The Story
Why it exists.
The beginning
Jasmine Teaze arrived in 2015 from Haught Parfums, designed by perfumer Jarekhye Covarrubias as part of The Haught Chocolate Collection. The name signals its thesis upfront: jasmine, but sweetened, tempered, turned into something softer than the indolic bombs most jasmine compositions deliver. Covarrubias approaches the flower with a confectionary hand, layering honey and chamomile around the absolute until the narcotic edges round out into something warm and approachable. The result reads less like a traditional floral and more like a dessert that happens to contain one.
The composition does something specific with jasmine. It pulls the flower's narcotic intensity toward comfort, using honey's golden weight as a cushion and chamomile's calm as a settling agent. Black tea and Japanese green tea provide the structural backbone, giving the fragrance a tannic, almost brewed quality instead of the watery citrus many floral openings default to. The interplay between the two teas creates a subtle astringency that keeps the sweetness honest, preventing the honey from tipping into syrup.
The evolution
The first 30 minutes lean green and caffeinated. Black tea and Japanese green tea read almost like brewed water, tannic and faintly bitter, with the herbs suggesting something deliberately unsweetened. That changes once the heart opens, around the 45-minute mark. Honey floods in, sticky and golden, and chamomile pulls the temperature down while jasmine absolute blooms underneath, fuller than you'd expect given how reserved the opening was. The confection layer assembles in the base: white chocolate arrives soft, more lactonic than sugary, wrapping around the jasmine so the indole never sharpens. As the hours pass, the honey and white chocolate trade the spotlight, with each cycle pulling slightly more weight before settling into a creamy equilibrium.
Cultural impact
Jasmine Teaze finds an unusual space in indie perfumery by pairing a traditional floral with edible sweetness at a scale most jasmine compositions avoid. Its placement in The Haught Chocolate Collection links it to a lineup where confectionary materials take center stage, and the fragrance extends that approach by treating white chocolate, honey, and chamomile as core structural elements rather than afterthoughts. The result is a jasmine that reads as indulgent and approachable, warm without losing the flower's character.
