Astringency

Taste impression due to chemical reactions that lead to a mechanical sensory experience—that is, a type of mouthfeel that may be connected to the taste cells in the mouth. Known from the taste of tannic acid in tea or wine, which reacts with proteins containing proline in mucous and saliva. Leads to a biting, dry, rubbing feeling. Astringency can be experienced as either pleasant or unpleasant, depending on the context.