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Michael Plant

11/7/06

> Phyll <---- Yep, guilty too for using the word "mouthfeel" too many
> times. I've got to look for its synonym. The tactile sensation in the
> mouth (how's that?) is an imporatatn factor to me...

Or we could just be more specific about
what we mean, since different teas present
differently in this regard.

I'm drinking a Bai Ji Guan this morning
that's full of flavor and a warm
sweet complex finish of wood-flower.
The finish comes up only after the tea
is well down the throat, comes up as
a floral-fruit friendly essence, and then
changes going toward something just
hinting of metal. This *might* be a
sense of the feeling called "mouthfeel,"
but I usually use that word to describe
a thickness in the liquor that carries
the flavors throughout the mouth just
right somehow. Anyway, buzz buzz.

Michael (equally guilty)