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Honey Maurice Roucel Milk Musk Review Spice Tea

Hongkong Oolong by Maurice Roucel for Nez, the Olfactory Magazine

14th September 2020

What a beautiful and refreshingly to-the-point fragrance. In the tinderbox of nowtimes where the fuse is short and the flashpoint just a meter downwind of someone having a bad day on Twitter, Hongkong Oolong by Maurice Roucel for the autumn/winter 2019 issue of Nez, the Olfactory Magazine is a welcome respite – a meditation room off the main thoroughfare, filled with soothing white noise.  

Hongkong Oolong is a very clean, almost simple scent, which of course means that it’s a bit abstract and therefore not so straightforward to describe. It is almost easier to say what it is not than what it is.

So, let’s start there. Though it is a musk in the hands of Maurice Roucel, it doesn’t smell like anything in the delightfully slutty doughnut musk triptych of Musc RavageurLabdanum 18Helmut Lang EDP. Though it is gently spiced with powdered ginger and cardamom, and in the latter stages, there is a savory note that reads as cumin, it doesn’t smell particularly like chai.

Stripping it back even further, though a minimally fermented-smoky nuance develops midway through, and the composition focuses on a variety of tea (oolang) reputed to be milkier and more floral in tone than other teas, Hongkong Oolang doesn’t even really smell like tea. I mean, it does if you’re highly suggestible to the official description. But otherwise? Not so much.

Think instead of Roucel’s lighter, more playful work centred around his signature magnolia and magnolia leaf – honey, cream, and lemon, sliced through with a flash of metal and tart greenery – like the entire midsection of L’Instant Pour Femme (Guerlain) or the teeny tiny part of Tocade (Rochas) that is not rose lokhoum or really loud butter cookies.

Hongkong Oolong is therefore really just a dense but silky cloud of honeyed, milky musk molecules pierced by the succulent greenery of a Hosta or Monstera and the green apple peel nuance of magnolia. There is something lightly leathery, tannic almost in the lower registers, which, again, I’d describe as a nuance of tea rather than a courtroom sketch. A Bvlgari tea fragrance this ain’t.

Indeed, as a floral musk with the oblique suggestion of tea, rice milk, and greenish white floral notes, I suggest that Hongkong Oolang forms the third point of a triangle stretching between Champaca (Ormonde Jayne), with which it shares a nutty-toasty note that splits the difference between basmati and wheat, and Remember Me (Jovoy), for that cardamom-steeped milk note that comes on hot n’ heavy in the basenotes. They also all three have a light floral presence that is noticeable but not dominant (jasmine and magnolia in Hongkong Oolang, frangipani in Remember Me, and champaca in Champaca), though Hongkong Oolang is far milkier than Champaca and much fresher than Remember Me.   

But still, it’s the milkiness and their milkiness that’s the point here. I love the milkiness in these fragrances because it feels almost wholesomely natural, as if hand-cranked out of brown rice or sandalwood or those huge, waxy-leaved tropical plants that cry plant sap tears when you snap them in half. Though admittedly quite plain, this kind of milkiness is infinitely preferable to the claggy popcorn butter/moist socks stink of off-the-shelf milk aromachemicals used tiresomely often in the indie perfume oil sector.

And so, I love Hongkong Oolong. Though far cleaner than I usually like my musks, I find peace in the scent’s unshakeable center of balance between freshness and that milky sandal-rice-plant-milk undertone. At a time when nothing seems stable or constant, its restful simplicity is a cure.

Source of Sample: Hongkong Oolong was sent to me free of charge with the Addictive Substances edition of Nez Magazine (autumn/winter 2019) by the charming Jeanne Doré of Nez, the Olfactory Magazine, the first entry in the 1+1 series. Though this was kindly provided at no cost to me for review, I loved the perfume so much that I have re-ordered this edition of the magazine to get a second little bottle of Hongkong Oolong.  

   

Cover Image: Photo by Edwin Hooper on Unsplash

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