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Mandarin Essential Oil YELLOW
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 yellow mandarin is reminiscent of opening a bag of mandarin candies, a citrus cocktail of rich mandarin, sweet oranges, and honeyed lemons. Like the other mandarins this offering is again lovely added to oil burners and aroma diffusers. Produced by cold pressing the yellow mandarin peels, yellow in colour and of a pourable viscosity. The sparkling citrus character is very useful for imparting freshness within floral bouquets, especially lavender or rose creations and this material pairs especially well with cedrat, grapefruit and yuzu.
Botanical Name: Citrus reticulata