Re: Tea after fruit

As tea, the fruit is rich in tannins and simple catechins (collectively known as polyphenols) that make proteins in saliva to precipitate and stick on your mouth and tongue (this results in astringency: the sensation of friction of the tongue to the walls of the mouth, not to confound with bitterness). They are also less water-soluble than they were after meeting those fruit polyphenols. Also the proteins involved in taste perception are affected. This explains why it takes a while for the saliva to solubilize fruit polyphenols and detouch them from your taste receptors, and why you can taste its peculiar astringency for such a long time. During this time, taste receptors in your mouth are “busy” and cannot sense properly the texture of your White Peony.