Tea Industry
Deep, well-aged black tea lifted by the sharp sourness of calamansi.
Perfumer: Eak Chieochalakom
An afternoon cup of tea is the starting point, but the view quickly widens to tea traditions around the world: how leaves are processed, how they are aged, and how they are scented with spices and fruit. Those different steps settle into a single composition.
Ceylon black tea sits at the center, deep and slightly tannic. Calamansi, a small citrus with a sharp, clean sourness, cuts through it like a twist of peel over the cup, lifting the weight of the well-aged leaf rather than masking it.
Below, oakmoss adds a bittersweet, mossy shade that continues the tea's own astringency, while musk softens the edges. The appeal lies less in sweetness than in the balance between dark leaf and bright fruit.
