green tea: 14 posts

Andy dreams of finding a fragrance that smells of jasmine tea.  

In concept, L’Artisan Parfumeur’s Thé pour un Été sounds like the perfect perfume for a tea lover like myself. Created in 1995 by Olivia Giacobetti, Thé pour un Été is meant to evoke the experience of sipping an icy glass of jasmine tea on a hot day. Unfortunately, my experience of repeatedly trying this perfume has felt more like sweating it out in the sun, still waiting for that glass of iced tea to come my way.

Soon after applying Thé pour un Été though, I am quickly reminded of its more interesting older cousin, Bulgari’s Eau Parfumée au Thé Vert. Where Thé Vert seems fresh and original, I don’t find nearly as much creativity in Thé pour un Été, which embellishes a familiar green tea accord with citrus, gauzy jasmine, and crisp herbs.

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There are perfume novels and perfume short stories. Guerlain Mitsouko will take you on a long journey with many subplots and supporting characters, while Estée Lauder White Linen will reveal it all within the first few musk and rose lines of its composition. But what if you want something even more succinct for days when you crave an effortless, pleasant scented accompaniment? On such occasions, Roger & Gallet Thé Vert comes in handy.

Thé Vert is a citrusy green tea  cologne. If you take a cup of green tea and dilute it with lemon juice, you’ll get something close to this Roger & Gallet number. It starts out tart and sharp, but the musk makes it sweeter as it dries down. A posy of white flowers softens the lemon, and the rest of the story doesn’t change much until Thé Vert fades. It’s not even a full story; it’s more like a Facebook status update. 

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Andy explores toasted notes and green tea.

When I cook, I am always amazed at how some of the most harmonious flavor combinations arise by fusing seemingly incompatible ingredients. Strawberries and balsamic vinegar, blue cheese and honey, mangoes and cayenne pepper—all of these flavorful groupings work surprisingly well together. In perfumery, classical genres like chypre and fougère juxtapose fresh notes of citrus or herbs with rich woods, moss, and amber to create an exciting fragrant impression. Even in tea, where olfactory and gustatory pleasures meet, harmonious contrasts make for some of the most interesting and popular teas. Such is the case with Genmaicha, a Japanese green tea that blends the savory aroma of toasted brown rice with the freshness and delicacy of Sencha.

When you first open up a package of Genmaicha, the incredible fragrance immediately hits you. The scent of Genmaicha combines grassy sweetness with toasty richness, a cue to the exquisite flavor of the tea, as well as the unique ingredients. Unlike most teas, Genmaicha consists of a steamed green tea (usually Sencha, an early harvest green tea, or Bancha, a lower grade, later harvest tea) combined with kernels of toasted brown rice. Oftentimes, some of these kernels pop during roasting, resulting in pieces that look like popcorn mixed into your tea.

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In Part 1 of Tea Primer, I discussed black and oolong teas, which are both well known for their typically robust, rich flavors. In comparison, green and white teas, the topic of today’s post, shed all suggestions of darkness, showcasing lightness and freshness. The reason for this marked difference is that black and oolong tea leaves are given a chance to oxidize (basically, to wilt and turn brown) during processing, whereas green and white teas are not. As a result, while black and oolong teas are the equivalent to earthy vetiver and patchouli in perfumery, green and white teas call to mind the vibrancy of violet leaf and citrus. The difference is very marked, which is part of the reason why it never ceases to amaze me that so many diverse teas can come from the same Camellia sinensis plant.

Part 1 : Black and Oolong Teas

Part 3 : Tea Brewing Basics

Part 4 : How to Brew a Perfect Cup of Tea

Part 5 : A Guide to Buying Quality Tea

Green Tea

Though green teas have gained popularity in the West only in recent decades, both the Chinese and Japanese have been producing these teas for thousands of years. With such a long history, today’s methods for producing green tea are, understandably, highly variable, differing from region to region. It is most common for the freshly picked tea leaves to be quickly steamed (so as to allow no time to wither or oxidize) and then rolled or pressed in a hot pan before being dried.  Because the leaves are not given any time to wilt or oxidize before steaming, green tea leaves retain their green color, as well as many of their antioxidants.

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