legend wrote:. Flavours that are not geniune in nature come powerfully and go quickly this is exactly what you will observe because these fertilizers and flavourants are water soluable.
OK this is what’s losing me, because fertilizer is not a flavor. Let’s put aside the addition of flavorings and focus on fertilizer for a moment. I admit to not knowing much about tea plant culture, but in my relatively decent vegetable and orchard experience, over-fertilized plants are bland and watery, like a crummy store-bought tomato or apple. I’ve experienced this with organic fertilizers as well, if taken to excess. I’ve never experienced anything in plants that I’d call heavy, fleeting flavors due to chemical fertilization. The more commonly accepted advantage of organic fertilizers is that they add more micro nutrients to the soil that chemical fertilizers miss (things other than nitrogen, phosphorus, and potassium). Thus, I could see chemically fertilized tea having less complexity, or being weaker overall in strength, but I don’t understand how they could have the flash-bang effect you’re describing.
I don’t think the water soluble argument is very valid either. Every nutrient that a plant takes up, including organic ones, is water soluble. That’s how roots work. Every flavor I taste in tea is also water soluble. If not, how do I taste them?
My last point of contention is more philosophical. Haven’t we, in the west, been driven by marketing towards weaker flavors? Like grain fed versus grass fed meat animals, coffee that’s more cream and sugar than coffee, or processed foods that taste like fatty cardboard?
I’m not totally disagreeing with you. I agree that fertilizers are over-used, both organic and chemically, I just think you’re using some odd logic to prove a valid point.