Anya's Garden Perfumes + The Natural Perfumery Institute

I believe I was the first perfumer in American to grow and harvest the Aglaia tree, aka the Chinese Perfume Tree, and I've been extracting the scent from the tiny flowers for about four years now. I've shown the flowers in other photos previously on this blog, but I don't believe I ever showed them with another object that would put them in scale.  Notice how tiny the panicle of flowers are, and how tiny each flower is.  The latest harvest is the first one where I've ever been able to clip a group of panicles, rather than just grab the individual panicles at the base and strip off the flowers.  This is because the tree has started to produce clumps of panicles, and I just snip off the clump, along with some leaves, as you can see.   The 3/4-full quart jar of aglaia flower tincture has been added to about three dozen times, the typical number for a traditional French enfleurage, even though, of course, this is not enfleurage.  It's just that

The Chinese Perfume Tree is full of fragrant flowers, each the size of a matchhead, with a scent intensity that is HUGE.  This little tree can scent the entire garden. The peach-scented frangipanis are in full bloom, bursting out of dormancy. The big round shrub in the background is Jasmine azoridum, covered with flowers. A closeup of the end cluster of frangipanis on the tree pictured above.  We had a lot of rain this morning, and the flowers are loving it.  See the little spider web on the right?  I'll bet the spider is having fun in the rain.

Click to enlarge and see the beauty of this morning's harvest from the front of the house at Casa Jasmin, where Anya's Garden Perfumes blooms under the tropical sun. I got this quick harvest this morning before the "big" storm hit, and I just beat it by minutes. The big mixing bowl holds about a gallon of liquid, but in other terms, there are 30 vietnamese gardenias in there (about 3" across for reference), several golden champaca flowers, and the tiny yellow darlings are Aglaia odorata flowers. Into the alcohol tincture for the champacas and aglaias, into the enfleurage tray for the gardenias. I'm so lucky! Oh, the bamboo skewer you see on the right was used to "pollinate" my vanilla orchid flower. Let's see if I get a bean. ;-) The vanilla orchid just started blooming, and I have to go out every day for the one flower a day on the vine to try to get a harvest by hand-pollination. It's fun!