Skip to main content

How does it taste? (Love)

As you probably know, I perceive the world with my taste buds. My dominant form of synesthesia is Lexical-Gustatory. This means I literally taste words, ideas, feelings, personalities, etc. The overwhelming majority of my blends are direct translations to leaf of the flavors my brain-mouth is experiencing. Today, I wanted to share with you the way I experience one particular flavor profile: Love.

To be specific, I'm talking totally bonkers, swept-up, overwhelming, skin-tingling passion. The kind of Love you feel when you find yourself clicking over and over and over with someone. The kind of Love that makes all the garbage and difficulty of the dating world worth it. The love you feel for family, close friends and pets is a different (though still yummy) flavor.



I'm particularly fixated on this tasty, tingly sensation because I'm right in the middle of it these days. For the last two months, I've been in the midst of a crazy whirlwind romance. It's been so good, and it just gets more delicious every day. This person has brought out of me of a whole range of flavors that I hadn't remembered how to taste for a long time. I love this Love and the gift of all these accompanying taste-bursts. 

So let me share them with you.

The thrill of making eye contact with your Love mainly occurs on the sides of the tongue and is bright and gingery with peppery notes. It only lasts for a moment, but is sharp and shivery.

The butterflies in the stomach when your Love smiles and their eyes light up fills the whole mouth and lingers for a long time. It's malty and spicy and reminiscent of bourbon and chai.

The sound of your Love laughing brings a texture as well as a taste. It pops across the molars and tastes like sour candies. Or sometimes like toasted almonds. It depends on the particular laugh.

The feel of your Love's mouth on yours is a deep, dark chocolate. It's rich and silky and undeniably addiction-inspiring. You know the kind of chocolate that makes your bones twinge with pleasure? That is the taste of your Love's kisses.

A true Love inspires all these flavors and more. I've approximated the spicy, musky, dark and deep flavor of this kind of passionate Love as closely as I can in my Infatuation Blend. Black tea, coconut, chocolate and spices. Of course, spices.

Taste the Love


This is really just a shadow of the complex collection of feelings this person inspires (and I hope you all have a Person or People who makes you feel like this). This is the frustration of the synnie reality. At least, that's been my experience. I experience everything so vividly. Everything. There is nothing I feel, see, hear or think that doesn't elicit an intense flavor/texture perception. I wish so deeply that I could accurately share that with you all. I promise I'll keep doing my best to let you in on my world via words and flavors.


All my love,

Friday
Labels:

Comments

Post a Comment

Popular posts from this blog

Indigenous Sips: Pacific Madrone

Pacific Northwest local red-barked beauty Pacific Madrone, aka Arbutus Menziesii , is a sight to behold for sure. The rich hue and dramatically peeling bark, the curve of its sturdy branches and sheen of its verdant waxy leaves are all peak hiking aesthetic, but did you know this tree has long been a multipurpose source of healing tincture and tea? Various tribes of the west coast, ranging from California up through British Columbia, make use of Madrone bark and berries. Extracted as a tincture or bundled and bruised for a poultice, this plant can be used topically to treat minor wounds and sores. Brewed as a tea, the light-bodied brew has notes of cinnamon, foresty fungus and wood smoke and is used to help a stomachache or as a cold medicine. This tree serves as a very renewable source of bark, leaf and berry and can be harvested without damaging the tree. Madrones will naturally shed their leaf every two years and their bark each summer. When you approach a Madrone in midsumme
1 comment
Read more

Synesthesia And Blending As Sensory Art

I am frequently asked how I get ideas for my blends. Where does my inspiration come from? Which comes first, the blend or its name? I'm proud of how original my blends are, and how different from blends you'll find by any other company. This is largely due to the fact that I have synesthesia (meaning my senses are cross-wired and abstract concepts, personalities, colors, weather, etc. all translate to me as flavor). My dominant forms are referred to as "lexical-gustatory," "auditory-tactile," and "mirror touch." It's fascinating stuff for sure, and has made my life and relationships more complicated. On the flip side, I have discovered a practical use for my brain-strangeness! Like many synesthetes before me (Jimi Hendrix, Tori Amos, Richard Feynman, Vladimir Nabokov, etc.), I've translated my particular brand of strange into a career. Synesthesia salad. credit: jessicahagy.info/ My personal experience with synesthesia leads me
8 comments
Read more

Six True Types of Tea

We get asked a LOT what the difference is between white tea and black tea, herbal tea and green tea, and so on. The world of tea is mysterious and a lot of you want to learn more, so let's start with the basics! True tea comes from the Camellia Sinensis plant. Always. Any infusion made from the leaf, stem, root or whatever other part of any other plant falls into the "tisane" category, also known as "herbal tea." Those are a whole tasty world absolutely worth your time and attention, but today we're focusing on true teas.   There are six basic types of true tea, delineated by the level of oxidation allowed to occur in the leaf during processing. After picking, tea leaves frequently go through a process of bruising, withering, heating, and drying. (I say frequently because the world of tea is so vast and varied, every facet of the end product is up for flux. How much caffeine? What does it taste like? Is it smooth or brash? The answer is always "it
7 comments
Read more