Ara
Örnek
A well-brewed black coffee can have an astringent edge, especially if it is made with dark roast beans.
Certain types of red apples have a mildly astringent flavor that contrasts with the sweetness of the fruit.
Some unripe fruits, such as persimmons, have a notably astringent taste that fades as they ripen.
The astringent flavor of green tea leaves a refreshing and slightly bitter taste on the palate.
Astringent notes in dark chocolate can contribute to its complexity, adding a bitter and drying sensation.
