Is there any difference in the type and taste of agarwood?

Oil is the root of the fragrance, as long as there is no damage and good maintenance, the fragrance will still be there after thousands of years, except for the charm of some more time, the others will still be the same. Agarwood oil is slowly secreted because the body of the incense tree is damaged under the action of external force, so it protects itself slowly. Oils contain fragrant substances, so the process of volatilization of oils is the process of agarwood emanation.

The rate of evaporation of fats and fats is extremely slow, so it can be said that the flavors are endless. There are many types of agarwood, and each origin has its own characteristics, which is why the production area can be judged according to the taste, and it is also why many netizens will choose their favorite agarwood according to the production area. I generally buy agarwood in incense supreme!

First, the main sweet rhyme honey fragrance type.

Agarwood in Nha Trang, Vietnam: sweet, melodious, slightly cool.

Cambodian agarwood: floral, honey.

Second, the main fragrance type.

Agarwood from Hainan, China: Qingyang, Shuya.

West Malaysia agarwood: fresh, luscious, slightly cool.

As we all know, the fragrance of agarwood is one of the most important references when buying agarwood, and many incense friends are fascinated by it, but at the same time, they are also entangled in it, why is this? Because the taste varies from region to region, it is not easy to choose the most satisfying taste.

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There are several types of agarwood that we have seen:

1.According to the specific gravity, agarwood can be divided into two types: agarwood and non-agarwood, and the common name of agarwood is water agarwood. The reason why it sinks is because the oil (balsam) contained in it is higher and the specific gravity increases, so it sinks, and it is much higher than that of those who do not sink.

The "Compendium of Materia Medica" of the Ming Dynasty divided it into three categories according to the degree of sinking, "those who can sink water are called agarwood, also known as water sinking; The half-sinking one is stacked incense; The unsinkable is yellow and ripe".

2.According to the living state of the host tree at the time of incense, agarwood can be divided into two types: ripe knot and raw knot, the so-called mature knot is the agarwood formed by the slow condensation of the resin left behind after the death of the tree; The knot is the agarwood formed by the resin that is cut by knives, animal bites, and insects during the growth of the tree, and the wound oozes resin. Obviously, raw knots are the top grade in agarwood, and the quality is better than that of cooked knots.

3.According to the color, the ripe incense produced in Vietnam is usually divided into three types: "loess sinking", "black soil sinking" and "red soil sinking", which is because after the lodging of agarwood, it is "polluted" by the different colors of soil in the buried place, and the fragrance is also different, such as loess agarwood wins with sweetness; Black soil is known for its cool air, which is the best coolness in agarwood; The red clay is strong in aroma, sweet with spicy flavor, and some almond flavor.

4.According to the place name, in addition to the familiar Hainan agarwood, there are Kalimantan (the island with the largest production of agarwood in Indonesia), Nha Trang (a coastal provincial capital in central Vietnam, one of the distribution centers of agarwood), Hoi An (an ancient town on the coast of Vietnam, is the distribution center of ancient agarwood), Xingzhou (the old name of Singapore) agarwood and so on.

Agarwood production area and fragrance type comparison!

Main sweet rhyme honey fragrance type Vietnam Nha Trang agarwood: sweet, melodious, slightly cool Cambodian agarwood: floral, honey main fragrance type China Hainan agarwood:

Qingyang, Shuya West Malaysia agarwood: fresh, luscious, slightly cool main sweet and elegant type Fusen red clay agarwood: sweet, melon and fruity fragrance, strong explosiveness Maraok agarwood:

Slightly sweet, medicinal and mellow.

Main Rich and thick Brunei agarwood: the taste is thick and rich, slightly cool Dala dry agarwood: milky, mellow, cool.

There are many types and flavors of agarwood, let me tell you, the taste of this agarwood, there are there, this baby flower fragrance, then grass fragrance, and a kind of unique wormwood fragrance are all there.

The floral scent of agarwood is a combination of the "cool" and "sweet" flavors of agarwood, and is named because the aroma resembles the fresh fragrance of flowers, sometimes resembling the scent of grass. Agarwood produced in Hong Kong, China has this unique fragrance. The pungent sensation in the aroma of agarwood generally appears in high-quality agarwood or chess.

Pinnacle is not strictly an olfactory sensation, it is closer to a tactile sensation. When you chew agarwood well, there will be a spicy feeling in your mouth that spreads, and Qi Nan is even worse. Good agarwood, especially Qi Nan, will emit a special smell with a slight sense of pungent numbness after heating, which is often called "chess rhyme" by incense friends.

This pungent sensation is also an important sign to distinguish good agarwood from Qi Nan, among which the agarwood produced in Hainan is famous for its strong pungent and numb feeling. If the subject wants to really understand agarwood, you can buy a copy of "Cracking the Mystery of Agarwood Investment Collection", I hope it will help you.