Korean teas were divided into the five different tastes&colon; bitterness, sweetness, astringency, saltiness and "sourness". Mecha is renowned for its depth of flavor, considerable astringency and bitter green aftertaste. The mouthfeel is smooth, with low to moderate carbonation and no astringency. With tannins, they also influence the aroma, flavor, mouth-feel and astringency of red wines. The reduction of tannin can reduce astringency in red wines intended for early drinking. These compounds contribute to the astringency, color and mouthfeel of the wine. The astringency associated with wine is usually derived from a wine's tannins. Theaflavins contribute to the bitterness and astringency of black tea. Polyphenols are an important component of ciders, contributing astringency, bitterness, colloidal stability and colour. The astringency of tannins is removed in various ways. Their astringency creates added flavour in sauces, meats and other dishes. Kamairicha has a characteristically light, refreshing taste that lacks astringency. It is an extractive wine with a characteristic bouquet, a harmonious taste, and pleasant astringency. The astringency in tea can be attributed to the presence of polyphenols. Steeping the fruit in boiling salt water for five minutes also reduces the astringency.