Once you reach a certain level of regular cannabis consumption, your tolerance doesn’t always allow your body to react to strains as sensitively as less frequent users might. So a hit of Super Lemon Haze won’t make my mind race like it once did, nor does a small bowl of Banana Kush knock me out with the same efficiency. I can still experience the intended effects from particular strains, though I usually have to consume more.

But any little bite of Chemdog will shoot up my spine and zap my brain no matter how big my tolerance and ego get. Whatever it is about Chemdog and the family of chemical-smelling, brain-dicking strains that it has produced over the years, my mind sure can’t handle them.

“Tang” is one of the more difficult flavor concepts for me to grasp. Is it sweet? Savory? Sour? A mix of all three? Calling something “tangy” at a family dinner table will often lead to an argument from someone who thinks tangy and tart are the same thing, thanks to powdered-drink-pushing chimpanzees. In actuality, tang is supposed be slightly sour while adding another fresh or zesty characteristic, as with plain yogurt, sourdough bread or certain tomato sauces.

Tangy cannabis strains are even harder to pinpoint, because the trait doesn’t really exist in most outside of Cannalope Haze and some peach- and apricot-leaning strains. Sour flavors in pot usually come from terpenes found in citrus fruits, which are clearly more sour than tangy — but when matched with light pine, herbal or floral notes, the tang is there.