Natural Benefits from Jeju, Innisfree
Innisfree is a natural beauty brand conceived out of a deep respect for the gifts of nature in Jeju Island. Created with natural resources in Jeju such as the clean and fresh air, the soft and warm sulight, the fertile and healthy soil and pure and clean water, we bring you through a pure and green approach to truly care for your skin. Formulated with the purest, natural ingredients of Jeju, such as green tea, orchid and volcanic ash, Innisfree’s amazing beauty solutions give the best that nature has to offer at affordable prices, earning a major following in not only in Korea but also in Asian countries. Innisfree brings you a natural beauty and also tries to return the benefits to our planet by promoting green life and eco-friendly campaigns.
Squeezed Jeju Green Tea Water
We compressed fresh organic green tea leaves harvested from the farms we own in Jeju Island. The extracted green tea water is used as a main ingredient for Innisfree green tea line products.
Jeju Volcanic Clusters
Volcanic clusters have stronger sebum absorptive ability than red clay or mud, removing sebum and trouble-causing impurities in pores for cleaner skin.
The antioxidant ingredients extracted from the Jeju orchid offer radiance and vitality to dry skin and enhance skin elasticity.
Squeezed Green Tea Water Processing Technology
Squeezed Green Tea Water Processing Technology is Innisfree’s core technology. Through this technology, fresh green tea leaves are compressed to produce pure green tea water which have much greater efficacy in hydration deeply into skin. Since this technology does not involve any high-heat drying process, it also contributes to reducing carbon emissions.
Micro Clay Mousse
Micro Clay Mousse contains micro-clay formula that features particles smaller than facial pores. Its smooth and creamy formula glides over skin easily, penetrating deep into the smallest pores to give an effective pore-cleansing effect.
Global Stores (2016)
Cumulative sales volume (The Green Tea Serum, as of late-2016)