Top Notes 
Heart Notes 
Base Notes 
09/12/2021
EdithLyri
29 Reviews
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EdithLyri
Very helpful Review
16
Concentrated tea store aroma box
As usual with tea fragrances, Tea Escape also starts with bergamot and mint. This is very refreshing, juicy, very cheerful and with it you can not go far wrong.
Flowers underline the whole thing with floral sweetness, in detail here are jasmine and osmanthus.
This is very clever, of course, impresses my tea seller heart. Because jasmine is a very traditional tea flower, it was actually the first flower used in China to flavor green tea naturally. In this process, the jasmine flowers are picked and dried, and then mixed with the tea leaves and left until they have released their fragrance into the tea. After that, the jasmine flowers are strained out again. Fun Fact, unlike jasmine tea, which is destined for the European market, in China it is considered a flaw if flowers are still visible in the tea. We Germans, however, like colorful splashes of color, so the blossoms are often not sifted out. Osmanthus has also been used as a tea flavoring flower for a very long time - although this variation is less well known here. In fact, using osmanthus is doubly clever, because with its naturally apricot honey scent, it perfectly underscores the powdery peachiness inherent in green tea.
That being said,
I do not smell the green tea, unfortunately.
I don't doubt it's in there, but it's drowned out by all the aroma.
The fragrance wants very much, he just can not decide.
Is he a Chinese jasmine tea?
Is he a Gui Ha Sweet Osmanthus?
Is he a green Earl Grey?
Is he a Moroccan mint tea?
All I end up smelling is a floral fruity summer perfume, and emphasis is on 'perfume'. After all, tea is usually flavored with EITHER jasmine OR osmanthus OR bergamot OR mint, but not everything together. And milk does not really fit from the fragrance profile to the tangy-fresh bergamot and to the flowers also only partially.
The milk would have been super if the tea had been allowed to shine as a single note. Or if a more suitable flavor would have been chosen, so rather what in the gourmand direction. For example, green tea vanilla with milk or green tea caramel with milk or green tea walnut with milk.
It still smells delicious. The puffed rice brings an exciting, slightly toasty note. And again, I must say, very clever! This is reminiscent of teas like Genmaicha Tokiwa, a green tea with roasted rice and roasted corn (essential popcorn) that is popular in Japan. However, the Genmaicha has an entirely different flavor profile, cereal-roasted, as you can imagine. The milk would also have gone well with this.
All the individual notes make total sense for a tea scent! So someone has already sat down and thought a lot. But all the notes together act as a fragrance again arbitrary, which is a total shame. It smells good, but it could just be a fruity floral from Escada.
Flowers underline the whole thing with floral sweetness, in detail here are jasmine and osmanthus.
This is very clever, of course, impresses my tea seller heart. Because jasmine is a very traditional tea flower, it was actually the first flower used in China to flavor green tea naturally. In this process, the jasmine flowers are picked and dried, and then mixed with the tea leaves and left until they have released their fragrance into the tea. After that, the jasmine flowers are strained out again. Fun Fact, unlike jasmine tea, which is destined for the European market, in China it is considered a flaw if flowers are still visible in the tea. We Germans, however, like colorful splashes of color, so the blossoms are often not sifted out. Osmanthus has also been used as a tea flavoring flower for a very long time - although this variation is less well known here. In fact, using osmanthus is doubly clever, because with its naturally apricot honey scent, it perfectly underscores the powdery peachiness inherent in green tea.
That being said,
I do not smell the green tea, unfortunately.
I don't doubt it's in there, but it's drowned out by all the aroma.
The fragrance wants very much, he just can not decide.
Is he a Chinese jasmine tea?
Is he a Gui Ha Sweet Osmanthus?
Is he a green Earl Grey?
Is he a Moroccan mint tea?
All I end up smelling is a floral fruity summer perfume, and emphasis is on 'perfume'. After all, tea is usually flavored with EITHER jasmine OR osmanthus OR bergamot OR mint, but not everything together. And milk does not really fit from the fragrance profile to the tangy-fresh bergamot and to the flowers also only partially.
The milk would have been super if the tea had been allowed to shine as a single note. Or if a more suitable flavor would have been chosen, so rather what in the gourmand direction. For example, green tea vanilla with milk or green tea caramel with milk or green tea walnut with milk.
It still smells delicious. The puffed rice brings an exciting, slightly toasty note. And again, I must say, very clever! This is reminiscent of teas like Genmaicha Tokiwa, a green tea with roasted rice and roasted corn (essential popcorn) that is popular in Japan. However, the Genmaicha has an entirely different flavor profile, cereal-roasted, as you can imagine. The milk would also have gone well with this.
All the individual notes make total sense for a tea scent! So someone has already sat down and thought a lot. But all the notes together act as a fragrance again arbitrary, which is a total shame. It smells good, but it could just be a fruity floral from Escada.
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Hermesh
