This is an interesting topic.
I appreciate the scientific method. Understand all the components and then you can derive conclusions on a blend based on your affinity, or lack there of, for its components.
But do we really do that for food, and does it work?
here is a perfect example.
Do you like yogurt? Yes.
do you like carbonated water? Yes
Great, then You will like the carbonated yogurt drink that is so prevalent in some countries, but absolutely repulses most Americans.
So while a great approach, it may not translate well to some nuanced subjects.
I try the main blend categories.
burleys
Virginias
English/balkans
VAPers
Cavendish aeromatics
Then try to draw some conclusion on the types of blends that you may lean toward.
I appreciate the scientific method. Understand all the components and then you can derive conclusions on a blend based on your affinity, or lack there of, for its components.
But do we really do that for food, and does it work?
here is a perfect example.
Do you like yogurt? Yes.
do you like carbonated water? Yes
Great, then You will like the carbonated yogurt drink that is so prevalent in some countries, but absolutely repulses most Americans.
So while a great approach, it may not translate well to some nuanced subjects.
I try the main blend categories.
burleys
Virginias
English/balkans
VAPers
Cavendish aeromatics
Then try to draw some conclusion on the types of blends that you may lean toward.