Which chemical compounds are suggested to grant Salal leaves their characteristic astringency?
Answer
Tannins present in the leaves
The characteristic of astringency—the sensation of drawing tissues together or puckering—is directly attributed in herbal contexts to the presence of specific chemical constituents within the plant material. In the case of Salal leaves, the compounds responsible for this property are identified as tannins. These tannins are robust enough to withstand the hot water infusion process, ensuring that the resulting tea carries this toning effect, which is why the leaves were historically chosen for internal preparations aiming at soothing or supporting bodily tissues.
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