What makes strong brewed black tea seem dry?
Um, the fact that it is dry?
You wouldn't put sugar in your tea would you?
Then there's the astringency thing mentioned by Joe..
Anyway, it seems like you guys understand each other, but are just using different definitions..
Try this Rahsaan: What is the component in black tea that makes strong brewed black tea seem dry on the palate?
And no, I NEVER put sugar in my tea...I add lemon, to make it seem even more dry. The first time I ordered tea in London I was shocked to discover that, unless one specifically asks for black tea, the damned thing comes with milk already in it to ruin it forever.
To me, and I believe to the dictionary, the definition of astringency is something along the lines of "harsh or biting." To be sure, tannic acids are biting; they also make the palate seem dried out--cotton mouth. There, I gave you the "tea" answer.
I don't think we are merely talking semantics. It seems to me the problem is that many people think the word "dry" in the context of wine drinking has a finite definition. It does not. In fact, it is more a laymen's (or catch-all) term than anything else; I know of no technical data that gives winemakers guidance or parameters to quantify what constitutes a dry wine.
I can remember a particular woman who tasted a wine at my tasting room that contained 2.5 % sugar by volume, but she said it was way too dry and she did not like it. The reason it was "way to dry" was that it also contained about .9 % total acidity, and had a pH of about 3.1. Her palate could not take it.
The simplistic "dry equals lack of sugar" is hardly a technical definition, and as I have pointed out about a thousand times, it is hardly accurate.