Tannin is a natural chemical which can be found in many plants. The taste and mouthfeel of tannins vary with different plants and processing techniques. Foods with high tannin content usually taste bitter, while foods with low tannin content taste relatively light.

The main difference between low tannins and high tannins lies in their tannin content. Foods with low tannins usually contain less tannins, which makes them taste relatively light. For example, raisins are usually considered as foods with low tannins because they contain very little tannins. In contrast, red wines usually contain a lot of tannins, which makes them have a bitter taste.

Foods with high tannins may be beneficial to health because they are considered to have antioxidant and anti-inflammatory effects. However, the food with high tannins is not suitable for everyone. Some people may be sensitive to tannins, and they will have adverse reactions after eating foods with high tannins, such as dry mouth and oral ulcers. Therefore, when choosing food, we should choose food with low tannin or high tannin according to personal preference and physical condition.