> The generally recognised English term for this taste ascribed to L-
> theanine in Japanese green tea is "brothy", though before we
> discovered what the Japanese called it we used "maritime" to describe
> its distinct savoriness. Raw tuna or sushi quality is close to it.
> This taste in general is known as "umami" and recently has been added
> to the four classic gustatory (taste) sensations (sweet, salt, acid &
> bitter), along with metallic. Astringent is not considered a taste
> (except by tea tasters) as it is considered strictly to be a tactile
> stimulus - of loss in slickness of the buccal mucosa. Nor yet is
> "fresh" a taste, although (and particularly to a tea enthusiast) it is
> an essential component and in teaman's parlance could be termed
> "alive" or (for black teas at least) "point".

Thanks, Nigel et all. That is REALLY useful I quite like fresh,
alive, savory, reminiscent of MSG (that is what the Chinese call it,
because they take so much MSG).

Another question is this mystery of tea. For green tea, caffeine
tastes bitter, while catechins taste astringent. But together, they
create something else -neither bitter nor astringent (good green tea
shouldn't taste like that). It seems to be all lost in my taste buds?
Have you come across anything that describes it? It might really be
well a complex experience that defies words ...