I used lots of variants with concentration changes of each ingredient. In addition, we needed to dilute strong dilutions, because it allows to recognize and distinguish the fragrance better.
What we have expected happened: These extra-cautious oils had a slightly different composition than the usual ones (as previously described with lavender).
Until the first evaluation, the finished mixes must wait for at least 2 weeks, during which the fragrances can combine. In the next row, the concentrations of the first favorites were changed: lowered in different proportions, if something was too strong, or slightly increased other proportions.
After many tests, we finally had the composition we all liked. Once again we allowed a long ripening time and after that there were further changes. Now I was still looking for every selected raw material, whether I could find further informations and research results.
Btw.- to evaluate a mixture, all dairy products, onions, garlic or greasy meats with a strong … „flavor” (such as mutton) are taboo at least 2 days before. The latter I would not feel as a loss anyway, but with the things listed first it’s sometimes not easy. If you are careless to it, you can of course still distinguish whether you have a lemon fragrance, cinnamon or coffee scent in front of you – but subtle nuances can no longer be recognized. So: stay hard .. 🙁
Like wine, every essence depends on the amount of rain, the sun and other factors – that’s not the same every year. These slight variations are even beneficial to our health. It’s possible to create a identical blend-scent from different growing areas or crops. But we did’t want the same composition every time. We preferred healthy nature. 😉
Comparable to good wines.
Some of the used essential oils, like some wines, are even more interesting during prolonged storage: e.g. rose, jasmine, oud or orris root extract. Therefore we decided for limited annual editions- so we didn’t have to resort to other or inferior oils.