elchai wrote:Im glad to hear someone else has experienced that "fishy" taste from green tea.
Actually, what you are describing as a fishy
taste may be umami
, the so called fifth taste
along with bitter, sweet, sour, and salty. Umami
is an important flavor component of most protein-rich foods, but it tends to be especially salient in seaweed, broth, and Japanese green tea
. ABx also suggests HERE
that the more viscous Taiwan gao shan also have high levels of umami, especially those from the Jin Xuan
or Golden Lily
cultivar. Personally I can't recognize it in the gao shans, but that may be more a result of my brewing technique or expectations.