Recently, there are many friends who are new to agarwood, or who do not know much about agarwood, and consult Teacher Yinhai a lot about agarwood.
Some do not know how to classify agarwood, some do not find so many types of agarwood, and some have a slight understanding of agarwood, but the characteristics of each agarwood are not very clear.
Today, Teacher Yin Hai first introduced the main production areas and overall fragrance characteristics of the two major series of agarwood, the Xingzhou system and the Hui'an system.
The main production areas of the world's agarwood are south of the north latitude of 20 degrees, mainly divided into two series of The Xingzhou system and the Hui'an system, in these two series, there can be standard production area characteristics, at least close to 20 kinds, at present, Zhipu Xiangtang has collected 15 kinds, these 15 kinds of agarwood, each has obvious production area characteristics.
The main production areas of Agarwood are distributed near the center of the equator, northeast to Malaysia and southwest to East Timor. Including Indonesia, Malaysia, Brunei, Papua, Timor-Leste and other regions.
Divided by country and division:
1. Indonesia production area
Agarwood Indonesia is a world-famous agarwood producing area, mainly including Kalimantan, Darakan, Horse Mudlogging, MaraOK, Ambon, Ilian and other production areas.
2. Malaysian production area
The agarwood production area in Malaysia is very large, and it can be divided into East Malaysia and West Malaysia according to different geographical locations.
3. Brunei appellation
Don't underestimate that Brunei is only a small production area, but it is a first-line production area, and among the Sin Chew agarwood production areas, Brunei has always been among the best! Known as the "King of the Sin Chew System".
4. Papua New Guinea production area
Papua New Guinea has only begun to be developed in recent years, it is very rare in the market, the output is relatively small, although it is a second-tier production area, it is currently the most cost-effective agarwood production area.
The origin of the name Xingzhou agarwood is related to a place.
The agarwood produced by these Pacific and Indian Ocean island countries mentioned above, from ancient times to the present, is generally concentrated in Malacca (ancient) and Singapore (present-day) ports, and then sent to all parts of the world. Sin Chew is also another name for Singapore, so the agarwood of these origins is customarily called "Sin Chew" in the industry.
In terms of taste, compared with the agarwood of the Hoi An system, the Sin Chau system has more obvious taste at room temperature. The smell is better than incense, and it is easy to be liked by more people. This is also the star state system to do more carvings.
However, the Star State Agarwood generally does not have the coolness and sweetness of the Hui'an Agarwood, and when it is smelled, some of the Star State Agarwood will have some medicinal smell or the fishy smell of swamp water weeds. However, Sin Chew Agarwood also has excellent quality, and some high-quality agarwood produced by Brunei and Darakan are called Sin Chew Nan.
Fragrance characteristics of each region of Sin Chew:
Kalimantan: In general, Kalimantan agarwood does not have the pungent and fishy taste of other Star Tres regions, and the taste of central and southern is more intense, with a cool and herbal flavor; the west is similar to East Malaysia, sweet, milky, fragrant, slightly herbal; the east is similar to Darakan, mellow and cool, and milky.
Ambon agarwood: The biggest feature of Ambon agarwood is that the fragrance carries the fragrance of the unique swamp water grass, which is also a feature that other agarwood does not have, which is very special. With the smell of nature, fresh and elegant, it smells comfortable and is perfect for use during yoga meditation.
Dongma agarwood: the aroma is rich and mellow, often with a sweet floral fragrance, and sometimes the tail rhyme is full of milk.
Xima agarwood: most of them are mainly worm-leaked incense, the fragrance is sweet and fragrant when incense is incense, and there is very little miscellaneous taste, but the speed of the first incense is relatively fast when it is smoked, and the fragrance is not durable.
Darakan: The fragrance of Daragan agarwood is at room temperature, the first smell of its fragrance, a coolness will penetrate the nasal cavity, followed by a thick frankincense, and the tail rhyme is cool and mellow. There is also the cool fruity aroma of the Hoi An system, which can be described as a sweet coolness in the milk fragrance, and the sense of layering is rich.
Brunei: Sour with floral and fruity notes, followed by milk. If it is a long-term alcoholization of the old agarwood sour taste is very slight, or even no.
Horse mud waterlogging: mainly milky taste, but will be mixed with earthy smell, grassy smell and other fishy smell.
Zhipu Xiangtang is committed to reviving ancient incense culture and promoting natural incense as an intangible cultural heritage protection project.
Based on our philosophy:
Zhipu Xiangtang
Never use any non-plant ingredients in incense making
Never add any chemical flavors or accelerants
Never use city tap water
Every stick of Chi Pu incense
All are derived from nature, made according to the ancient method, the taste is natural, the fragrance is long, it is not only a good product for offering, but also a wonderful thing for health and wisdom.