Five O'Clock Au Gingembre

Five O'Clock Au Gingembre (2008) opens on tea and bergamot, a bright, faintly green citrus lift before the spice settles in. The heart brings cinnamon, woodsy notes and candied ginger — the ginger reads sugared rather than sharp, warmed by the cinnamon into something close to a spiced afternoon infusion. In the base, pepper, honey, amber, cacao and patchouli give weight: honeyed sweetness over earthy patchouli and a dry cocoa edge, with pepper keeping the finish lively rather than syrupy.

The overall register is warm spicy first, then woody and fresh spicy in near-equal measure, with cinnamon, green and citrus accents underneath. It suits collectors who want a ginger-centred oriental that stays wearable rather than gourmand-heavy — think late afternoon into evening, cool weather, unisex wear. Those sensitive to sweetness should note the honey and cacao; those wanting a crisp, dry spice will find the tea and bergamot opening worth the wait.

五點薑餅（2008）以茶與佛手柑開場，帶點清綠柑橘的明亮感，隨後香料才慢慢浮現。中調是肉桂、木質與糖漬薑——薑偏向蜜餞般的甜潤而非辛辣，被肉桂烘暖，像一杯加了香料的午後茶。基調以胡椒、蜂蜜、琥珀、可可與廣藿香壓陣：蜜甜之下是泥土感的廣藿香與乾燥可可，胡椒令收尾保持生氣，不至於過分糖漿。

整體以暖香料為主，木質與清新香料幾乎並重，底層再有肉桂、綠意與柑橘點綴。適合想要以薑為核心、又不想太美食調的收藏者；午後至夜晚、涼爽天氣、中性使用皆宜。怕甜者需留意蜂蜜與可可；追求乾爽辛香的人，則值得等待茶與佛手柑的開場。