green tea: 14 posts

Happy Thanksgiving to everyone celebrating!

The combination of rose and black tea is gorgeous–the honeyed, citrusy note of rosewater complements the gentle smokiness of black tea well and brings out its roasted chestnut accents. Andy has previously shared his recipe for “the morning of roses” tea and I mentioned how I transform tea into a cup of Shalimar. However, using rosewater in green tea hasn’t occurred to me previously, since green teas are quite delicate and it didn’t seem to me that rose would fit well with the seaweed and spinach notes of the unfermented green blends I usually drink.

Oolong tea, on other hand, suits roses well. Oolong undergoes fermentation, the length of which varies depending on the tea grower, but in most cases, fermentation releases the floral notes of tea leaves. This is the reason osmanthus and jasmine suit oolongs perfectly–the marriage of flavors is harmonious.

Adding rosewater is not the same as letting the petals perfume the leaves, but it works well enough. Start with a couple of drops of rosewater added directly into the brewed tea and adjust the quantity to your taste. Savor the fragrant vapor rising above the cup. Enjoy the slow valse of flavors. A cup of tea is a moment to put the world on pause and carve out time for yourself. Make it as enjoyable as possible.

If you have your favorite teas or tea combinations, please share. 

Scent Diary is a place to write your observations about the scents around you. Whether you write down 1 recollection or 10 matters less than simply reminding yourself to smell. You can add as many comments as you wish. You can comment today or over the course of the week; this thread will always be open. Of course, do share what perfume you’re wearing or what particularly good scented products you’ve discovered.

While looking through my articles, I found this article that I wrote a few years ago but that still remains popular and often-read: A to Z Tips for Enjoyable, Affordable and Rewarding Perfume Hobby. If you have any tips to add, I’d love to hear them.

Photography by Bois de Jasmin

Do you like the smell of green tea? This morning I wanted to write about a completely different topic, but I brewed a cup of Japanese sencha, unfermented green tea, and I lost myself in its scent. This particular tea smelled of seaweed and violets, and it lingered on the palate as sweet, tender, velvety. I understood then why so often green tea accords are interpreted as combinations of the violet-redolent ionones, green notes and hedione. Some of my favorite green tea perfumes include the classics like Bulgari Eau Parfumée au Thé Vert. I also have to mention the new Maison Margiela Matcha Meditation, a fragrance by perfumer Maurice Roucel.

Comments about your favorite tea perfumes are much appreciated. Please jot down any interesting scent observations in this thread. You can write about your favorite  fragrances or interesting scents you’ve encountered.

You can also use the Scent Diary to sharpen your sense of smell. As I wrote in How to Improve Your Sense of Smell, the best way to do so is to smell and to pay attention to what you’re smelling. It doesn’t matter what you smell. The most important thing is to notice scents around you. It’s even better if you write it down. Feel free to ask any questions here too.

Photography by Bois de Jasmin, green tea on a red tray

Mint plays a curious trick on our senses.  Menthol, the main component of mint essence, triggers the cold-sensitive TRPM8 receptors found in the skin – a phenomenon that is responsible for the icy burst one experiences when eating mint candy or drinking a mint julep. Even a sip of hot Moroccan mint tea on a balmy day will produce the same cooling effect. In the realm of perfumes, you can try Guerlain Herba Fresca.

Herba Fresca has been around for a while, and I don’t even remember the first time I tried it. I only recall enjoying its uplifting freshness and green notes. It’s not a complicated perfume and it holds few secrets. From the burst of verdancy and citrus to the soft musky chords in the drydown, it’s a straightforward blend. But what it lacks in complexity, it makes up for in its vibrant character. It’s refreshing in the summer and rejuvenating in the winter.

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Some of the most interesting combinations involve tea and flowers. Scent science explains why such pairings have become classics – tea leaves and blossoms such as gardenia, violet, rose or osmanthus have a number of fragrant compounds in common. When blended, the complementary aromas create affinities that enrich the taste of tea as well as its fragrance. In my latest FT column, Discovering The World’s Finest Floral Teas, I explain what makes flower notes pair so well with tea and share my favorites.

You can read the full article by clicking here. I also welcome you to take a look at the Bois de Jasmin tea archives, because we have quite a selection of posts on making tea, enjoying seasonal variations, taking it with roses, jasmine, roasted rice, or even experimenting with Estonian and Thai blue teas. If you’re after a tea-based perfume, here is my list, Best Tea Perfumes in 10 Different Styles.

As always, I’d love to know about your favorite teas, floral and otherwise.

Photography by Bois de Jasmin, Ti Kuan Yin tea with a few drops of rosewater. Ordinarily, I don’t tweak Ti Kuan Yin teas at all, because they’re perfect as they are, but this combination turned to be so bright and complex that I’m going to enjoy it from time to time.

The scent of tea leaves is created by hundreds of aroma-molecules, and each variety has its unique fragrance. Terroir plays a role as does the method of curing the tea leaves. For instance, steamed Japanese teas like sencha and matcha have grassy, spinach-like aromas thanks to hexenal, while mildly oxidized oolongs share aromatics with lilac blossoms, roses and jasmine (nerolidol, cis-jasmone, linalool). The smoky profiles of teas like lapsang souchong are created by molecules like pyrazines, longifolene and guaiacol. In an interesting twist, guaiacol, along with certain types of pyrazines, is what gives roasted coffee its distinctive scent, which is why smoky teas are recommended to coffee drinkers wanting to expand their horizons. With such a rich palette of aromas, the tea accord is a fascinating exercise for a perfumer.

In my recent article on the development of Bulgari’s Eau Parfumée au Thé Vert, I described how Jean-Claude Ellena discovered a novel accord and created a modern classic. Since Bulgari launched the perfume in 1992, it became the green tea of fragrance. However, tea accords aren’t limited to delicate green blends, and when I began researching my article, I realized how many fragrances successfully incorporate a tea effect, both light and dark. I decided to make a list of the most interesting examples, in 10 different styles.

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