Camelia

Camellia originates in the misty hills of central China, where it has been cultivated for centuries as an ornamental and medicinal plant. Ancient Chinese texts record the use of camellia leaf infusions to mask unpleasant odors in tea ceremonies. In the late 1800s, European chemists imported the leaves and began steam‑distilling them, noting a strong clove‑like aroma. By 1892, French perfumers listed camellia leaf oil in their materia medica as a spice accent. The oil gained popularity in the early 20th century, appearing in oriental and chypre compositions that prized its bright green facet. Today, camellia remains a niche but respected ingredient, prized for its ability to add a crisp, natural edge to contemporary fragrances.