Concept:
Tannins are the astringent (mouth-puckering) compounds found in tea, unripe fruits and many barks. To classify them, look at the chemical groups present in their structure.
Step 1:
Tannins are large molecules rich in many hydroxyl (–OH) groups attached to benzene rings. Anything built around phenol (an –OH on a benzene ring) belongs to the phenolic compounds class.
Step 2:
It is these abundant phenolic –OH groups that let tannins bind and precipitate proteins, which explains their astringent action and their use in tanning leather.
Step 3:
They are not nitrogen-based like alkaloids, not ring-fused like steroids, and although some are linked to sugars, their defining chemistry is phenolic, not glycosidic.
Answer: Option (2) — Phenolic compounds.