What is Xiangpin? Incense in China
What is Xiangpin?
Incense in China，Ancient people incense process everywhere reflects the corresponding etiquette, the introduction of the first time must learn to adjust the body and mind, body and mind, stop talking, sit down, behave in a relaxed manner, to get a quiet and elegant state, and so on. The distance between the incense burner and the mouth and nose should not be too close, three to five feet appropriate, so that the aroma and the air and the environment after the integration of the body through the hair orifices, access to the five viscera and six bowels; and then through the nose, smelling incense in the air changes; the heart to watch, watch the incense in the body of the embodiment, in order to develop the spirit of wisdom.
Banquet incense tasting activities, can also be passed to each other, the left hand holding the stove in the dantian, so that the aroma slowly rising diffusion. Ancient incense tasting also more with qin, tea, poetry, books, paintings, etc., in order to form a colorful cultural atmosphere, more conducive to people into the ideal state of incense tasting. Usually, the ancients of the incense more books, incense on top of a few, through the natural sprinkling in all spaces, free to traverse the people’s body and mind.
Types of Spices:
agarwood:Known as the “first of all incense”, incense has a long, quiet, sweet or cool aroma.
sandalwood:warm and mellow, often used in religious ceremonies.
Ambergris (animal spice): oceanic and sweet, rare and expensive.
Aroma: A blend of spices in proportion to each other (e.g. Chinese “Shiho Xiang”, Japanese “Lian Xiang”), resulting in a richly layered aroma.
Tools and Rituals
Incense burner: a copper, porcelain or electric incense burner used to heat the spices.
Seal Incense: Use the mold to press the incense powder into a pattern, which is both visually beautiful when burned.
Incense smoker: charcoal heated mica flakes, indirectly baking spices, to avoid burnt flavor.
Incense Seat: The space arrangement when tasting incense, focusing on the elegant environment and matching utensils.
China’s traditional incense in the pursuit of aroma, fragrance, fragrance effect, the form is secondary, especially the literati with incense is new and different, each leading the way. Sun Liang in the Wu period around the screen incense, Li Mi’s incense in the mountains of the Tang Dynasty, Song Dynasty Cai Jing’s incense without fire has its own interest. Traditionally, different scenes, different uses of incense is even more varied, to name a few.
However, no matter what form, what kind of use of incense activities, the respectful heart of the incense server must be reflected in the behavior and language, the visit and use of artifacts and all other aspects. Moreover, these regulations basically continue the excellent traditional etiquette forms since the Han Dynasty. As far as the body is concerned, one must be relaxed and seated, so as to achieve tranquility, purity, righteousness, harmony and spirituality of body and mind. The use of artifacts should be in accordance with the law, supporting the practical. For example, the three-legged stove should not face the guests with one leg, and the incense should face the guests at the handle. Incense towel folding and use, but also to guests to show respect for an important link, at the same time, but also to guests to show the “and” in the incense and the importance of the process. Clothing should be simple, loose, generous and appropriate, and in line with the identity of the incense server and the theme of the event. No strong perfume or jewelry that is not related to the activity should be sprayed or worn on the clothes and body of the incense server.
Tasting Methods
First note: the first impression of the aroma when it is first released.
Middle notes: the layers of the aroma brought about by temperature changes.
Finish: the residual aroma, a test of the quality and longevity of the spice.
The Modern Significance of Tasting Incense
Aesthetics of life: Create an ambience through aroma to enhance the style of life.
Physical and mental healing: the sedative effect of sedum alcohol in incense, aroma meditation can relieve anxiety.
Cultural heritage: revitalize the traditional incense making techniques (e.g. Hainan incense making, and incense making techniques).
Socialization: incense lovers’ gatherings and incense tasting salons have become a form of cultural exchange in niche circles.
The Nature of Scent Tasting
Incense tasting is to release the fragrance of spices through burning, heating or natural volatilization, etc., and to achieve the purpose of olfactory enjoyment, mental relaxation or cultural resonance with the help of olfactory perception, physical and mental experience and cultural understanding. It is a blend of natural science (spice properties) and humanistic art (rituals, philosophy).
Tasting incense is not only an olfactory pleasure, but also a cultural dialog across time and space. From the battlefield incense of “Xiao Xiao Ma Ming, leisurely pennant gleaming” in the Book of Songs, to the Zen of Su Shi’s “A cone of smoke to eliminate the fire is cold, and half a lifetime of old age is idle”, fragrance has always carried the pursuit of human beings for a better life.
