tannic

They’re green, slightly bitter, tannic and sour and the texture is like a raw apple (crisp, hard) and fibrous.

The article describes how the oxidation, which causes the ink to darken, causes a reaction between tannic acid and these newly created ferric ions.

The one on the left is unripe and tannic.

Same story in Washington; the strong heat in the growing areas leads to great tannic structure and complexity.

They also had a special surface water high in tannic acid which was key to successful transoceanic navigation.

From a light wine in the style of a rose to a more extractive, tannic, and higher alcohol wine.

They've got a tannic bite that contrasts well with mild flavors like rice and soft cheeses.

A chemical union of tannic acid and iron sulfate dissolved in water or alcohol forms the coloring agent of some inks.

On a little checking, it seems we're both right -- tannic acid is a subset of tannins.

Made correctly, earl grey (really any black tea) needs some milk fat to neutralize the tannic acid or it could turn your stomach.

I googled this because I find it interesting, but black tea does not contain tannic acid.

Oak galls have a much high tannic acid content than any other part of the tree, 4 or 5 times higher if memory serves.

This tannic “oak” taste is very often made from small pieces of wood added to the wine.

Add the double whammy effect of tannins in tea, coffee, wine: "Tannic acid (TA) is an organic compound belonging to the tannin group.

I assume that when a red wine has a bitter taste that makes me think of oak barrels, that's what wine critics call "tannic".

I prefer "slightly tannic, with notes of tobacco and new oak".