Osmanthus perfume ingredient

Production

Blossoming in inflorescent clusters of gold and silver, the Chinese osmanthus flower thrives in the rich, mountainous soil surrounding the city if Guilin, as well as the subtropical regions of Chunking, Hsintu and Chengdu. The flower is celebrated for its beauty as well as its divine fragrance: blossoming in shades of silver (yingkwei) and gold (tchin- Kwei). However, the tchin- Kwei variety is particularly fragrant—igniting the interest of perfumers and fragrance connoisseurs alike. To collect the delicate blossoms, sheets are spread on the ground and the trees’ branches are shook to create a rainfall of osmanthus—a process that we imagine would be quite a delight for the eyes. Once collected, the scent is extracted using solvents.

History

Osmanthus is one of ten traditional Chinese flowers to have been cultivated for their fragrance for two thousand years. The osmanthus tree and its shower of fragrant flowers is mentioned in Chinese legends and poetry, while osmanthus blossoms are used to flavor green tea—giving it a taste that is similar to jasmine tea, yet lighter and more fruity. Some find that it has an apricot note. In the Yunnan province, a custom has persisted for more than twenty-three centuries of making a liqueur from osmanthus blossoms to celebrate autumn, which is served in a jade cup.

Origin

People's Republic of China

Most combined ingredients

Iconic Fragrance

Jean Patou

1000 EAU DE PARFUM

Ten years and 1000 trials were necessary to create this fragrance. Jean Kerleo offers in 1972 a "sumptuous, exuberant and unreasonable" perfume, developed around Osmanthus from China. 1000 rivals in wealth and preciousness with its predecessor, Joy.