wyardley wrote:I find that pungent spices like garlic, onion, chives can really bring out certain unpleasant characteristics (excessive astringency) and dampen more pleasant ones. Especially with greener oolongs, I find that these flavors make it harder for me to taste tea properly for quite a few hours.
Rich T mentioned once that a tea seller told him that banana makes teas taste better than they actually are.
The same is true for me...garlic, onion, chives, etc. It does seem to take hours for my mouth chemistry to reset. Banana is curious because when I first saw this thread I also thought how, for me, bananas seem to alter my taste unpleasantly for a short time and linger.