Tè

A magnificent blend depicting the entire process of the ceremonial act of tea brewing. Fruits, Teas, Civet, a Hint of strawberry??!! Have you ever had the experience of going to a food bazaar with food and spice stalls packed on both sides of the street? But we all know the most enticing stand of them all is the Tea stand. With runners all over trying to offer you a free taste of some of their freshly brewed tea of the day and barrels and barrels of tea bags engulfing the whole shop. Imagine diving head first into one of those barrels and breathing in all those amazing scents. That is what we offer you with Té. Fruits, Teas, Spice galore this is the peak of the tea category. This fragrance was created with the purpose of not only smelling unique and very enjoyable, but also for creating a long lasting tea scent that as many of you know is not the norm.

The opening carries the fresh bitterness and slightly tannic edge of green & black tea, which gives the composition a vegetal clarity. It is joined by jasmine tea, which brings a creamy floral sweetness blended with the slight warmth of the tea leaves. 1950s Aged Geranium a focal point of the formula, this decades-old geranium has developed a complexity not found in fresher distillations. It presents a rosey tea facet typical of its age. It adds texture and a backbone to the blend, leaning slightly green, slightly spicy, and very refined.

The strawberry note is natural and restrained. It is red, slightly tart, and juicy, more like a sun-warmed berry than synthetic candy. Strawberry gum, is a unique material from Australia, layers on a crisp eucalyptus-like freshness with sweet undertones that imitates the fruit. Honeysuckle brings a faintly honeyed sweetness, osmanthus gives a fruity-leathery apricot skin aroma, and frangipani contributes a creamy, almost tropical white floral tone. None are dominant, but together they soften the darker elements of the blend.

Choya Ral introduces a dry, smoky, and leathery scent. It's dark, acrid, and complex. Roasted barley reinforces that theme with a nutty, toasted edge, evoking the scent of brewed roasted grain tea. Red meat sandalwood ismells dense, woody, and creamy. Katrafey, a Madagascan wood, is sharp, dry, and almost peppery, while costus root adds a fatty, waxy, and lightly dirty nuance — together these deepen the drydown considerably.

Oud: Cambodian & Black Thai Kinam

The soul of Té lies in its rare dual-oud base. Each 15ml bottle contains 1 full gram, using both wild Cambodian oud and black Thai kinam oud.

Cambodian oud is sharp, dense, and slightly fruity with leathered and incense-like edges. It gives body and sweetness to the drydown and blends smoothly with the resinous and floral notes.

Black Thai Kinam is far darker and more bold in character. It leans into a dark smokey, balsamic territory with tamarind facets, and kinamic facets that evolve over time on skin.

Together all of these notes and some not mentioned come together to give you the full brewing process behind some of the rarest ceremonial teas. This fragrance was mostly made together with my friend Kfir Bar. There will only be 20 bottles made in 15ml format only. Each Bottle will be $260.