Spring Floral Scents
Poetic & Pure
An Asian symbol of enlightenment, the grace and purity of the Japanese lotus lily is the inspiration behind the radiant Hasu-No-Hana. The perfect metaphor for Spring, the hopeful beauty of the lotus flower begins deep underwater far from the rays of the sun before rising through the water to blossom on the surface.
Eau de Fleur d'Oranger
Powdery & Citrusy
Eau de fleur d'oranger or orange flower water is a by-product of neroli. The blossoms of the bitter orange tree (Citrus aurantium) are steam distilled, the condensation results in neroli whilst the remaining water is known as eau de fleur d'oranger and is lightly perfumed with the sweet scent of orange blossom. Eau de fleur d'oranger rose to popularity during the age of Louis XIV and is still used to flavour many French and Middle Eastern recipes.
Leathery with ripe fruit notes
Native to Asia, the osmanthus is a group of Chinese flowering evergreen trees. The small blossoms are either white, pale yellow or orange in appearance, the blossoms are used to flavour tea and jam. The scent of the osmanthus has an unusual character with peachy and milky tones with a hint of leather. This is due to the presence of lactones, a natural compound and popular component of many perfumes which provides a milky and peach like note.
Musky & Sweet
Originating in the Balkans the lilac is a flowering shrub famed for its pale violet flowers. A member of the same genus as osmanthus, the lilac has similarly shaped small petals. The etymology of the word lilac comes from the Persian word nilak which means bluish. Lilac blossoms have a sweet heady almost intoxicating smell that has a melancholic and introspective quality.
Peppery & Green
Notably used in Ancient Greek and Roman culture during ceremonial events the carnation has been cultivated throughout the Mediterranean for over 2000 years. Now viewed as a symbol of love, the carnation has an aroma similar to that of clove with nuanced floral notes. Only produced in France, carnation absolute is gained through solvent extraction. Due to its small yield carnation, much like iris and jasmine is one of the most expensive raw materials.
Sweetest flower wild nature yields
With over 100 different species, the perfume industry is indebted to the humble rose, its beauty and varied scent is unrivalled. The scent of rose is captured through both steam distillation and solvent extraction. Rose We have picked 3 roses for you to try: the delicious and spicy Damask rose, the charming centifolia Rose de Mai of Grasse and a classic clean musky rose.
With over 30 different species the crocus is a familiar sight during spring. It is the crocus sativus variety from which we get the saffron spice (used extensively in cooking) and saffron oil which is used in perfume. The stigma of each flower is hand-picked and dried making it one of the world’s most expensive ingredients, with the majority of saffron originating from Iran. With hints dry hay and almost metallic notes, saffron gives a bitter sweet profile to perfumes.
Dreamy & Tropical
Native to Mexico, Central America and the Caribbean frangipani (also known as Plumeria) is a flower with 5 petals and a distinct yellow and orange centre. The frangipani is famed for its use in lei garlands, a wreath of flowers given as a symbol of affection in Polynesian culture. Blooming mainly at night the frangipani gives a soft creamy floral character to fragrances. Due to its delicate structure its lush and honeyed scent can only be obtained through enfleurage.