In Chinese, we have a special descriptor of taste called "甘味". This descriptor is usually applied in tasting ginseng, which is traditional food in East Asia, e.g. China and Korea. "甘味" is most accent in ginseng. Some people may describe the taste of ginseng as bitter. Some may find it similar to sweetness. However, you can tell this very special taste when you taste ginseng once.
I did a brief search online and could not find a proper translation for "甘味" in English. This is usually referred as sweetness and sometimes bitterness. However, I personally do not think both descriptors appropriate. The taste of ginseng is so special that it should be singled out. In coffee cupping, we have tasting categories like body, flavour, sweetness, bitterness, acidity and aftertaste.
an coffee cupping example from a Hong Kong coffee app Listcup
I think "甘味" can be under to flavour, sweetness, bitterness and perhaps aftertaste. When I was in secondary school, one of my best friends is also very interested in coffee. His father taught him "甘味" is the reason why coffee tastes good. So, I think "甘味" is a very accurate term in coffee tasting especially in chinese speaking societies.
Thus, here in this blog, I would like to propose to use "Taste of Ginseng" in place of Chinese taste descriptor "甘味". This taste is usually found in deeply roasted beans. This very flavour also tends to cling on your tongue for a very long time which makes you feel very leisurable, peaceful and comfortable.
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