There are some teas that are obviously very subtle (even ephermeral),
teas that if drank after a slice of pizza or a spicy meal would be
almost indiscernable. Is there any food or technique that "clears" the
palate? This evening, for example, I had a cup of an Oolong (Big Red
Robe) and I know that it didn't taste as full and complex as it usually
does (steeping time and tea amount was what I usually do). It almost
made the tea not worth drinking. Is there any way to get around this?