As the first of the traditional incense materials, the main tasting method is not only smell, most of the other ways are to use heating to increase the temperature so that the agarwood fragrance is gradually released.
Regarding the taste of incense, the Song Dynasty Yang Wanli pursued the realm of "but making incense without seeing smoke". In addition to the incense in this realm, the incense stewing technique can also be done with incense and smokeless, and its method is between burning incense and incense.
Burying the burning incense powder with the ash to make the aroma come out of the ashes is called stewing. Stewing incense is a very particular use of fire, ash, with incense kung fu method, stewed incense is suitable for the use of a deeper barrel stove, can store fire to keep warm, so that the aroma overflows without smoke and fire.
When simmering incense, first in the center of the tightly packed ash, use an incense spatula to open the hole until the bottom of the stove. The fire hole should be in the middle of the heart of the furnace, and the mouth of the hole should be slightly open. When using a spoon to lower the incense powder, start with less, then light the incense powder with an open flame.
Then the incense powder will be covered with the burned incense powder, to be burned again covered with a layer of incense powder, the second layer of incense powder will be burned again covered with a layer of incense powder, the incense is gradually more and more, so that the incense powder can be covered four to five times, the incense time interval, to the furnace in the previous incense powder overheated discoloration, do not make smoke.
Remember: if the incense is too urgent, the fire will be extinguished, and if it is too slow, the smoke will come out; only when you practice it, you will be able to understand the nature of fire, so that you can not be in a hurry.
When the incense powder is burned from bottom to near the ash mouth, the incense stick will be piled up from all sides to the center, and the incense powder will be wrapped in the ash heart, forming a sharp cone called "ash", if the ash is too early, the incense will suffocate in the furnace, the action is too slow, the ash is hot and scattered, and it cannot be ashed. If the ash is not correct, or the incense is more ash and less ash, it will smoke, and once the smoke is large, the aroma will decline.
If there are more than two incense burners, you can also put the previous furnace has exhausted the "fireball", sandwiched into the new furnace ash base, once filled with incense powder immediately ash, then a room can be incense endless, called "continuing the furnace" or "receiving the furnace", the continuation of the furnace is also a very interesting way to play.
The incense stew method is very suitable for agarwood, the aroma is emitted through the incense ash is a burst, at this time the bottom layer of the spice in the furnace has been burned, because the layers of incense powder and incense ash are covered on it, so the combustion is slow, allowing you to taste the fragrance of agarwood.
The method of braising incense is actually the same principle as burning the coal stove when I was a child at home, and sealing the stove to preserve the charcoal fire before going to bed at night.
Modern players often use the high and low of the sullen incense technique to discuss the advantages and disadvantages, and the Japanese incense is especially good at this method. Many so-called incense masters do not know how to stew incense, and after learning a few movements, they think that they are out of the teacher.
Incense and sitting incense should be learned from the stew, so that we can have a deep experience of using fire, ash, and incense. At the same time, you can also understand the importance of good incense ash to the incense path!
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