shah82 wrote:No. If you gave a good cheese of strong character to any random person, the chances are, they won't like it at first appeal, any more than they'd like durians or avocados or any other consumable with intense flavors.
The other side, is that novices tend to only notice broad qualities, and nothing subtle. A good tea, or a good wine, will satisfy them just as much as truly excellent tea or excellent wine. Cheaper dancongs have the same qualities as really nice ones, and it can be difficult for someone starting out to understand why more expensive dancongs are chased after. Some people honestly do prefer the more coarse flavor, but many people simply don't understand that the flavor is coarse, or quiet, or tinny, or unlively, etc, etc, but still is tasty.
You are being a bit over general here aren't you? Granted we may get certain reactions fairly predictable from young children, but when you start to get into the realm of adults there are far more factor's at play than simply strong flavors. By that I mean if you learn to be able to detect nuances and differences in one food item, those can more quickly be adapted to another food item.
So someone who realized they love chocolate can come to see the differences in wine or puerh tea easier. It works the other way as well, or we could throw cheese into the mix. Honestly I find myself often when trying new things having the first impression of "that is different what is going on here" when I try something beyond my comfort level, rather than this is bad (though part of me may want to initially judge it that way). A good example of this is sour beers, which a lot of people including seasoned beer drinkers have trouble with, because the initial thought is "this beer went bad" until you realize that it actually is a nice flavor profile and works wonderfully.
I guess we are quibbling over what is a random person. In the end I think any person once they've reached a certain age, has felt strongly enough about some food item, that they have felt compelled to delve into the many facets of flavors it can have.