple of methods available. The easiest way would be to just add sugar or sweetener but this is merely masking and covering up the tannins. However, there is another way but it comes at an expense and your “results may vary”. A rarely known way of reducing tannin is to use a magnetic tannin reducer which typically would be used to soften the tannin and astringency as well as improve the finish of young wines. Just Google “wine magnet” or visit a local wine cellar.