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Mandarin Essential Oil YELLOW

Rated 4.00 out of 5 based on 1 customer rating
(1 customer review)

Adam Michael has this to say “Mandarin essential oil is available in three different variants, green, yellow and red. The natural chemistry and aroma of all three mandarins is different due to the time the fruit is processed.

A simple way to explain this is if you think of the mandarin tree, first the fruits are green in colour, all the bad and ill shaped fruits on the tree are thinned out and these fruits are collected and are cold pressed. At this stage the green coloured fruits possess a different natural chemistry to that of the yellow and red fruits which will follow in later months. As an example the green variant contains less natural sugars which results in a far sharper aroma compared to 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

Origin: Sicily

Need Bigger Amounts?
This product is now offered in 2 wholesale pack sizes. Prices before vat are as follows –  100G = 22 Euros, 250G = 35 Euros. Prices displayed here do include vat on top – but if you are Europe based (Italy not included) and vat registered, just enter your vat number at checkout and the 22% vat will be deducted. Likewise if you reside in USA, Canada or Russia, you don’t need to do anything as the vat is removed at checkout automatically : )

1 review for Mandarin Essential Oil YELLOW

  1. Rated 4 out of 5

    Mauricio (verified owner)

    Since I love citrus and couldn’t decide about getting the Red, the Yellow or the Green Mandarin, I took the easier, albeit more expensive, route and bought all of them.

    Mandarin Yellow is, simply put, precious. I get a slightly powdery undertone in this oil’s heart that makes me think of a ballerina dancing inside the bottle, fully prepped and gorgeous. It is my favorite of the three, even if by a slight margin.

    This delicate and powdery undertone, however, puzzles me a bit and I am not yet making progress with mixing, mostly because I want to preserve its characteristics to the most. From what I could already grasp, cold spices, such as Cardamon and Nutmeg, benefit from its candied aspect. Maybe I’ll just blend some Acacia Honey, a dash of Moss, an even smaller dash of Star Anise and this Mandarin together and call it a day.

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