Lewis Perin wrote:
> Hey Dog: It's been a few days since your original post. You must have
> tried adding Gerolsteiner to your favorite beverage again since then,
> no? Do we have reproducibility?

Perhaps not by scientific standards, but I've tried the trick on four
oolongs of very different character, through multiple steeps, and it
seems to work similarly. Least effect was on a Hairy Crab that actually
brews up OK in the overly pure local water for some reason.

I'm almost out of Gerolsteiner and don't like it much anyways. Next step
is to try pure calcium and magnesium salts, and a few other mineral waters.

Current theory on the persistent effect: maybe instead of something
fancy like cortical reset or charging tasting tissues with excess ions,
it's just solutes leaking out from nooks and crannies in the mouth.
Anyone else here get repeats on tasty teas hours after drinking? I'm
guessing that that's why.

-DM

Oh yeah, for the nerds and general disputants: I find useful the
distinction between flavor addition and flavor potentiation. The
potentiator may have taste of its own, like salt, sugar, or MSG; but its
effect on the mix will be out of proportion to its intrinsic taste.
Things like miracle berry or artichokes+milk are extreme examples.