L’ESPRIT DE L’EAU – Mineral Woods
The founding idea behind the Matre TsengTrudon collection came from imagining the flow of water from the sky, enriched by elements of the earth.Reflecting this idea, this range of scented candles is expressed in three stages.
TerreTerre (Earth to Earth), created by Mylne Alran, is mossy, almost peaty. It is at one with the soil: it is dressed in woody notes reminiscent of the freshness of vetiver, cashmere wood and patchouli, as well as notes of undergrowth suggested by an accord between moss and mushroom. Deep and revealing notes of humus, TerreTerre and its Chinese name directly refer to a rich and fertile land that can feed all living beings.
OLFACTIVE PYRAMID-
Head Notes –Violet Leaf Accord, Grapefruit accord, Elemi, Grapefruit
Heart Notes –Undergrowth Accord, Cypriol India, Patchouli Indonesie
Base Notes –Ambergris Accord, Moss Accord, Ambergris, Vetiver Haiti
Burning time – 55 to 60 hours
MATRE TSENG & TRUDON
The Journey of Water
Trudon collaborates with Matre Tseng to imagine a collection of three scented candles that celebrate the world of tea and its five thousand years history.
This collection of scented candles is expressed in three stages.
In LEsprit de lEau, water remains between its vapor and liquid states, it has not yet made its choice. In its barely embodied purity, water remains with the grey-green shades of mountains.
While running on slopes, water meets with the poetic freshness of a floral universe. In Sous un Ciel de Ptales, water remembers that it used to be a cloud by embodying a cloud of spring fragrances.
Diving underground, water densifies, takes on notes of humus, and becomes peaty: TerreTerre precisely describes this water as it mixes with terroir.
Worldwide Tea masterMASTER TSENG- Yu Hui Tseng, from a very old Chinese family and is a descendant of the first disciple of Confucius, represents both tradition and modernity in tea.As the holder of the tradition, she has brought tea into the modern era, creatingclose relationships withgreat figures of world gastronomy.
