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Sights and Textures from the Zangvil Tea Party

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For those of you who missed the Zangvil tea party - here are some photos that will I hope you will find inspiring for creating your own wintery tea party this holiday season!

ZangvilTeaParty4
The assembly of desserts (except for the whipping cream that joined the midst of the pears only later on).
You can also see snowballs (or Mexican wedding cakes), orange-ginger icebox cookies, halva, and barks of the new White Potion chocolate bar!

ZangvilTeaParty1
Setting up the desserts in eikcam's handcrafted and painted birch pottery. Get into the winter mood with rustic style bypassing cliches.

White Brownies & Ginger Marshmallows
White chocolate brownies with sour cream frosting. I the background - CocoaNymph's ginger marshmallows that topped the steaming chai we cooked!
And the lovely tea tumblers by eikcam - each has a different emblem - so it's quite easy to remember which cup is yours!

Zangvil Tea Party Sandwiches
Tea sandwiches:

Asian Pear + Cheddar + Quince Mustard tea sandwiches

Orange +Fennel + Tarragon Tea Sandwiches

Kabu + Yuzu Tea Sandwiches

The Carrot + Ginger proved to be unnecessary for this very full menu... We had enough ginger already anyway ;-)

I've also served freshly baked cheese & chive scones, but they were gone before I had a chance to snap a photo!

Zangvil tea + White Potion chocolate bar

So excited about the new (4th) fragrant chocolate bar that we launched this weekend!

The White Potion white chocolate bar was created together with Rachel Sawatzky of CocoaNymph, and has white chocolate, vanilla beans, roasted almonds, toasted coconut, and... tuberose essence! It's amazing and not to sweet at all :-)

As for the Zangvil tea - it's the first time I'm launching that is all my doing. I've designed the tea, a perfumed tea which is so fragrant and can be infused up to 7 times!

Ingredients:
Silver needle jasmine white tea
Ambrette seeds
Sliced vanilla beans
Cryztallized ginger

I'm very happy with how the new labels turned out as well. All the tea labels are going to be re-done, and the teas will be relaunched in the springtime.

Zangvil Tea Components

Zangvil tea demo - 3 types of white tea and the other ingredients that make my new Zangvil tea!



Red Bartletts
A word about the poached pears: I felt like a genius finding this underaged pears at the Winter Market. If it wasn't for their lack of desire to reach full pear size, I would have had to serve them cut into cubes (shame on their seductive shape!) or as spoon dessert (which defeats the whole purpose of a tea party). Little Asian pears also work well for the same purpose.

Ginger Marshmallows
Handmade ginger marshmallows (by CocoaNymph, naturally!), that we served with the homemade chai. Already a winter favourite!

Birch Vases
And last but not least - the birch vases, so wintery and festive in a twisted way... I think I might just need to keep them here at the studio - they are a perfect match to the pussy willows I keep year-around.

Zangvil Perfume Debuts 20.11.2011

Zangvil Perfume Launch

Zangvil perfume will debut exactly a week from today!
This perfume evolved out of a sensory journey that began in 2008. I was feeling under the weather, and a cup of steaming ginger tea simply didn't cut it; so I put together a simple ginger & amber perfume to warm me up from the inside. So it made perfect sense that 3 years later, Zangvil also has a perfume twin to match - a delicate silver needle white tea perfumed with jasmine sambac and further fragranced with aromatic ambrette seed and vanilla bean and crystallized ginger.

The above image is the postcard for the Zangvil perfume, and it's the first time I'm using a human image for illustrating a perfume concept. I usually try to stay away from human figures because I feel it takes away from the personal experience of the perfume itself, and if anything, will make it look like a cheap perfume ad. With Zangvil perfume, however, it seemed there was no other way around (unless I was going with the sexy ginger below!).

Naked Ginger

However, using ingredients or botanical landscape for illustrating just did not seem to be right for Zangvil. This perfume is all about the tactile world - the cozy and warming touch of cashmere wool and its soft caress on the skin. I wanted the image to radiate softness and a subtle sensuality, just as the perfume does. I really wanted to show the contrast of skin against wool or fur. Yet I didn't really want it to be too sexual in the cheesy way that mainstream perfume commercials tend to be (though, admittedly, if you put a bottle image in front of any semi-nude image it will look like a perfume ad).

Also, because Zangvil is a unisex fragrance, I wanted both men and women to relate to it (not necessarily feel attraction to the figure, but rather identify with the sensation of the wool against the soft skin); and I wanted the gender of the model to be somewhat ambiguous, focusing on the rippling of the back muscles and the soft diffusion of light on the surface of the skin and the tiny hairs and goosebumps... The original concept for the photograph was just an area of skin and fur or wool next to each other. But through the photography process, we had to include larger areas of skin, because without a suggestion of a breathing body, skin actually looks rather gruesome and lifeless.


And speaking of skin - the back of the postcard, which tells the story behind Zangvil and details about the notes is printed in multi-coloured fonts in the various shades of the skin photographed for the front; which when isolated from the context (aka light and shadows on skin) looks like a palette of various skin colours.

So, exactly a week from today, I will be hosting an event that celebrates the tactile softness of ginger and amber in teh Zangvil perfume - with a tea party menu that is derived from the perfume, and focuses on white and muted coloured food with exquisite texture (see more details about the tea party in the previous post).

Orcas Perfume Launch + Tea Party Sunday July 17th 1-5pm

Mossy Tea Cup by Ayala Moriel
Mossy Tea Cup, a photo by Ayala Moriel on Flickr.
I'm super excited for the launch party of ORCAS - the first all-natural oceanic fragrance!
The menu for this party is very special, as it's inspired by the notes of the perfume, including key-lime pie, hand-candied angelica by CocoaNymph and another thing which I'm sure you've never tasted in your life (and not likely to ever taste again...):
ORCAS chocolate truffles, scented with pure beach harvested ambergris, which is nearly as precious as gold but smells so much better! It really is fit for royals... But I'm making it especially for you, my guests, because I think you deserve it!

Also, I'm excited to share with you the elaborate creative process that lead to this perfume, and let you experience the unusual raw materials that make it so unique. You will also learn about the difference between a natural oceanic fragrance and a synthetic one, which is usually based on a particular molecule (you'll get to smell that too, if you dare!).

Last headcount is today, so get your ticket now to make sure that there are enough truffles for you!
Besides, there are super-fantastic door prizes for the first 10 guests to purchase their tickets in advance. Hurry - there are only a couple of those left!!!

And either way - get your ticket today for a chance to win an Orcas perfume bottle!!!

When:
Sunday, July 17th, 1-6pm

Where:
#314-1230 Haro Street, Buzz #295
ORCAS launch & demo at 3pm

What:
Revealing Orcas - the new fragrance by Ayala Moriel Parfums
at 3pm there will be a demonstration by the perfumer showcasing the different notes that make up Orcas, and discover how they were orchestrated to smell like the beaches in Tofino!
You will get to smell unusual raw materials from around the world and learn how this natural oceanic fragrance is different from the mainstream "marine-ozone" fragrances.

There also will be super special door prizes for the first 10 people to RSVP :-)

Menu: The menu has the traditional afternoon tea structure, with top quality loose leaf teas, innovative fragrant savouries and pastries that echo the notes of the new Orcas fragrance, including:

1st Tier: Sandwiches & Savouries
Cucumber + Mint Tea Sandwiches
Smoked Salmon + Capers Tea Sandwiches

Yuzu + Kabu Tea Sandwiches

Watermelon + Macedonian Feta appies

2nd Tier: Sweet Scones

served with Devonshire Cream + Local Wild Berry Jelly

Fresh Rhubarb Salad

3rd Tier: Desserts

Ambergris Truffles, hand-rolled and scented by Ayala

Key Lime Pie, topped with
Candied Angelica (candy courtesy of CocoNymph)
Rosemary-Vanilla Madelienes

Teas & Beverages:

Geranium-Lychee Iced Tea

King Jade (Floral High-Mountain Oolong) Tea

Orcas Cocktails (Carmelite Water & Cointreau served with Key Lime, Rosemary & Mint)

RSVP by phone (778) 863-0806 or email ayala@ayalamoriel.com

Tickets are $12 online to guarantee your spot (we only have room for 30 guests) - or $20 at the door (the $8 that the website automatically charges for shipping in checkout will be immediately refunded after you got your tickets online).

Mardi Gras Gala & New Orleans Perfume Launch Party

Mardi Gras!
It's already Thursday, which means that some photos from the Mardi Gras gala and New Orleans perfume launch are in order!
The menu in this cocktail party was all inspired by New Orleans' cuisine and the unique aromas of the city, which are featured in the perfume, of course.


Meyer Lemon Hard Lemonade
Meyer Lemon hard lemonade, with my own killer homemade limoncello!
In the perfume, I used lemon oil as well as Meyer lemon peel that I've tinctured myself.

Cornbread and Mardi Gras cupcakes
Mardi Gras cupcakes (with orange flower water and lemon, which match the aromas of the New Orleans perfume I've created). They were decorated, of course, by the dedicated little miss T, who was also in charge of eating about half of them and discovering the baby doll that's always hidden in the traditional King Cake. That means that she will have to throw a Mardi Gras party (again!) next year :-)

The cornbread (shaped like muffins for easier serving at a cocktail party) are spiced with rosemary I picked at Santa Rosa airport... Rosemary adds an herbaceous, green-fresh and slightly spicy aroma to the perfume.

Cajun Prawns
Cajun prawns, courtesy of my super-talented webmaster and dear friend David Griffith.
It was essential to serve seafood at this party, even though I don't normally eat it (and have no idea of how to prepare it). They were made to perfection and went well with oceanic theme of New Orleans - a perfume that includes both seaweed and ambergris.

Mardi Gras Sweets!
More sweets!
Osmanthus plays a big role in the perfume I created for New Orleans, and here we experienced them in the tea (pure herbal tea - just dried osmanthus flowers, top quality, from Shaktea). The shortbread is also infused with these beautiful, apricoty and slightly savoury flowers.

Revealing the New Orleans perfume and notes
Revealing the New Orleans perfume - it was a very intimate gathering (my favourite type - because than I get to also have fun and interact with my guests, not just run around...).
Now let the sniffing fest begin!!!

Nicole & GK Smelling New Orleans Perfume
Nicole and GK experiencing New Orleans perfume for the first time.

Kaylie & Nicole Smelling New Orleans Perfume
Kylie and Nicole

Lindsay's sniffing fest
Lindsay experiencing an individual note from the perfume.

Lee Smells the Base Notes for New Orleans Perfume
Lee experiencing a whole "fan" of the base notes of New Orleans perfume.

Jolanta & Ayala masquerading
It's a masquarade, after all!

Mardi Gras

Photography by Noam Dehan - all rights reserved.

Happy Mardi Gras!


Happy Mardi Gras!, originally uploaded by Ayala Moriel.

Happy Mardi Gras, everyone!
I'm so excited to launch my New Orleans perfume tonight, with a gala cocktail party to benefit two New Orleans charities -

1) America's Wetland non-profit organization that works towards saving coastal Louisiana, who is losing land at a rate of 25 square miles per year (!).

2) The Tipitina's Foundation which is dedicated to helping artists recover from Hurricane Katrina and preserving the cultural traditions of New Orleans. Can you imagine a Mardi Gras parade without a marching band?!

New Orleans perfume took a few years in the making - since I watched the film When The Levees Broke (about the aftermath of hurricane Katrina), which really moved me and made me realize that even though the hurricane was over 2 years ago, there was lots more to be done to help the people of New Orleans. That's when the concept was conceived to make a perfume that will help New Orleans. I took longer than expected to complete the perfume (which is why I used l'Ecume des Jours as a temporary fundraising perfume for NOLA), because I've never been to New Orleans in person, and I had to rely on my perfume friends from there to fill my olfactory gap. The rest was left to imagination...

Now that the bottling is done, and there is even a new batch maturing (which I have just blended this morning), AND it's Mardi Gras, after all, which is when I planned to launch the perfume, I think it's the right time to reveal to you what this perfume turned out to be, at long last.

The perfume was carefully orchestrated based on Paula Stratton's description of the scent. It took a long time, and several trials until I achieved the desired results. The challenge was combining the herbaceous notes (basil, rosemary) with the sweet florals (sweet olive, tea rose, orange blossom), bright citrus (Meyer lemon) and last but not least - the scent of decay, decomposition, moss, seaweed and oak trees and cypress that is what makes the scent of New Orleans. The various trials were similar in concept, but quite different in scent. Even though they all had an accord of sweet olive (aka osmanthus), orange blossom, magnolia and rose at the heart, they all had a different mood and personality.

I'd like to share with you a bit of the evolution, as well as Paula and her husband Mark's feedback:

Mod 1 (dated August 21-22, 2007) included brown oakmoss (for a more deeply woody aroma than the green variety), blue cypress, spikenard, seaweed and vanilla. The top included basil, rosemary and lemon.

Paula's reaction: "Number 1 is the most genteel. It's the most feminine, and I catch the jasmine and osmanthus. It's my favourite".

I felt it was a little too muddy and that the basil clashed with sweetness of the floral bouquet and the vanilla. Therefore - mod 2 (created just a week after the 1st mod) was to follow, where there was neither moss, nor herbal notes. I added more violety notes, such as cassie and orris root. Paula observed - "Number 2 would probably be the most popular with the most people. It's lively and reminds me of the drink called a Sazerac".

I felt there was still too much heaviness and not enough harmony there, and waited a few more years before I was really able to create something worth sharing with Paula, in 2010. Perfume creation is a time-consuming process. Not only do the scents really need to mature and marry, but also the ideas need to hibernate, interact with one another, and waiting and patience is the essence of the process... Sometimes waiting for the scent to mature; other times - waiting for the right idea, or the right aroma to materialize. In this case, I had to wait for both. It finally dawned on me in 2010, that what I need to create was not something gloomy and heavy, somewhat aldehydic/old-fashioned chypre with seaweed and other unusual notes; but rather - something bright and hopeful. Which I didn't realize till February 8th, 2010.

I moved on and created a 3rd version, a cheerful, brighter and more citrusy. It still had the original concept mossy and salty, woody vetiver base, sweet Southern Belle floral bouquet at the heart, and citrus and herbal top notes. But it was so much more sheer and harmonious, yet not any less intriguing than the first two versions. The key to this lightness was using cedarmoss instead of the potent oakmoss. I also used an abundant proportion of ambergris, which did not appear in any of the previous formulas. The roses of Turkey, Bulgaria and France were replaced by the luscious and voluptuously sweet tea rose from China, and I also added hints of amber for a hint of sweetness (but no vanilla!), and amyris, for accentuated woodsiness that is a little tropical (Amyris grows in the West Indies, which is the heritage of the Cajun in New Oreleans, so I thought it particularly appropriate). Both Paula and her husband loved this version - especially her husband: "...He liked # 3 the most, repeatedly. And after multiple sniffs, I understand why. It's lively and a man can wear it. I'm picturing Errol Flynn in period dress. ;)"

I was already partial to the 3rd mod. And hearing that it was so warmly received by a man only made more sense of this direction - I felt this scent had to be equally loved by both men and women.

Paula's notes about all three versions I've sent her: "Numbers 1 , 2 and 3 are serious winners. I smell them on paper strips and skin and wonder what did you do which captured thefeeling of walking in NOLA, Charleston or Savannah in September. Bumby cobblestone walks, oaks dripping moss, the maturity of the homes. And a touch of silk...as women and men in waistcoats pass one in the morning".

I kept on going though, to create the fourth and last version on October 12th, 2010. That was when I finally had the missing ingredient which I felt was important not only for the perfume's composition, but also for the authenticity of its ingredients: Meyer Lemon. I just felt that lemon wasn't enough. Besides, Meyer lemon has such a cheerful, bright citrus aroma that it just belonged in this perfume. New Orleans lives on, and it is happy even though there may be some blue notes in its history. It's all part of life and embracing tragedy (not an easy feat, but possible if your love for life is greater than fear of suffering), rising above them like a phoenix - this is what this perfume is all about. The structure of the perfume and its notes portray this, and although you will be smelling the top notes first, I'm going to present them structurally as I was building it upwards:

Base notes - natural forces of the sea and the land:
Seaweed and ambergris representing the force of the ocean
Amber
Cedarwmoss representing decay
Vetiver from Haiti and Sri Lanka for healing and preservation (vetiver roots help to prevent erosion and flooding, and is grown in the area for that purpose)
Cypress and Amyris for strength and dignity.

Heart notes - Southern Belle accord with a little bit of "blue notes":
Magnolia - beautiful and sweet in every way
Sweet Olive (Osmanthus) - sweet and pretty, but with a little bit of melancholy blue notes
Tea Rose,which is very sweet but also has ionone, which is violety and a little moody)
Orange Blossom for pure happiness

Top notes - Cheerful and Ascending:
Hand tinctured Meyer Lemon
Rosemary verbenon - which is sheer, non medicinal and full of life
Mandarin Murcott - an unusually sweet and full bodied citrus notes
White Grapefruit from Israel, which is the best I've ever smelled in my life and is floral and vivacious

And this final version is what you will get to smell tonight at my party, or might need to wait a few days till it ships from Vancouver.

Proceeds (10%) from this scent and all sales at the event tonight will be donated to these two charities, to continue to help New Orleans be the wonderful city that it is. And if all goes well, I am going to visit there this year for Jazz Festival!

And last but not least - you can listen to Mardi Gras music all day today (and to authentic New Orleans jazz year around, from anywhere in the world) via WWOZ 90.7FM!

Related posts:

The Aroma of New Orleans, Louisiana
New Orleans Today
New Orleans Cuisine
Louisiana in September
l'Ecume des Jours & Rebuilding New Orleans
Re-Building New Orleans
When The Levees Broke: A Requiem in Four Acts
Scent for a Drowned City Re-Emerging
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