Astringency

Definition

A physical sensation rather than a taste, produced by compounds binding to proteins in saliva. Present in chestnut, tochi, bloodwood and cashew honeys, usually alongside bitterness. Frequently confused with bitterness, and distinguishable because astringency dries the mouth while bitterness is a flavour.

Honey records that discuss this

• Bloodwood honeyStrong and malty with a resinous depth and a distinct woody astringency — one of the more assertive Australian honeys.
• Rewarewa honeyMalty and burnt-caramel with a dry astringent finish — closer to a dark ale than to a floral honey.
• Bilberry honeyTangy and berry-forward over a caramel base, with a green astringency and a genuine fruit acidity.
• Tochi honeyMalty and rich with a distinct woody astringency and a long dry finish — assertive without being harsh, and closer to a dark forest honey than to a blossom one.