Translated Show originalShow translation
Li Hing Mui - Sour sweet savoury plum
I would like to dedicate my first comment as a greenhorn perfume to my favourite scent. I have owned this fragrance for almost a week as a small bottling from my colleague Ervin23, thank you very much at this point!
Now for the fragrance: it really does smell like plum liqueur! I think it comes conditionally from the light sweetness of the top note. Already at the beginning you smell a slight acidity paired with wood. It gives me the feeling of a perfect plum: not too sweet, not too sour. And if it had stayed that way, I couldn't call it my favourite scent, the Sillage is only mediocre at the beginning.
And then the spell starts to work... i wore this the other day at university and afterwards at work: the minimal sweetness from the beginning has disappeared, what remains is the most beautiful scent you can assign to a plum. The acidity, on the other hand, becomes much more distinctive - reinforced by the smoky note - very smoky, but not woody! On the mentioned day the scent was for 6-7 in my nose with 3 sprayers (is of course dependent on the TZ)... i saw in the train, I smelled it - I sat in the lecture, I smelled it - I sat in the bus, I smelled it - I sat in the office, you know - I smelled it! Over time the smoke becomes weaker and the sweetness unfolds again. Plum Japonais makes me a slave to my sense of smell. It is so good that I would like to have it on my nose forever, but it disappears when it is at its most beautiful. Maybe one or the other of you here doesn't feel any emotion, inconvenience or even disgust when reading through it - but that's not important, just as little as whether my surrounding people like it. Super ignorant of me - I know!
For those who only want to inquire about the fragrances, I recommend skipping to the next comment.
The rest is just informative and I do it purely symbolically.
Maybe I like the scent because it smells brilliant or because I associate many delicacies with it - I will probably never find out.
In southern China, my father's home, it is warm/hot all year round. The air humidity is constantly 90%+. In such a climate it is only understandable that the locals do not like hearty dishes. Nevertheless, one of the most popular dishes is a grilled duck, nice and crispy with glazed skin and pink juicy meat. To make it more exciting, it is usually served with a portion of plum sauce: this is sometimes sweet, sometimes sour.
Another plum-based food in this region are dried plums, kumquats other fruits. In contrast to European dried fruits, the Chinese ones are pickled, called Li Hing Mui.
They taste sour, sweet and a bit salty - a taste explosion. They are so strong that you cannot eat the fruit fish directly. The macadamia-sized crumpled plums are sucked in the mouth for a long time before the intense flavour subsides and they are ready to eat. I can imagine that this snack comes from the heavy and poor past.
Both plum-based dishes are on the tip of my tongue as soon as I smell Plum Japonais, which I never appreciated as a child and which today trigger feelings that cannot be described in words. It's like the scene from Ratatouille, when the critic remembered the carefree childhood, It's the beautiful thing that you always learn to appreciate too late!
I probably disregarded the guidelines with this digression, but the little bottling that I constantly smell while writing makes me get quite emotional.
So who is still on: if I should have aroused your interest, then do yourself a favour and order a small sample of it. If you want to understand a touch of my emotion, you can also order a small package of dried plums. It is best to ask me beforehand, since there are quite a few variations :)