Premium blending clay and blackberry powder gently remove impurities and dead skin cells and supply rich nutrients to make the skin soft and vital like baby skin.
- Blackberry powder and almond peel powder gently exfoliate to make the skin soft and radiant like baby skin immediately after use, while delivering rich nutrition as it is.
- Contains kelp extract, nasturtium leaf extract, and black tea extract to help make the skin soft and supple.
- Allantoin, hyaluronic acid, and other ingredients that are excellent for skin moisturizing are abundantly contained, helping to maintain soft and moist skin.
- Canadian Glacier Soil, Amazon White Clay, and French Green Pink Clay are blended to gently absorb impurities and oil in the pores that are not reached by normal cleansing, leaving the skin clean and smooth.
- The creamy soft texture closely adheres to the curves of the skin to effectively deliver moisture and nutrients into the skin.
- Vegan certification completed
- All ingredients EWG green grade (excluding fragrance)
- Skin irritation test completed
- 16FREE Hazardous ingredients, Cruelty free, Eco-friendly packaging printed with soybean oil ink
Purified water, kaolin, glycerin, bentonite, 1,2-hexanediol, dipropylene glycol, western raspberry extract, kelp extract, nasturtium leaf extract, black tea extract, hydrogenated lecithin, butylene glycol, xanthan gum, sweet Almond shell powder, allantoin, fructo-oligosaccharides, maniquagan clay, beta-glucan, Canadian colloidal clay, tocopherol, yeast fermentation filtrate, illite, hydrolyzed hyaluronic acid, montmorillonite, fragrance, Ethylhexylglycerin, Black Iron Oxide, Red Iron Oxide
1. After washing your face, gently spread over entire dried face except around the eyes and mouth area.
2. Gently massage according to the condition of the skin. After 10-15 minutes, when the mask has dried up, gently wash it off with lukewarm water.
3. Take a sufficient amount and apply it thickly so that the moisture and active ingredients of the clay mask can be effectively absorbed.
