Peach leaf

Harvesters pick peach leaves at the start of summer, when the foliage is fully expanded but before the fruit ripens. Workers cut the stems, transport the green material to a nearby processing hub, and freeze it within two hours to lock volatile compounds. In the extraction lab, the frozen leaves are placed in stainless‑steel vats and covered with food‑grade hexane. The solvent dissolves the aromatic constituents while leaving pigments and waxes behind. After a 12‑hour maceration, the mixture passes through a filter that separates plant solids from the liquid extract. The filtrate enters a low‑temperature rotary evaporator, where the hexane evaporates under reduced pressure, leaving a thick, amber‑brown absolute. The raw absolute is then chilled and filtered again to remove any residual impurities. Finally, the product is sealed in amber glass bottles and stored at 15 °C, preserving its fresh green character for up to two years.