This year's distillation season ended with tea tree (Melaleuca alternifolia). In early to mid-October, daytime temperatures once again reached 30 degrees Celsius, and I could already smell the aroma while cutting the trees. Excessive, dry heat in the height of summer tends to negatively impact oil production. During distillation, I also observed how the processing method affects the yield of essential oil. Chopping the trees makes sense to fit more into the still, but the chopped material shouldn't be left standing for too long, otherwise a significant portion of the oil evaporates. I hadn't really been aware of this before, but it's always good to learn something new.
Here in the Algarve, the tea tree has developed its own unique profile; the scent is fresh, clean, and reminiscent of eucalyptus. The chemical composition of the essential oil differs from that of oils from Australia.
A wonderful oil with its own distinctive character! In addition to the oil, the floral water is also available, a real boost of freshness for the skin.