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Black Kyara

Discussion in 'Rising Phoenix' started by RisingPhoenix, Dec 17, 2018.

  1. RisingPhoenix

    RisingPhoenix Resident Artisan

    Cutting some Japanese-sourced Bead Grade Sinking Black Nha Trang Kyara for outgoing holiday orders. Figured you’d all enjoy some Kynam Porn ;)

    This IS listed up in the shop, and it’s every bit as nice as it looks - go take a gander :)

    DD8A7EF1-1787-4DCF-8515-5C46D897F7AC.jpeg 3B15D29B-37A9-4AC4-965E-39BA7B560FA3.jpeg
     
    Matt K. and SydnorIII like this.
  2. Zahir

    Zahir Guest

    Looks amazing :)
    May I ask what makes kyara, kyara?
     
    RisingPhoenix likes this.
  3. RisingPhoenix

    RisingPhoenix Resident Artisan

    That is the million dollar question!

    But I imagine you are referencing the scent and not the biology in that question. The biology is theororized but as of yet still a bit unknown. Some think it’s a specific type of tree - others from honey bee hives and intermingling contact with honey. I’m sure there are some other working theories.

    As for the scent - there is a Bitterness and quite a distinctive scent about Kyara. Like Ambergris - once you know what it smells like it’s an unmistakable scent.

    I have spoken about the 5 Flavors before (albeit It’s been quite some time) - and I think most non-Asians (particularly non-Japanese, Chinese, Taiwanese, and Koreans) don’t quite grasp what’s being referenced, because the 5 Flavors are not a direct reference to Taste - but rather Function.

    Sweet is the easiest to pick out, because it DOES smell sweet. But the Sweet Taste is said to Generate Fluids. Eat something sweet and notice how moist your mouth becomes. Arabs know this well as eating Dates moistens the mouth and intestines in hot, dry heat, for example.

    Spicy / Hot / Pungent, when overt, can also be picked out. But it’s not spicy like Cinnamon or Pepper - the Spicy Taste Moves Qi in an Upward and Outward Direction. Think what happens when you eat spicy or hot natured food - Fluids move up and out to the surface of the body (as in sweating). Pungent has a Dispersing Nature - just drop some soap into oily water and watch how the grease separates in an immediate outward manner.

    Sour is often more apparent to Westerners in Oud oils from Cambodia and Thailand, smelling like plums and such which have a sourness to them - but the Sour Flavor has an Inward Moving Direction, in the same manner that sour foods like a lemon cause a puckering and Accumulation of Fluids. Sourness Draws Fluids Inward.

    Salty is often completely missed. The Salty Flavor Breaks Up Accumulations. A good representation of Salty Agarwood is from Sumatra - and that Top Note that is oceanic / ethereal has a saltiness to it. That’s why many Indonesian Oud Oils are great to wear in Hot, Damp weather - they break up the thickness and oppressiveness of the air and Accumulation of Damp. That’s why they feel so light to wear.

    And if Salty is often missed - Bitter is universally misunderstood. The Bitter Flavor Clears Heat Downward, particularly from the Heart, Small Intestine, Pericardium, and San Jiao (collectively being the Fire Element). It is for this reason it was regarded highest above all for meditation. Hit some Kyara and you will find that it Calms, Clears, and Cools the Mind and Spirit. The Heart, in most Asian cultures is the Emperor. No one is allowed access to the Emperor - so medicinals that have a direct action on the Emperor, especially those that keep the Emperor cool, calm, and collected - are always highly revered.

    Folks look at the Flavors and, lacking the context of the culture - miss the Medical Language being used to describe the functionalities of the types of woods and oils. Not only that, but I often argue that Non-Asian noses do not smell things in the same manner as their Other human counterparts do. I see this first hand, all the time, both in my own household (as my better half is Japanese) as well as in Clinic where I treat a very diverse ethnic patient population.

    We may all be human, but our bodies certainly have some variable biology depending on where our original roots are from.

    Hope that helps to clarify what makes Kyara, Kyara. It’s not just about how it smells - but also about how it behaves in the body :)

    @Nadeem - I think I just wrote that article I’ve been saying for ages I’d write :Roflmao:
     
    Last edited: Dec 19, 2018
  4. Zahir

    Zahir Guest

    So if I got this right: Kynam is supposed to have a bitter character to it and not necessarily a bitter small? And it's a unique bitterness which sets it apart from regular oud as oud itself can be bitter as well.
     
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  5. RisingPhoenix

    RisingPhoenix Resident Artisan

    Yes - that’s correct
     
    SydnorIII likes this.
  6. RisingPhoenix

    RisingPhoenix Resident Artisan

    There are, of course, Kyara notes that can be found in non-Kyara woods.

    I live in the SE USA in Georgia. When I go for runs through the forests here - forests where NO Agarwood grows, mind you - I almost ALWAYS get whiffs of Agarwood and Oud permeating from the ground.

    Just like wines can taste like fruits other than grapes, and whiskies can taste like vanilla or peaches (despite being made from cereal grains) - there is always some common molecules, which is what makes aroma and flavor so much fun :)
     
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  7. Zahir

    Zahir Guest

    How does one determine the purity of Kyara if one has never smelled it before or hasn't smelled it enough?
     
  8. RisingPhoenix

    RisingPhoenix Resident Artisan

    By buying from reliable, trustworthy sources.
     
    Joe King likes this.
  9. Zahir

    Zahir Guest

    And whats the difference between different kinds of Kynam: green, black, and whatever else type there may be.
     
    SydnorIII likes this.
  10. RisingPhoenix

    RisingPhoenix Resident Artisan

    The scent profiles are different. Value and prices are different, as a result - as the Black is more rare and valued than the Green
     
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  11. RisingPhoenix

    RisingPhoenix Resident Artisan

    Maybe another way of saying it is that “Green is less ripe than Black”

    Black is older and more mature infection.

    Even Shin Kyara is Kyara, but younger infection

    Again - best way to learn is to experience. Best way to experience is to source from reliable resources.

    And best possible way to learn is referencing material side by side to smell and see the differences
     
  12. RisingPhoenix

    RisingPhoenix Resident Artisan

    Here are two examples that make for a good visual examples. Black on the left, and Green on the right.

    Scentwise - there is a quantifiable difference. Obviously both Kyara, but still distinguishable from one another.

    F8992AB0-02A2-4836-97DD-F7E134FEE583.jpeg C6048FE6-4A43-4BE7-B96E-161715D4B602.jpeg
     

Promote Oud!