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Same recipe but product has changed.
I have been making natural skin care for 7 years now and have a wonderful face creme , unscented that no longer smells the same as it did before. We use a roobios tea tincture in it and the fresh scent of the tea was enough to make it smell fresh and clean. I recently changed lab techs and now when we make the creme it goes a nasty brown (formerly white)and the scent is awful. We realized the supplier for two of the ingredients had been changed. Purchasing from the original supplier has rectified the color. However the product smells of raw materials. We are adjusting the roobios tea tincture to see if that helps. Any suggestions? We want the gentle scent of the tea to be present? Don’t know where to go with this.
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1 Reply
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It is not the main function of this material to act as a scent and I doubt this aspect would be anywhere on the list of requirements for the herb.
As far as I remember, there are two types of Rooibos marketed, one fermented and one not. Only the fermented herb has the brown colour.
I recall that the odour of rooibos is redolent of methyl salicylate (wintergreen) perhas including some of that will overcome the malodour you are complaining about
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