Kuri -

A very interesting case! But the important thing to keep in mind here is
this -
Tea is closer to what is called true solution , while coffee is more a
colloid (where tiny particles of solids (or other non-mixing liquids) are
suspended in a "mother" liquid.
From the point of view of chemistry and even physics these are two different
worlds. What you decsribed in your post is a very possible effect in
colloids and quite impossible in normal circumstances in true solutions.

Sasha.



"kuri" > wrote in message
...
>
> "DogMa" > wrote in message
>
>> 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.
>
> I have no idea what it is worth scientifically, but that might be the same
> sort of mechanism.
> Look at the video about salt in coffee on this page :
>
> http://www.youtube.com/watch?v=I29q_...urawaza%2 0po
> tato%20skin%252
>
> They have coffee forgotten 6 hours on the machine, it is considered too
> acid. They had a very small amount of salt and the acidity seems to
> disappear. They say there is not enough salt to feel its taste.
> The explanation given by the coffee specialist is there are acid elements
> in
> the brewed coffee, they are small just after brew the coffee and grow up
> in
> size (so acidity can be felt). Then if you add salt, the natrium contained
> in the salt bounces into the enlarged element and they go back to initial
> size (and coffee goes back initial taste).
>
> That reminds me that I add honey to dry products to make them taste
> younger.
> For instance rice of last year's crop tastes closer to newer rice.
> Rehydrated dried mushrooms taste closer to fresh ones. I don't remember
> where I saw the explanation.
>
> Kuri
>