On a traditional shopping street in Japan, you often smell the roasting smell of tea leaves. It comes from a tea shop. They use a special machine for roasting and diffusing the smell. Why? To make fresh Hoji-cha (roasted tea) and also to attract the customers off course.
My experiment of today is, how to extract this smell!
The tea leaves in the beginning of roasting diffuse sour-sweet smell like the leaves of cherry blossoms.
Controlling the temperature was not easy.
After 30 minutes roasting.
The natural smell of roasting tea leaves was absorbed in the transparent fat.
This is a classical form of perfume called "pomade".