| Salty | bitter | sour | neutral | sweet | pungent |
|---|---|---|---|---|---|
| Accumulation of fluids, condensation of substance | Provision of active energetic valences, unfolding of energy | ||||
| Generating fluids Hygroscopic Holding and gathering fluids Moistening Lowering Laxative Softening Dissolving | Drying Roughening Precipitating binding, clarifying, draining the fluids | Astringent Contracting Preserving fluids Roughening Constipating | Regulating the fluid balance stimulating the excretions | Supplying fluids Supporting Hygroscopic supplying, regulating, harmonising active energy Buffering | Unfolding Dissolving Opening mobilising active energy acting at the surface |
| Cooling, sprouting -> development of a salty sapor | Boiling, cooking, baking: increase and concentration of sweetness (vegetables and fruits that are sour when raw become sweeter when they are boiled or cooked or made into juice or compote). Industrial refining |