Tell me!

On Dec 6, 11:38 pm, "Slint Flig" zossngo.com> wrote:

the volatile aromatic compounds :)

cheeky! which ones???

Slint Flig zossngo.com> wrote:

If you can identify them, it's good for at least a doctoral thesis although
not a Nobel by any means.

juliantai googlemail.com> wrote:

I have had some that were, although it was more in the nose than on the
tongue.

kludge@panix.com (Scott Dorsey) writes:

I know what you mean, but sometimes a Wuyi oolong reminds me of
hazelnuts on the tongue too.

/Lew

Wine tasters are a little better organized than tea men when it comes
to identifying aromas. Tom Stevenson in his aide memoire to wine
tasting aromas, tastes and causes mentions two nut aromas - almond and
hazelnut. Almond aroma is attributed to the presence of five chemical
volatiles - three of which may be found in manufactured tea
(benzaldehyde, furfaral, and 5-methyl-furfaral). Hazelnut aroma is
given by another four volatiles - three of which have been found in
tea (2-acetylthiazole, 4-methylthiazole, and trimethylpyrazine).
There may of course be other nutty volatiles in tea that do not appear
in wine

Nigel at Teacraft