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Mandarin Essential Oil RED
A simple way to explain this is if you think of the Mandarin tree, first the fruit is green in colour, all the immature/weak fruits on the tree are thinned out, and these fruits are collected and processed. At this stage the green coloured fruit is clearly underdeveloped and posses a different natural chemistry to that of the yellow and red fruits which will follow in later months. For example the green variant contains less natural sugars which alone results in a far sharper aroma than the red variant.
The aroma of red mandarin is a fresh fruity, tangy, juicy, sweet, uplifting, feel good material. Produced by cold pressing the red mandarin peels, orange-red in colour and of a pourable viscosity. Fantastic material for the oil burner or aroma diffuser. Great for adding increased richness to citrus materials, especially single fold orange oils, useful for building neroli accords, pairs very nicely with champaca, bergamot, peach, osmanthus and ylang ylang oils. Also offers interesting effects when added to aldehydes.”
Botanical Name: Citrus reticulata