Jacques Cavallier applies supercritical CO₂ extraction to Bvlgari black tea perfume

Bvlgari’s Eau Parfumée Thé Impérial, first launched in 2017 for the brand’s hotels and resorts, will be moved to the consumer collection in 2026. The fragrance is built around a black‑tea extract obtained with supercritical fluid extraction, a method that pushes carbon dioxide above its critical temperature and pressure so it acts as both liquid and gas. This allows the solvent to permeate the tea leaves at low temperature, preserving fragile aroma molecules and leaving no residue.

Perfumer Jacques Cavallier has been exploring tea‑based scents for Bvlgari since the early 1990s, beginning with a green‑tea fragrance and later a white‑tea version. Thé Impérial marks the third chapter of that three‑decade research, introducing black tea and the high‑precision SFE technique to capture the full natural profile of the material, including Italian citrus notes of lemon, mandarin and bergamot.