Tiger Orchid

Farmers cultivate Tiger Orchid in shaded highland plots, mimicking its native forest understory. Harvesters pick buds at dawn, when volatile compounds peak. They place the petals in insulated containers and freeze them within minutes to lock the aroma. In the lab, technicians grind the frozen petals and soak them in food‑grade hexane. The solvent draws out the fragrant oils, forming a thick paste called a concrete. After filtration, the concrete undergoes low‑temperature vacuum distillation, which removes the hexane and leaves a golden absolute. The absolute retains the orchid’s bright citrus top notes and its subtle, spicy undertone. Quality analysts test each batch with gas‑chromatography, confirming the presence of key molecules such as linalool and β‑ionone at concentrations above 0.3 %.