Friday, March 12, 2010
Years back, before I got an ultrasonic, I tinctured. Like a fiend. I tinctured valerian root, aloeswood chips, sandalwood shavings, coconut, dried lemon peel, olive leaves, figs, sugar, dirt, long pepper, white pepper, boysenberries, saffron, oregano, lawn clippings, honeysuckle, jasmine, rose leaf, local oakmoss, rose petals, lemon leaves, animal poop, cheese . . . there really wasn't much I wouldn't try to tincture. But my very favorite botanical to tincture was, and still is, tea. I have tinctures and evulsions of Earl Grey, gunpowder green, China green yunnan (jade supreme), China jasmine (da zhang select), China green (chun mee dao ming), China black (flowery orange pekoe), season's pick green (gen-mai cha), China green tea (chun mee), Sungma Estate 2nd Fl. (darjeeling), China keemun (dao ming), and Banaspaty Estate (assam). Suffice it to say, tea is one of my favorite things -- to drink, to tincture or evulse, to use in perfume. So diverse, yet retaining all that rich, earthy tea-ness. My favorite of all of these is my gunpowder green -- it's turned to resin; rich, oozy, dark green tobacco-like scent with faint notes of sweet fruit, something like cactus pear, dominated by notes of wet grass, powdered henna, and damp earth. It's just really special.