Perfumer's Workshop Tea Rose by Perfumer's Workshop for Women - 4 Ounce EDT Spray

OMG! This smells just like fresh cut roses beautiful scent.very original!

If you love the scent of fresh roses, this is it! Heavenly fresh cut roses scent, although it’s considered a cologne not a perfume strength, it’s quite strong, and it really lasts too. 5 stars.

Smells like rose water. Delicate and perfect. I bought the Eau de Parfum so that it would last all day, and it does not disappoint. A spritz in my hair and another on my décolletage - I was receiving compliments at 7 pm and I start my day at 7 am!

If you’re a rose fragrance lover, this is for you. Smells just picked and definitely has longevity.

I really want to give this 5 stars. Well the fragrance smells exactly like Red Roses along with stems and rose leaves, I kid you not. It's really captured the true essence (smell) of roses. Very nice...the fragrance isn't design to last forever so it lasted for 2 hrs.

I love this scent and it's the 2nd time that I have gotten it.

Just like I remember it from the 90's. Sweet and light. A little lasts a long time

DO NOT BUY THIS IT HAS YELLOW NO 5 WHICH IS LINKED TO ASTHMA AND LEUKEMIAIn 2008 the Center for Science in the Public Interest (CSPI) in Washington, DC, petitioned the Food and Drug Administration (FDA) to ban artificial food dyes because of their connection to behavioral problems in children.1 Two years later a new CSPI report, Food Dyes: A Rainbow of Risks, further concludes that the nine artificial dyes approved in the United States likely are carcinogenic, cause hypersensitivity reactions and behavioral problems, or are inadequately tested.2 Artificial dyes derived from petroleum are found in thousands of foods.3 In particular breakfast cereals, candy, snacks, beverages, vitamins, and other products aimed at children are colored with dyes. Even some fresh oranges are dipped in dye to brighten them and provide uniform color, says Michael Jacobson, executive director at CSPI. According to the International Association of Color Manufacturers, a trade association for food dye makers and users, artificial color additives enhance and correct natural colors and “provide a colorful identity to foods that would otherwise be virtually colorless,” as well as compensating for natural color loss during storage and providing a way to quickly identify pharmaceuticals and dietary supplements.4 Food dye consumption per person has increased fivefold in the United States since 1955, with three dyes—Red 40, Yellow 5, and Yellow 6—accounting for 90% of the dyes used in foods.2 Food manufacturers still use plant-based colorings in some countries. For example, in the United Kingdom Fanta orange soda is colored with pumpkin and carrot extracts while the U.S. version uses Red 40 and Yellow 6. McDonald’s strawberry sundaes are colored only with strawberries in Britain, but Red 40 is used in the United States. With many U.S. consumers desiring fewer synthetic additives, “companies may be better off switching to [plant-based colors],” Jacobson says. Weiss argued 30 years ago there was evidence linking artificial food dyes to behavioral problems in children.10 Yet the FDA still does not require manufacturers to test dyes for developmental neurotoxicity. “Their inaction amounts to approval of an ongoing experiment with children,” Weiss says. Meanwhile, in Europe, as of July 2010 most foods that contain artificial dyes must carry labels warning they may cause hyperactivity in children.11 Jacobson says, “This warning may be the death knell for [artificial] food dyes in Europe, especially for foods commonly eaten by children.” http://www.ncbi.nlm.nih.gov/pmc/articles/PMC2957945/ Food dyes, synthesized originally from coal tar and now petroleum, have long been controversial because of safety concerns. Many dyes have been banned because of their adverse effects on laboratory animals or inadequate testing. CONCLUSIONS: This review finds that all of the nine currently US-approved dyes raise health concerns of varying degrees. Red 3 causes cancer in animals, and there is evidence that several other dyes also are carcinogenic. Three dyes (Red 40, Yellow 5, and Yellow 6) have been found to be contaminated with benzidine or other carcinogens. At least four dyes (Blue 1, Red 40, Yellow 5, and Yellow 6) cause hypersensitivity reactions. Numerous microbiological and rodent studies of Yellow 5 were positive for genotoxicity. Toxicity tests on two dyes (Citrus Red 2 and Orange B) also suggest safety concerns, but Citrus Red 2 is used at low levels and only on some Florida oranges and Orange B has not been used for several years. The inadequacy of much of the testing and the evidence for carcinogenicity, genotoxicity, and hypersensitivity, coupled with the fact that dyes do not improve the safety or nutritional quality of foods, indicates that all of the currently used dyes should be removed from the food supply and replaced, if at all, by safer colorings. It is recommended that regulatory authorities require better and independent toxicity testing, exercise greater caution regarding continued approval of these dyes, and in the future approve only well-tested, safe dyes. http://www.ncbi.nlm.nih.gov/pubmed/23026007