Agarwood is not agarwood

In the corner of a room, a small wooden frame sits with a 255x255px space, creating a subtle visual pause. This space is not just decorative—it symbolizes the quiet artistry of the literati's four arts: incense burning, tea brewing, painting, and flower arranging. These were once the refined pursuits of scholars in ancient China. Today, as more people rediscover the allure of agarwood, interest in incense has grown—but many are still hesitant due to its perceived mystery. Recently, I visited Mr. Wang Jinli, the fourth-generation heir of the Shenxiang family at No. 8 Mansion, hoping to uncover some truths behind this ancient tradition. Agarwood comes from the Aquilaria tree, which produces resin when injured—either naturally or through human intervention. This resin eventually hardens into agarwood. However, the market is flooded with imitations. According to Mr. Wang, real agarwood can be worth dozens of times more than fake ones. Some fakes priced up to 10,000 yuan may only cost a few yuan in materials. To identify genuine agarwood, he shared a few key tips. Visually, real agarwood tends to be darker, often yellowish-brown, with distinct patterns and oil lines that are absent in fake versions. Smelling it is also crucial—synthetic fragrances tend to be strong and artificial, while real agarwood emits a cool, elegant aroma that lingers longer. Geographically, there are significant differences between domestic and foreign agarwood. In China, production areas include eastern Guangdong, Fujian, Guangxi, and Xishuangbanna in Yunnan. Foreign agarwood mainly comes from Vietnam, Indonesia, and Cambodia. Domestically produced agarwood often has a more varied shape, including strips, blocks, and sheets, and tends to have a more stable, long-lasting scent. Foreign agarwood, on the other hand, is usually richer in oils, giving it a stronger but sometimes less refined aroma. Some may even have an unpleasant aftertaste. While Indonesian and Malaysian agarwood is known for high oil content and deep color, Chinese varieties are often bitter with a more complex flavor profile, sometimes even spicy or numbing, yet they can also return to a sweet finish. Mr. Wang emphasized that the value of agarwood should not be judged solely by origin. He believes that quality, age, and oil content are more important factors. “Every region can produce great agarwood,” he said. “What matters is how long it has been formed and how rich it is in oils.” Beyond traditional uses in medicine and religion, agarwood is now being embraced in new ways, such as “incense seating” and “drinking incense.” Incense seating involves using the scent to connect with emotions and thoughts, while drinking incense is believed to calm the mind. When brewing, agarwood requires higher water temperatures than regular tea, so it’s best cooked rather than steeped. A small amount can last for over a year, making it both economical and enduring. Finally, Mr. Wang warned about the prevalence of myths and exaggerated stories in the agarwood market. Terms like “white sand sinking” or “tiger skin grain” are often used to inflate value. Collectors must remain cautious and informed. As the demand for agarwood grows, so does the need for education and authenticity in this ancient craft.

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