Top Notes 
Heart Notes 
Base Notes 
12/18/2023
BunteHexe27
24 Reviews
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BunteHexe27
7
Exciting, spicy, tart and fresh
Today I'm embarking on the third part of my Himalayan journey, inspired by Hima Jomo's perfume trilogy. I've already described Pashm and Loon, today it's Tchai's turn.
I wanted to explore foreign worlds, I know Tchai boiled in milk and sweetened with honey. So what can I expect here?
The top note is tart, I immediately smell tart tea, nothing sweet. Bergamot, violet leaf and cardamom are supposed to be there, bergamot and cardamom are very fine, I don't know violet leaf, maybe that brings a green note. Tart-spicy and fresh sound together.
I haven't been around for long and can't do anything with the osmanthus and mimosa scents, so I'll try something else. There's something woody added to the spicy, which makes it even rounder and deeper. The spicy tea is accompanied by fruity and floral aromas, I am sitting in a tea room that belongs to a tea plantation, humid air drifts over and brings fragrances from the tropical garden. There are spicy cookies on a plate. And because my nose is reading along, I learn that osmanthus has a peach scent and now I can smell it too. The heavier scent of ylang-ylang is kept to a minimum, which is nicely balanced.
I continue to sip my tea, enjoy the fresh air with its fine nuances and wait for the base note, Darjeeling, other black tea, mate tea and sandalwood. But the flower is still unfolding. The tea becomes a little more bitter, but is intercepted by the sandalwood, which I really love. I finish my cup of tea, let the last sips warm me up, enjoy this rounded, bitter experience and relax with my senses wide awake. I'm about to wander into the tea plantation and help the pickers. I want to keep this scent in my nose and it makes me calm and alert at the same time.
I find all three fragrances very well rounded and special, even if Loon was too sharp for me at the end. Tchai has something to bite into, is exciting, deliciously aromatic and, like the other two, tells of distant lands.
I wanted to explore foreign worlds, I know Tchai boiled in milk and sweetened with honey. So what can I expect here?
The top note is tart, I immediately smell tart tea, nothing sweet. Bergamot, violet leaf and cardamom are supposed to be there, bergamot and cardamom are very fine, I don't know violet leaf, maybe that brings a green note. Tart-spicy and fresh sound together.
I haven't been around for long and can't do anything with the osmanthus and mimosa scents, so I'll try something else. There's something woody added to the spicy, which makes it even rounder and deeper. The spicy tea is accompanied by fruity and floral aromas, I am sitting in a tea room that belongs to a tea plantation, humid air drifts over and brings fragrances from the tropical garden. There are spicy cookies on a plate. And because my nose is reading along, I learn that osmanthus has a peach scent and now I can smell it too. The heavier scent of ylang-ylang is kept to a minimum, which is nicely balanced.
I continue to sip my tea, enjoy the fresh air with its fine nuances and wait for the base note, Darjeeling, other black tea, mate tea and sandalwood. But the flower is still unfolding. The tea becomes a little more bitter, but is intercepted by the sandalwood, which I really love. I finish my cup of tea, let the last sips warm me up, enjoy this rounded, bitter experience and relax with my senses wide awake. I'm about to wander into the tea plantation and help the pickers. I want to keep this scent in my nose and it makes me calm and alert at the same time.
I find all three fragrances very well rounded and special, even if Loon was too sharp for me at the end. Tchai has something to bite into, is exciting, deliciously aromatic and, like the other two, tells of distant lands.
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