Citrus

Imagine biting into a sun-warmed mandarin fresh from a tree—that initial burst of bright, juicy sweetness mixed with a slightly green, almost grassy undertone. Italian green mandarin is fresher and more herbaceous than typical mandarin notes, with a subtle leafy quality reminiscent of crushed citrus leaves. It's simultaneously zesty and gently creamy, less sharp than lemon but more verdant than sweet orange. Think of the scent of an Italian orchard at dawn: citrus-forward, but with that cool green whisper that speaks of morning moisture and unripe fruit clinging to branches.

Woody

Imagine walking through damp earth after rain, then crushing dried autumn leaves in your hands. That's patchouli's essence: earthy, almost animalic, with a subtle sweetness lurking underneath. It smells vaguely like rich soil mixed with dried tobacco and a whisper of chocolate. There's a dark, slightly musty quality—think opening an antique wooden chest. It's grounding and intensely aromatic, never delicate. Fresh patchouli has peppery brightness; aged patchouli becomes deeper, warmer, almost leather-like.