4160 Tuesdays 2013 Edp

U ££

Tokyo Spring Blossom (Urara’s Tokyo Café)

Name: Tokyo Spring Blossom (Urara’s Tokyo Café) Eau de Parfum
Brand: 4160 Tuesdays

4160 Tuesdays Tokyo Spring Blossom (Urara’s Tokyo Café) is an Eau de Parfum launched in 2013, created by Sarah McCartney. Tokyo Spring Blossom (Urara’s Tokyo Café) opens with Grapefruit, Mandarin, and Tangerine, settles into a heart of Rose and Violet, and dries down to a base of Raspberry, Opoponax, and Tolu Balsam. 4160 Tuesdays's Tokyo Spring Blossom (Urara’s Tokyo Café) carries a Favourite verdict, a sweet-led wear.

This perfume is a divisive, quirky oddball. Some rave about its unique blend of fizzy fruit and powdery violet, while others find it jarring and headache-inducing. Definitely a 'try before you buy' situation.

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Playful
Energetic
Modern
Fresh
Bold

Tokyo Spring Blossom (Urara’s Tokyo Café) Eau de Parfum bottle

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Profile

Citrus 28%

Floral 29%

Fruity 16%

Green 3%

Sweet 29%

Warm 7%

Woody 3%

Earthy 5%

Animalic 2%

Fresh 17%

Mood Profile

Mood Energising

Calming

Character Playful

Serious

Sentiment Uplifting

Brooding

Accords

Sweet

100%

Amber

93%

Powdery

88%

Violet Floral

86%

Citrus

85%

Notes

Performance

Longevity

Moderate (4-6h)

Projection

Moderate

Intensity

Moderate

Best Seasons

Best For:

Spring Summer

A warm-weather pick - at its best in spring and summer.

Best Occasions

Best For:

Date Casual

Also Works:

Office

Its moderate sillage and bright, playful character make it versatile for casual wear and dates. While some find it suitable for the office, its unique and sometimes 'fizzy' nature might be too distracting for very formal settings.

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Where to buy

Wide selection Amazon UK Prime delivery often available Check price on

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About

A vibrant burst of grapefruit, mandarin, and tangerine delivers a fizzy, sherbet-like opening. This energetic citrus then softens into a delicate heart of powdery violet and a subtle, 'modern' rose, underpinned by a tart raspberry note. A balsamic, ambery base of opoponax and tolu balsam adds depth and warmth, grounding the initial effervescence without becoming overly sweet.