As it turns out, I do have brainpower to spare tonight
So let's chat about coffee and tea for a bit, okay?
I've been drinking a lot of tea recently, trying lots of new ones and all. I got this one that's a cherry limeade oolong thinking "ah yeah, it'll probably just be oolong with some fun redness to it or something"
No.
It was blood red.
And it tastes exactly like cherry limeade as it would be if made with an egregious amount of sugar. I exaggerate a smidge, but it really does actually taste like a cold drink, even when hot, which is kind of an interesting thought; given the human tongue is better or worse at sensing flavours when temperatures vary, how does something like that even happen? I'm talking unsweetened oolong tea here, not some saccharine drink crystal concoction, and it was made at 90*, if memory serves.
Coffee is even more interesting in that way; one coffee of a given roast tastes one way hot, and a completely different way cold. I'm sure I could find answers to this if I looked around or tried actually reading up on the science behind taste perception and so on, but really I just thought it was neat to observe something hot that tasted distinctly as if it were cold, and how that relates to all drinks.
On a related note, I've had friends remark that I'm a "supertaster", which was both a new concept to me and something I have a hard time wrapping my head around.
How do I know I can taste more than others can? Are we sure I just don't have a pallet consisting of only small insects and wet sand?
In any case, I have some more drinks to try hot, and others cold. I suppose here begins my drink-temperature-inversion bonanza.
I'm going to go make myself some tea
Which kind, I'm not yet sure. If I can remember, I'll tell what I decided on in the next post.
Until then, take care as always, netizen.
==Fuza