In Russian language word “astringent” can also be translated back to English as “Tying” and I think it is pretty right word to describe astringent feeling. I wouldn’t even call it “taste”, it is different feeling, more like sense of touch. Quince, persimmon, Bird Cherry (Prunus padus) are astringent. But they also sweet or sour-sweet. Oak bark tea is astringent. You can’t wash away astringent feeling from your mouth even if you rinse it several times. If you continue eating astringent food you may start choking, as you can’t actually swallow because your throat is affected too.
Black currant bitter-sour-sweet. High bush cranberry (especially European) sour-bitter, or sour-bitter-sweet. And both are not astringent.
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