Product Information

At The Bubble Bath Shop, everything we create is thoughtfully handcrafted. 

We believe bath and body products should feel indulgent while still being gentle on your skin. That’s why we carefully select high-quality ingredients designed to nourish, hydrate, and pamper—turning everyday routines into small moments of joy.

 

Bath Bombs: 

Sodium Bicarbonate, Decyl Glucoside, Coco Betaine, Potassium Bitartrate, Sodium Cocoyl Isethionate, Sodium Laurel Sulfoacetate, Phthalate-Free Fragrance, Zinc Oxide, FD&C colorants

*SLSA is a great natural alternative to Sodium Lauryl Sulfate. It is derived from coconut oil and conforms to Ecocert’s natural and organic cosmetic standard. Made with organic ingredients. Not an organic product.

Goat Milk Melt & Pour Soap:

 Sulfate-Free Goat Milk Melt & Pour Soap Base delivers a creamy, gentle lather made from the saponification of natural oils—no synthetic detergents, SLS, or SLES. Made with non-GMO, sustainable coconut and palm oils and enriched with goat milk, it creates opaque white bars that accept color and fragrance beautifully.

Cold Press Soaps:

Purified water, saponified oils of organic olive, organic coconut, palm, shea butter, select essential and/or fragrance oils, mica, oxides, cosmetic glitter.

Please note that due to the handmade nature of this soap, color shades and swirl styles may slightly vary. Each loaf and bar is unique!

Bubble Bath: 

Panthenol, Glycerine, Aloe Vera, Rice Protein, Burdock, Ivy, Fenugreek. Fragrance and FD & C Color.

Body Lotion:

Aqua (water), Vegetable Glycerin, Vitamin E, Aloe Vera, Grape Seed Oil, Organic Jojoba Oil, Shea Butter, Sweet Almond Butter, Coconut Butter, Grapefruit Seed Extract, and Fragrance.

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Tea:

All tea comes from the leaves of the Camellia sinensis plant. The styles of tea are produced by altering the shape and chemistry of the leaf, rather unromantically called 'processing' or 'manufacturing. Tea processing is five basic steps; some teas don't utilize all of these steps, while other teas repeat them several times. Basic processing is Plucking, Withering (allowing the leaves to wilt and soften), Rolling (to shape the leaves and wring out the juices), Oxidizing (see below), and Firing (ie: Drying).

The most crucial part, which defines the categories of tea, is oxidation. Oxidation occurs when the enzymes in the tea leaf interact with oxygen, after the cell walls are broken apart. This can happen quickly, through rolling, cutting or crushing, or more slowly through the natural decomposition of the leaf. Actually, you see the same process in a piece of fruit. Left to sit, an apple will slowly turn brown. Cut or bruise the apple, and it will brown much more quickly.

 

White Tea

White Tea is essentially unprocessed tea. The name is derived from the fuzzy white "down" that appears on the unopened or recently opened buds - the newest growth on the tea bush. White tea is simply plucked and allowed to wither dry. That's it, really. If the weather isn't cooperating, the leaves may be put into a gentle tumble dryer on very, very low heat to assist. But the leaves are not rolled, shaped, etc. Some minimal oxidation does happen naturally, as it can take a full day or two to air-dry the tea leaves. This is why some white teas, like the classic White Peony, show leaves of differing colors (white, green, and brown). White teas produce very pale green or yellow liquor and are the most delicate in flavor and aroma.

 

Green Tea

Green Tea is plucked, withered and rolled. It is not oxidized because during the rolling process, oxidation is prevented by applying heat. For green tea, the fresh leaves are either steamed or pan-fired (tossed in a hot, dry wok) to a temperature hot enough to stop the enzymes from browning the leaf. Just like blanching vegetables, really. Simultaneously, the leaves are shaped by curling with the fingers, pressing into the sides of the wok, rolling and swirling - countless shapes have been created, all of them tasting different. The liquor of a green tea is typically a green or yellow color, and flavors range from toasty, grassy (pan fired teas) to fresh steamed greens (steamed teas) with mild, vegetable-like astringency.

Black Tea

Black Tea also utilizes all five basic steps, but is allowed to oxidize more completely. Also, the steps are followed in a very linear form; they are generally not repeated on a single batch. The tea is completely made within a day. The brewed liquor of a Black tea ranges between dark brown and deep red. Black teas offer the strongest flavors and, in some cases, the greatest astringency. Black teas, particularly those from India and Sri Lanka, are regularly drunk with milk and sugar and are the most popular bases for iced tea.

Oolong Tea

Oolong Tea is one of the most time-consuming teas to create. It utilizes all of the five basic steps, with rolling and oxidizing done repeatedly. These teas are anywhere from 8% oxidized to 80% (that's measured roughly by looking at the amount of brown or red on the leaf while the tea is being made). The leaves are gently rolled, then allowed to rest and oxidize for a while. Then they'll be rolled again, then oxidized, over and over. Over the course of many hours (sometimes days), what is created is a beautiful layering or "painting" of aroma and flavor. Oolongs typically have much more complex flavor than Green or White teas, with very smooth, soft astringency and rich in floral or fruity flavors. Because of their smooth yet rich flavor profiles, Oolongs are ideal for those new to tea drinking.