Tannins in plants have health benefits and impact the taste of fruits and drinks like tea and wine. While tannins themselves are well known, no one has ever known how plants actually put them together—until now. A team of researchers from the University of North Texas Department of Biological Sciences just made this major discovery. Now, the research by Chenggang Liu, Xiaoqiang Wang, Vladimir Shulaev and Richard Dixon, recently was featured in the journal, Nature Plants.