Tannins are known for having which type of taste?

Tannins are primarily known for their astringent taste, which is characterized by a dry, puckering sensation in the mouth. This sensation occurs because tannins can bind to proteins in saliva and mucous membranes, leading to a feeling of dryness. This property is often noticed in various foods and beverages, particularly in red wine, certain teas, and some fruits, where tannins contribute to the overall flavor profile and mouthfeel. The astringency can also enhance the perception of other flavors, making it an important characteristic in culinary contexts and in the evaluation of the sensory qualities of certain plants and their extracts.