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Make a Green Tea Infusion using the green tea bag and 130g of distilled water. This can be as simple as steeping the tea bag in the bioling waterfor 15 minutes, here's more info on making infusions. Pour the infusion it into a beaker an add your Glycerine.
Green Tea Bags, 130 g Distilled Water, 10 g Glycerine
Place the Evening Primrose oil, Rosehip oil, BTMS 50, Cetyl Alcohol and Shea butter into a separate beaker.
14 g Evening Primrose Oil, 14 g Rosehip Oil, 10 g BTMS-50 Emulsifying Wax, 6 g Cetyl Alcohol, 16 g Shea Butter
Make a bain marie by adding a few inches of water into a pan, and bring it to a gentle simmer. When the water is just simmering, pop both the water and oil beakers into the water.Leave the beakers in the water until the oils have melted and the water has heated through. This will usually take approximately 20mins.
Once the oils have completely melted, remove both beakers from the water. Pour the green tea and glycerine mixture into the beaker containing the oils.Then stir the cream in intervals, stirring for 2 mins then leaving to stand for 1 min. Carry on with the intervals until the cream has thickened and cooled below 104f (40c). If it looks like the cream is starting to separate at any point, vigorous stirring should bring it back together.
When the cream is below 104f (40c) it's time to stir in the Depanthenol, AHA, vitamin E and preservative, then add the essential oils and stir thoroughly in order to fully disburse them within the cream.
2 g Liquid D-Panthenol, 2 g AHA Fruit Extract , 2 g Vitamin E Oil, 2 g Preservative, 1 g Lavender Essential Oil, 1 g Sandalwood Essential Oil
Your cream is now ready to pour into a container. It is slightly easier to get it into the container whilst it's still warmish. Then, leave the lid off until the cream has cooled completely.