Gudu Wulun - Oil Agarwood

"Gudu Wu Lun" oil and agarwood ＊Current price, special inquiry and order, not general sale. "Penglai" Ancient origins: Ancient Oceania Island Agarwood. Past and present raw materials: The oil agarwood produced in Indonesia and southern Borneo. Taste and texture: The fragrance is indifferent; the fragrance is sour. The essence of fragrance: This incense recipe uses orthodox oil agarwood, which can be made into incense sticks only after special storage and alcoholization! The raw materials of agarwood mainly come from the Sumatra Islands, and the agarwood, oil and texture produced in southern Borneo are all fermented. These multi-island terrains are mainly located in the Indonesian archipelago and South Borneo; the first smell is acid anhydride or acid, the oil is fine and the aroma is light, and the soft smoke makes people forgetful and light; the continued smell is submerged and indifferent , still unfinished! Just like red wine vinegar, it is appetizing, suitable for salads, fruits and other diets, which also shows the fragrant characteristics of agarwood and vegetarian food. "Boshan" Ancient origins: Ancient Malay peninsula agarwood. Past and present raw materials: The oil agarwood produced in northern Malaysia and southern Thailand. Taste and texture: The fragrance is strong; the fragrance is salty. The essence of fragrance: Located in the Indo-China Peninsula, with long stretches of mountains and water quality, rich geology and rapid hydrology, birds and animals, agriculture, weaving, fishing and farming, it is now equivalent to the central and southern parts of Malaysia and Thailand! Among them, after special storage and age, the salty taste is similar to the deliciousness of seafood or the richness of animal husbandry. In addition, the residue of the wood oil coating of this fragrant square, the pure smoke produces a rough and dynamic feeling full of life and vitality! It tastes like seasoning with cheese and salt, and it can be used as an appetizer to test the texture of Shanti-flavored meat. "Kunlun" Ancient origins: Ancient Himalayan Agarwood. Past and present raw materials: From the northern part of India, extending Sikkim, Bhutan and connecting Burma, Yunnan, Guangdong and Guangxi and other mountains and forests, the oil and agarwood produced. Taste and texture: The aroma of incense is firm; the taste of incense is bitter and warm. The essence of fragrance: The term Kunlun is used to compare the geographical environment where the peaks are cold and beautiful, and it shows the preciousness, condensedness and dryness and firmness of the fragrance masterbatch. Most of these agarwood fragrances are not large, but those with rich oils are mostly simple and determined, which can be called the best. Old-fashioned. Correspondingly, the strong alpine soil and cloudy atmosphere, therefore, the Kunlun incense taste triggers strong, sharp and dry, and then turns into a unique bitter taste like salt ore; the top grade has thick oily lipids like smoked meat, which enhances the Appetite, promotes the movement and digestion of the large intestine, nowadays people may mistake this as Chinan, but it is not the case. "Su He" Ancient origins: The ancient agarwood of the Straits of Malacca. Past and present raw materials: It is mainly surrounded by the eastern and western parts of the Malay Peninsula, extending to Kalimantan, North Borneo, Brunei, Sarawak and other regions, and the oil and agarwood produced. Taste and texture: The aroma of incense is far away; the taste of incense is pungent and cool. The essence of fragrance: From the northern and western parts of the Malay Peninsula, extending to Linen and North Borneo, Brunei, Sarawak, etc., the agarwood produced in the area should be the top grade since the Ming Dynasty, but the modern high grade has long since disappeared. This incense is made with a century-old material to recall the rich trade tastes of the Maritime Silk Road in the Ming Dynasty; its cool and refreshing taste can be used in perfumes, balms, fragrances, soaps, etc., like an elegant woman, far away and vivid ; Mainly can promote the action of the three burners, and achieve physical and mental boost. "Thai Hua" Ancient origins: The ancient Indochina peninsula agarwood. Past and present raw materials: The oil agarwood produced in Vietnam, Khmer and Laos. Taste and texture: The aroma of fragrance is elegant; the taste of fragrance is sweet. The essence of fragrance: Dendrobium in ancient Siam, the specially produced agarwood incense, also known as Dendrobium incense, is located in the Chao Phraya River Basin, which is the north of the ancient capital Judea. Khmer, Laos! The first smell of oil is quiet and elegant, and the clear smoke is full of hearty and upright bearing; then when you smell the sweetness of oil and honey, it is like picking up a group of flowers, full of melons and fruits, and you will feel at ease in a peach blossom garden for a while. ＊A box of 10g/more than 30 sticks, one stick is about 14cm *Each stick of incense burns for about 25 minutes ＊The burning time will change due to the environmental air volume factor