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Text: Cheerful train
Cheerful Train
In ancient times, incense burning was not only a ritual, but also a profound art. As a key link in the incense burning process, incense testing was carefully described by the Tang Dynasty poet Du Mu and Ning. The incense tasting is not simply about lighting the charcoal, but about testing the temperature of the charcoal fire to determine the purity of the fragrance after burning. In ancient times, incense was made into incense pills or incense cakes, and when burning incense, it needed to be baked over a fire, which required cumbersome procedures and certain techniques. The process of tasting incense requires careful perception and is usually carried out by women, who are considered to be more delicate and more suitable for fragrance tasting. Mao Bijiang and Dong Xiaowan also used the method of grilling and roasting incense, which fully demonstrated the high technical content of incense.
Tasting incense is indeed a crucial part of the incense burning process, as it is directly related to the quality of the fragrance after burning. Determining the quality of the fragrance after incense burning through the process of tasting incense requires careful perception and a certain amount of technology. Women were often considered to be more delicate and more suitable for incense tasting, so in ancient times, incense tastings were usually performed by women. In addition to burning incense directly, you can also use the method of grilling and roasting to avoid the smell of smoke and improve the purity of the fragrance. Mao Bijiang and Dong Xiaowan used the method of roasting and roasting incense through the fire, which effectively improved the purity of the fragrance and fully demonstrated the high technical content of incense.
In summary, incense burning is an ancient ritual and art, and the importance of incense tasting cannot be ignored. Determining the quality of the fragrance after incense burning through the process of tasting incense requires careful perception and a certain amount of technology. At the same time, the method of grilling and roasting has also become an important technical means of incense burning, which can effectively improve the purity of the fragrance. The use examples of Mao Bijiang and Dong Xiaowan also further confirm the importance of fire-proof roasting.
In my opinion, incense burning, as an ancient ritual, contains rich cultural connotations, and incense tasting, as a crucial part of the incense burning process, reflects people's pursuit and respect for the quality of incense. The application of the method of grilling and roasting over the fire further improves the technical content of the incense burning process and adds more charm to the art of incense burning.
Therefore, incense burning is not only a fragrance emanation, but also a cultural inheritance and artistic expression. Behind the incense burning is the ancient people's awe of nature and the pursuit of quality of life, which is a kind of cultural inheritance and continuation. In the process of burning incense, the technical requirements for tasting incense and roasting over the fire are extremely high, reflecting the pursuit of perfection and excellence of ancient people. Therefore, incense burning, both at that time and in modern times, is a subtle art that deserves to be deeply excavated and inherited.
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