Jo's Fragrance Journal

The Story Behind No. 18 Iris Ensata This perfume is especially meaningful to me because it was originally curated for my own wedding. As Iris is my favourite flower, I've...

I often like to reference objects when blending perfumes—everyday things just spark ideas. This one’s built from two accords: Sake (Koji) and Sweet Pea.

I’m thrilled to share the journey behind my latest fragrance, No. 81 Tatami, a scent that feels like a milestone in my creative exploration. The idea for No. 81 Tatami...

為甚麼是粟米? 因為它是讓人熟悉的氣味, 不分貴賤, 世界各地的人也以此為食糧, 不過坊間卻很少有用它作為香水的主題, 食就食得多, 但「聞」所未聞。它的香甜氣味讓人感到親切, 並且與麥香可以和諧地配合, 讓人想起秋天, 所以是一個不錯的「探索」對象。

冬天對於我來說，最常出現的食材可能是薑吧。每天也喜歡再臨睡前喝一杯薑茶，身子能變得暖和。一直也很希望做到以薑為主題的香水。調這款香水有許多新嘗試，用了許多新材料，以前常用的卻沒有怎樣用，所以都是一個好玩的經歷。

這支香水主調是皮革，加上龍涎香調，委內瑞拉咖啡豆精油，斯裏蘭卡的錫蘭肉桂以及珍貴的藏紅花香氣份子作為整體氣味的點綴。

這次想做一種日本柚子，她的氣味介乎粉紅柚子，柑橘，青檸與檸檬之間，比西柚更偏向檸檬的香味。

In Hong Kong’s heat, real lily of the valley is almost mythical. This spring I grew some, caught its week-long fairy-tale bloom, and bottled that airy, floating magic into “Ethereal”—crisp...