Discussion in 'Scent of the Day/Night' started by jalil, Sep 15, 2016.
at low temp it makes no big difference. and you relly want to go low low low low with kinam/kyara
Some fantastic incense sticks I bought from JK @ the Oud Fayre - Khushboo - he said they're like the higher end Nag Champa. They seem much sweeter and are burning away 5+ foot away from me but filling my room with a delicious aroma
Shoyeido Five Clouds (Go-un)
Yes. Truly is. Rare awesome shoyeido along with infinity and TP
Definitely some of the finest incense sticks I have, thanks @Oudamberlove
I’m glad you like it
was blessed to have hooked up with @Faizal_p from IO at the Oud Fayre in Vegas ... and even more blessed to have gotten my hands on a few grams of rare Hong Kong chips. these are truly awesome ... only on the Kodo cup for these bad boys.
@Joe King Love the look.... can you shoot out a pick of the heating element and what material you chose for the element?
EO Nha Trang “Anthole” - Can’t find the words to describe the aroma, maybe need a few more sessions to become more familiar...but very enjoyable & relaxing...
there were a lot of small pieces so crushed up a little in a miniature mortar & pestle, low heat...seems like crushing it really brings out the aroma...
Totally. I find the grind siZe affecting the temperature as much as temperature and wood quality. Sometimes I like the come at you at once quality of heating powder or fine coarse granules other times I like a thicker nug for its slow and multi layer approach. Beauty in so many way is all around us
Yeah I'm starting to break my wood down into small bits too. Need to get a chisel or something and a cutting board.
Saying that, I have 2 small logs of Habz' Sinking Filipino on the go. Okay, not exactly logs, but like smallish slivers. Smells fantastic!
I've realised how many grams of wood I have... and I have about 40g on route to me. I need to burn more, MORE!
I read a japanese study that showed evidence using chemical analysis that agarwood generally maintains its quality over time much better than sandalwood. In the specimens they tested, sandalwood chip quality degraded rapidly in comparison with agarwood chips, which held up amazingly well. Their conclusion was that sandalwood needs to be stored more carefully and used sooner. I cannot cite the source, but my memory is clear on this. I am storing some old sandalwood, but I figure I'd better enjoy it before it goes too far downhill. Frustratingly, I don't recall what time-scale was being investigated in the study.
Speaking of burning more, can anyone direct me to a vendor who sells sample packs of wood chips? I am interested in all qualities and regions, as I am hoping to refine my understanding of wood scent profiles.
I do @Sproaty got a sample pack of various woods to try 3 grams of around 4 5 reigons
Just ask the vendors directly and they will most likely comply
IO has offerings of 1gm. @Habz786 was generous enough to make a sample pack of 1 gm woods for me. I am sure others will comply too. I tried asking Zak at Agarwood aroma about samples once, I think those were for oud oils, and he felt like the full offering was worth it and samples would make it difficult for people to enjoy the oils properly. Meaning, he felt that if he sold samples, more people will end up buying samples and there would be no full sized bottles for people to enjoy. So, to each their own. But just ask directly
So far, I have only burnt wood (agarwood and sandalwood) in tiny slivers, shavings or dust as I feel like that approach would release the aromatic oils contained in the wood completely and uniformly. I am afraid that if I use a thicker piece of wood, then the heating would be uneven and thus the aroma would become more difficult to discern (what you have called multi-layered). Meaning, as the heat keeps spreading towards the top, that portion would start giving off the top note aroma and the part closer to the heater would be giving off the base note aroma, thus giving a more multi-layered aroma as you have called it. Since I am just beginning, I am trying to discern the different woods as closely as possibly by heating a tiny sliver and observing the top vs base notes.
Having said that, most agarwoods still do smell almost the same to me :s having an initial bitter (with spiciness or sweetness) aroma which is later followed by the same warm, vanilla, sweetness. Has anyone else observed the same? Granted, the degree of spiciness, sweetness is different and of very little difference in their nature.
Perhaps it is because there is more oil in sandalwood compared with agarwood. That is why the yield of sandalwood is much more than that of agarwood as well. I think all woods which are aromatic at room temperature should be stored in air tight containers. If they are not aromatics, like most of the oud woods that I currently own, then I am not sure what storing them in an airtight container will achieve other than from them absorbing the aromas from around them.
I'm still new to the whole burning but there is definitely perceivable differences amongst the woods I have. Hard to put into words but definitely noticeable enough between wood types
I'm probably newer than you
Yeah, some differences I can definitely make out. But compared with oils, my nose has not been able to grab the aromas that come by heating the wood. Perhaps it is because the aromas from heating the wood dissipate too quickly before I can realize them as opposed to oils, which stay around for a bit longer.
As an example: I have not been able to detect the same level of complex spicy notes found in Hindi oils or the citrusy dry down of Vietnamese oils when heating woods from same regions.
Thank you.Its based on kyarazens subitism model, I used nichrome wire. Just a note to others building this type, I wrapped the wire ends around the posts and then wrapped them around the wire back to the centre heating part. this keeps more heat in the centre and away from posts.
Separate names with a comma.