Burn of the Day

Some Kinam before i go to bed today .
[Ouddict.com] Burn of the Day
 
-Renton- said:
This looks really awesome!!! Do you know why it is this colour, instead of a real black colour? I have noticed (and been told by language scent) that Koz has had some blonde coloured kyara before, so blonde it looked almost white, and he said it was one of his best/favourites, what is the reason for this? Is it the resin imploding into the wood and the oil coming out more, or what? Would love to know, and you know tons of stuff about Kynam.

Like man, just look at that red/orange colour and how oily it is: View attachment 35943
Click to expand...
What do you mean by real black color? if you mean is better its misleading and its so wrong.
The Kyara and Agarwood in general have lots of formations and color types as why its getting that color etc it could be bacteria or something else? lots of theory's nothing concrete.
I'll talk about Brunei first, this area have high value and considered to be first class Agarwood producing region, its dearly loved by Chinese and Japanese, and its considered best producing area of the Xingzhou department by chinese.
The highest or best grade you get from there is whats called by chinese "soft silk Brunei" and its the one that mistaken for Kinam there and being sold all over internet as Brunei kinam.

What is soft silk agarwood?
Agarwood is divided into many categories based on its oil formation method, texture, fragrance, pattern and other characteristics, the "soft" of soft silk agarwood means that the texture is softer than ordinary agarwood, and the "silk" means that the oil is turned into silk. Usually, agarwood will only have silky texture on the cut surface if the oil is rich enough. It can be seen that soft silk agarwood is more unique than ordinary agarwood and is a relatively rare and high-end variety.

soft silk agarwood has a special way of oiling. It is also because of this special oiling method that it is softer. The oil of soft silk agarwood has high water content and strong volatility.
It is similar to the saying that it can be cut into rolls and kneaded into pills.

The texture of soft silk agarwood is soft, and it has a similar oil-forming cause to Kinam, It has obvious oil-forming characteristics and is similar to Kinam's oil-forming characteristics. Soft silk agarwood is very close to Qinan in terms of texture, appearance, aroma and scarcity. Various characteristics of soft silk agarwood will remind people of Qinan. Its high quality is also difficult to achieve by ordinary agarwood. For this reason, soft silk agarwood is very popular in the agarwood market and is highly sought after by agarwood players.

Soft silk agarwood has good texture, rich oil, and a significantly richer aroma, When heated the fragrance comes out quickly, and the aroma is soothing and cheerful. It is very good for frying, making tea etc
Also to mention 99% of whats being sold as brunei K or borneo K is black oiled and not something else, never seen purple/white/yellow/green oil Brunei Kinam.
I read some chinese claim that one of best if not best Brunei aroma is from green oil brunei wood, its rare and have profile of Sweet, fruity, floral, orchid, elegant, mellow.

now there is another term used by chinese associated with soft silk and its hard silk..
this is from chinese dude
"Regarding the soft silk and hard silk of agarwood, many friends do not know how to distinguish, so today I will talk about my views.

First of all, each production area may produce soft silk and hard silk agarwood. The so-called soft and hard silk refers to the oil state of agarwood, which is related to the way the incense is formed, not the type of agarwood. Most of the ordinary agarwood we see is in the form of hard silk, and there are only a few soft silks. The hottest one on the market is Brunei soft silk. In fact, there is also West Malaysia soft silk. Hui'an agarwood is made from honey-scented tree species. White wood tree species are the main species, which are more likely to form soft silk, including chess nan, which is also in a soft silk state.
In appearance, the oil of soft silk agarwood has an oily and sticky feeling, which is very delicate. It also feels like a chess piece when cutting. Use a carving knife to lightly cut the surface of the soft silk, and the surface will naturally roll up. This is called "cutting and rolling". , soft silk with a high oil content may even stick to the knife. The reason why the soft silk is soft is related to the way of fragrant formation. It starts with oil dots, and then slowly the oil forms oil from bottom to top along the direction of water transport in the plant vascular bundle. During the process of oil formation, the natural emulsifiers in plants will contain the water and minerals in the plant vessels, and then turn into honey and grease, so the soft silk agarwood will be soft. Carefully observe the soft silk oil into a paste state. This will It is very similar to the way Qinan produces fragrance, so soft silk agarwood is also called "Little Qinan" in the market. The hard silk agarwood is not so oily or soft, has high oil density, and the surface is relatively dry and hard."

Now regarding Kyara/Kinam and ther colors etc, from what i see and tested most of top materials isn't black..they may look black to eye but under microscope or micro camera its dense green/red/purple etc, not saying black doesn't have top materials but in general there is many mislead happened because of the names or certifications and so on, like how some are called golden silk oil or dividing purple kyara into two "red surface and gray one" and each have its features.

Example, if you read about Shino school top rakoku materials you will notice they are not black, its mostly white/yellow/red.
And being more resinous or oily doesn't mean its always superior in aroma and that true with single piece with both
formations or qualities if you want to call it that.
I have personally some Kyaras where the light is superior to oil/dense part, and they smell different in many levels...
I even have some cut from same piece too have different aroma and texture etc like "Part is green and part smell something else" etc
As i mentioned what's the reason for such formations or oils we don't know, yet there is few charactarictes etc used by masters from China or Japan to determine the colors and quality etc. " in Japan the most important quality its smell"

Quoting few stuff from Chinese'
"Kinam and agarwood coexist, and agarwood is firm and carved. Picking it is like scraping bamboo with a knife; the texture is soft, and carving it with your fingers is like a cone drawing sand. It tastes spicy and greasy. When chewing, it sticks to the teeth and the Qi rises. Therefore, the elderly wear it and have less bowel movements. The upper one is called Yingge Green, which is as colored as warbler feathers, which is the most rare; the second one is called orchid knot, which is slightly green and black in color; the third one is called golden knot, which is slightly yellow in color; the third one is called sugar knot, which is yellow; the lower one is iron knot. The knots are black in color and slightly hard, and each has a greasy texture.

The really good Qinan is just like what the "Compendium of Materia Medica" says: "The softer the mouth, the easier it is to cut it." When cutting, it is like cutting rice cakes, and chewing the cut pieces with the front teeth. , has a light fragrance, like the fragrance of guava, and also like an indescribable floral fragrance. It has a QQ soft feeling when you chew it. You will not feel like you are chewing wood. The oil contained in it is very heavy Rich and very soft.

Green knots are the top ones, slightly green in color and very soft in fragrance. If you pinch them with your fingernails, the fragrant gum will immediately grow in a few hectares. Secondly, sugar knots, The fragrance is also soft, with a yellowish purple color, and its fragrance is gelatinous, like sticky sugar. The second name is Jinsi, the fragrance gradually becomes harder, and the whole body is yellow in color and has strands of silk like gold, so it is named.
The bottom is tiger spots, and the fragrance is black It is hard and has patterns like tiger spots, hence the name." It introduces in detail the color, characteristics and grade distinctions of various kinds of Qinan.

Qu Dajun (1630-1696) in the late Ming Dynasty and early Qing Dynasty wrote "New Accounts of Guangdong", Volume 26 "Xiangyu" said: "Gaya and agarwood coexist. Agarwood is hard in texture, while galena is soft, spicy and greasy in taste. It sticks to the teeth and numbs the tongue, and the Qi rises, so the old man wears it less and has less bowel movements.

The superior Ying Ge Green, the color is like warbler feathers. The second is the orchid knot, which is slightly green and black in color. The second is the golden knot, which is slightly yellow in color. The third is the sugar knot, which is pure yellow. The lower one is called the iron knot, which is black in color and slightly hard. Although there are several names , each has its own paste."

i won't talk about agarwood knots as i mentioned them in older post you can check it however i'll post some theories by some chinese regarding white oil kinam also i'll mention some theory going there regarding purple.

also Quoting..

"In recent years, the agarwood market has suddenly been filled with white chess pieces, so many people are confused as to what is going on! Isn't it said that "Qinan is in short supply" and "Qinan is a blessing gained through cultivation in three lifetimes"? This seems to be a very interesting topic, so let’s talk about my personal humble opinion on this matter today!

The agarwood market has always been full of new concepts. Many excellent merchants are masters of coining words. Baiqi, there is no such word in ancient times. It is completely made up by modern people, and there is no consensus. The so-called White Qinan is the best-tasting Qinan. Claiming that white pieces can be sold at a higher price. Immature green chess pieces are called yellow Qinan pieces, and mature green chess pieces that can change color are called Yingge Green. Some people call Yingge Green Qinan pieces white Qinan pieces.
Green Qinan is harvested and left to oxidize for many years and is called purple Qinan. Red chess is produced in red soil (Fusen).

The name "White Oil" was first mentioned by Taiwanese. After the concept that "White Oil is the best" spread, almost all merchants called their Qinan "White Oil". White Oil spread all over the world overnight, and it seemed that no other Qinan could be seen. Because there is no national standard or industry standard, taking good taste as the standard means there is no standard. So there seems to be nothing to blame for everyone calling their QiNan White Oil.
Big Lol^

Quoting more
Regarding the determination of the Green and White Kinam there is generally two views..
According to oil color and according to taste.

According to oil color:
Divided according to the oil color of "white" and "green", that is, the definitions of the two are directly synchronized with the color of the oil.

The definition of green oil is relatively easy to understand and less controversial. But for white oil, you will find many contradictions with the actual situation, that is the white oil on the market is not "white", which is also the most confusing part for many.

So, how to understand the "white" of white Kinam?

After researching various materials, you will find that different experts and scholars in the industry actually have different interpretations.

There are two opinions: one side thinks that the gray kinam piece is white, while the other side thinks that the oily yellow and white chess piece is white chess piece.

Mr. Zhang Liangwei, the author of "Agarwood Treasures of the Earth" believes: "The real Nha Trang white kinam has a white flower shape on the outside. If you cut it with a knife, it will be black ointment on the inside. There is a gradual and mild spicy feeling when you enter the mouth." It means "white flowers on the outside." "Shape" is an important feature of white chess. But as everyone knows, the appearance of Shengjie Qinnan is basically covered with white wood, mostly in the shape of white flowers. The oil on the cut surface is also in the form of black paste and has an attractive smell. So can any Shengjie Qinan with this characteristic be called White? Also, is there a certain degree of subjectivity in "there is a gradually mild spicy sensation when entering the mouth" due to individual differences in taste? Is this scope of identification a bit broad? In addition, if this kind of Qinnan has been matured in the earth for more than thousands of years, and the appearance is no longer covered with white wood, will it still be called white?

The party that holds "oily yellow and white" as the white chess piece can indeed take out one or two pieces of Qinan with "first-class aroma" and consistent appearance characteristics to verify the rationality of the point of view, but such specimens are very rare, and it may be There are very few special cases of mutation, which are not very convincing when used alone as the standard for white chess.


According to taste:

The taste theory is mainly aimed at white chess. Since there are almost no reference specimens of the "oily yellow and white" chinensis, the market tends to define "good-tasting chinnan" as white chess pieces.

This taste-centered definition seems to be more pragmatic, but it is also full of problems, because in this way, any good-tasting Qinan in yellow, green, red, purple and black can be called white.

More rigorous merchants classify the cross-section oil of Qinan as "purple red oil" or "black oil" and have a superior taste as White Qinan, and the second ones call Green Qinan or other Qinan with outstanding flavor as White Qinan. If both In this way, at least the bottom line of enjoying the fragrance is maintained, and players also get the delicious Qinan. But, how good is this taste, and what is the reference standard? There is no quantifiable standard at all. Due to the existence of subjectivity and interests, gradually, everyone was unwilling to lag behind, and everyone believed that they had the best Qinan in their hands. In the end, the standard of white chess became lower and lower, and white chess flew all over the sky. Therefore, if we simply regard good taste as the criterion for identifying white pieces, there is still no standard.

In contrast, White lacks sufficient evidence to support it, and is like a castle in the air. However, based on the current information, the theory that White Chess came from Taiwan in recent years is not a separate variety of Chinensis, and there is ongoing controversy, including in Taiwan. Or is it a new concept invented to raise the price of delicious Qinan? Can't say no.

Done Quoting, i seen many other theories regarding this but honestly im too lazy to pick it up and summarize it.

Now you can see if you look even more connection between white and green by some, white and yellow and purple with greeen.

There is some theories that Purple Kinam is originaly green kinam but hardned or changed to purple by certain circumstances.

honestly there is lots of more there but im tired and lazy to look it all up lol=/

there is something i forgot to mention regarding the distinguishing agarwood from Kyara etc from japan

1. observe appearance
2. touching it
3. Try cutting it with a sharp knife
4. sawing
5. smelling to confirm

chinese have similar ways of doing it but they differ in some ways, like how many in china claim it have to have penetrating power, however once you deal with japanese you will know that rule is false.
 
Last edited:
the ck wood I got from mesoud has been my go to burn this past few weeks. Really nice peppery spicy notes that bring some malay oils to mind occasionally combining with that sweet sinensis / ck scent that dominates. Very nice stuff, fantastic value
 
last night I turned South Thai wood from Feel Oud....and it's possibly the worst wood I've smelled. Was pretty awful, didn't even smell like oud. I put a bit on to burn while I was starting to workout and a few minutes later I was like "wtf is that" and realised it was the wood. Just a woody nasty smell :/

This morning I put on some Pontianak by Kangiiten while I ate breakfast, very enjoyable!
 
iori said:
What do you mean by real black color? if you mean is better its misleading and its so wrong.
The Kyara and Agarwood in general have lots of formations and color types as why its getting that color etc it could be bacteria or something else? lots of theory's nothing concrete.
I'll talk about Brunei first, this area have high value and considered to be first class Agarwood producing region, its dearly loved by Chinese and Japanese, and its considered best producing area of the Xingzhou department by chinese.
The highest or best grade you get from there is whats called by chinese "soft silk Brunei" and its the one that mistaken for Kinam there and being sold all over internet as Brunei kinam.

What is soft silk agarwood?
Agarwood is divided into many categories based on its oil formation method, texture, fragrance, pattern and other characteristics, the "soft" of soft silk agarwood means that the texture is softer than ordinary agarwood, and the "silk" means that the oil is turned into silk. Usually, agarwood will only have silky texture on the cut surface if the oil is rich enough. It can be seen that soft silk agarwood is more unique than ordinary agarwood and is a relatively rare and high-end variety.

soft silk agarwood has a special way of oiling. It is also because of this special oiling method that it is softer. The oil of soft silk agarwood has high water content and strong volatility.
It is similar to the saying that it can be cut into rolls and kneaded into pills.

The texture of soft silk agarwood is soft, and it has a similar oil-forming cause to Kinam, It has obvious oil-forming characteristics and is similar to Kinam's oil-forming characteristics. Soft silk agarwood is very close to Qinan in terms of texture, appearance, aroma and scarcity. Various characteristics of soft silk agarwood will remind people of Qinan. Its high quality is also difficult to achieve by ordinary agarwood. For this reason, soft silk agarwood is very popular in the agarwood market and is highly sought after by agarwood players.

Soft silk agarwood has good texture, rich oil, and a significantly richer aroma, When heated the fragrance comes out quickly, and the aroma is soothing and cheerful. It is very good for frying, making tea etc
Also to mention 99% of whats being sold as brunei K or borneo K is black oiled and not something else, never seen purple/white/yellow/green oil Brunei Kinam.
I read some chinese claim that one of best if not best Brunei aroma is from green oil brunei wood, its rare and have profile of Sweet, fruity, floral, orchid, elegant, mellow.

now there is another term used by chinese associated with soft silk and its hard silk..
this is from chinese dude
"Regarding the soft silk and hard silk of agarwood, many friends do not know how to distinguish, so today I will talk about my views.

First of all, each production area may produce soft silk and hard silk agarwood. The so-called soft and hard silk refers to the oil state of agarwood, which is related to the way the incense is formed, not the type of agarwood. Most of the ordinary agarwood we see is in the form of hard silk, and there are only a few soft silks. The hottest one on the market is Brunei soft silk. In fact, there is also West Malaysia soft silk. Hui'an agarwood is made from honey-scented tree species. White wood tree species are the main species, which are more likely to form soft silk, including chess nan, which is also in a soft silk state.
In appearance, the oil of soft silk agarwood has an oily and sticky feeling, which is very delicate. It also feels like a chess piece when cutting. Use a carving knife to lightly cut the surface of the soft silk, and the surface will naturally roll up. This is called "cutting and rolling". , soft silk with a high oil content may even stick to the knife. The reason why the soft silk is soft is related to the way of fragrant formation. It starts with oil dots, and then slowly the oil forms oil from bottom to top along the direction of water transport in the plant vascular bundle. During the process of oil formation, the natural emulsifiers in plants will contain the water and minerals in the plant vessels, and then turn into honey and grease, so the soft silk agarwood will be soft. Carefully observe the soft silk oil into a paste state. This will It is very similar to the way Qinan produces fragrance, so soft silk agarwood is also called "Little Qinan" in the market. The hard silk agarwood is not so oily or soft, has high oil density, and the surface is relatively dry and hard."

Now regarding Kyara/Kinam and ther colors etc, from what i see and tested most of top materials isn't black..they may look black to eye but under microscope or micro camera its dense green/red/purple etc, not saying black doesn't have top materials but in general there is many mislead happened because of the names or certifications and so on, like how some are called golden silk oil or dividing purple kyara into two "red surface and gray one" and each have its features.

Example, if you read about Shino school top rakoku materials you will notice they are not black, its mostly white/yellow/red.
And being more resinous or oily doesn't mean its always superior in aroma and that true with single piece with both
formations or qualities if you want to call it that.
I have personally some Kyaras where the light is superior to oil/dense part, and they smell different in many levels...
I even have some cut from same piece too have different aroma and texture etc like "Part is green and part smell something else" etc
As i mentioned what's the reason for such formations or oils we don't know, yet there is few charactarictes etc used by masters from China or Japan to determine the colors and quality etc. " in Japan the most important quality its smell"

Quoting few stuff from Chinese'
"Kinam and agarwood coexist, and agarwood is firm and carved. Picking it is like scraping bamboo with a knife; the texture is soft, and carving it with your fingers is like a cone drawing sand. It tastes spicy and greasy. When chewing, it sticks to the teeth and the Qi rises. Therefore, the elderly wear it and have less bowel movements. The upper one is called Yingge Green, which is as colored as warbler feathers, which is the most rare; the second one is called orchid knot, which is slightly green and black in color; the third one is called golden knot, which is slightly yellow in color; the third one is called sugar knot, which is yellow; the lower one is iron knot. The knots are black in color and slightly hard, and each has a greasy texture.

The really good Qinan is just like what the "Compendium of Materia Medica" says: "The softer the mouth, the easier it is to cut it." When cutting, it is like cutting rice cakes, and chewing the cut pieces with the front teeth. , has a light fragrance, like the fragrance of guava, and also like an indescribable floral fragrance. It has a QQ soft feeling when you chew it. You will not feel like you are chewing wood. The oil contained in it is very heavy Rich and very soft.

Green knots are the top ones, slightly green in color and very soft in fragrance. If you pinch them with your fingernails, the fragrant gum will immediately grow in a few hectares. Secondly, sugar knots, The fragrance is also soft, with a yellowish purple color, and its fragrance is gelatinous, like sticky sugar. The second name is Jinsi, the fragrance gradually becomes harder, and the whole body is yellow in color and has strands of silk like gold, so it is named.
The bottom is tiger spots, and the fragrance is black It is hard and has patterns like tiger spots, hence the name." It introduces in detail the color, characteristics and grade distinctions of various kinds of Qinan.

Qu Dajun (1630-1696) in the late Ming Dynasty and early Qing Dynasty wrote "New Accounts of Guangdong", Volume 26 "Xiangyu" said: "Gaya and agarwood coexist. Agarwood is hard in texture, while galena is soft, spicy and greasy in taste. It sticks to the teeth and numbs the tongue, and the Qi rises, so the old man wears it less and has less bowel movements.

The superior Ying Ge Green, the color is like warbler feathers. The second is the orchid knot, which is slightly green and black in color. The second is the golden knot, which is slightly yellow in color. The third is the sugar knot, which is pure yellow. The lower one is called the iron knot, which is black in color and slightly hard. Although there are several names , each has its own paste."

i won't talk about agarwood knots as i mentioned them in older post you can check it however i'll post some theories by some chinese regarding white oil kinam also i'll mention some theory going there regarding purple.

also Quoting..

"In recent years, the agarwood market has suddenly been filled with white chess pieces, so many people are confused as to what is going on! Isn't it said that "Qinan is in short supply" and "Qinan is a blessing gained through cultivation in three lifetimes"? This seems to be a very interesting topic, so let’s talk about my personal humble opinion on this matter today!

The agarwood market has always been full of new concepts. Many excellent merchants are masters of coining words. Baiqi, there is no such word in ancient times. It is completely made up by modern people, and there is no consensus. The so-called White Qinan is the best-tasting Qinan. Claiming that white pieces can be sold at a higher price. Immature green chess pieces are called yellow Qinan pieces, and mature green chess pieces that can change color are called Yingge Green. Some people call Yingge Green Qinan pieces white Qinan pieces.
Green Qinan is harvested and left to oxidize for many years and is called purple Qinan. Red chess is produced in red soil (Fusen).

The name "White Oil" was first mentioned by Taiwanese. After the concept that "White Oil is the best" spread, almost all merchants called their Qinan "White Oil". White Oil spread all over the world overnight, and it seemed that no other Qinan could be seen. Because there is no national standard or industry standard, taking good taste as the standard means there is no standard. So there seems to be nothing to blame for everyone calling their QiNan White Oil.
Big Lol^

Quoting more
Regarding the determination of the Green and White Kinam there is generally two views..
According to oil color and according to taste.

According to oil color:
Divided according to the oil color of "white" and "green", that is, the definitions of the two are directly synchronized with the color of the oil.

The definition of green oil is relatively easy to understand and less controversial. But for white oil, you will find many contradictions with the actual situation, that is the white oil on the market is not "white", which is also the most confusing part for many.

So, how to understand the "white" of white Kinam?

After researching various materials, you will find that different experts and scholars in the industry actually have different interpretations.

There are two opinions: one side thinks that the gray kinam piece is white, while the other side thinks that the oily yellow and white chess piece is white chess piece.

Mr. Zhang Liangwei, the author of "Agarwood Treasures of the Earth" believes: "The real Nha Trang white kinam has a white flower shape on the outside. If you cut it with a knife, it will be black ointment on the inside. There is a gradual and mild spicy feeling when you enter the mouth." It means "white flowers on the outside." "Shape" is an important feature of white chess. But as everyone knows, the appearance of Shengjie Qinnan is basically covered with white wood, mostly in the shape of white flowers. The oil on the cut surface is also in the form of black paste and has an attractive smell. So can any Shengjie Qinan with this characteristic be called White? Also, is there a certain degree of subjectivity in "there is a gradually mild spicy sensation when entering the mouth" due to individual differences in taste? Is this scope of identification a bit broad? In addition, if this kind of Qinnan has been matured in the earth for more than thousands of years, and the appearance is no longer covered with white wood, will it still be called white?

The party that holds "oily yellow and white" as the white chess piece can indeed take out one or two pieces of Qinan with "first-class aroma" and consistent appearance characteristics to verify the rationality of the point of view, but such specimens are very rare, and it may be There are very few special cases of mutation, which are not very convincing when used alone as the standard for white chess.


According to taste:

The taste theory is mainly aimed at white chess. Since there are almost no reference specimens of the "oily yellow and white" chinensis, the market tends to define "good-tasting chinnan" as white chess pieces.

This taste-centered definition seems to be more pragmatic, but it is also full of problems, because in this way, any good-tasting Qinan in yellow, green, red, purple and black can be called white.

More rigorous merchants classify the cross-section oil of Qinan as "purple red oil" or "black oil" and have a superior taste as White Qinan, and the second ones call Green Qinan or other Qinan with outstanding flavor as White Qinan. If both In this way, at least the bottom line of enjoying the fragrance is maintained, and players also get the delicious Qinan. But, how good is this taste, and what is the reference standard? There is no quantifiable standard at all. Due to the existence of subjectivity and interests, gradually, everyone was unwilling to lag behind, and everyone believed that they had the best Qinan in their hands. In the end, the standard of white chess became lower and lower, and white chess flew all over the sky. Therefore, if we simply regard good taste as the criterion for identifying white pieces, there is still no standard.

In contrast, White lacks sufficient evidence to support it, and is like a castle in the air. However, based on the current information, the theory that White Chess came from Taiwan in recent years is not a separate variety of Chinensis, and there is ongoing controversy, including in Taiwan. Or is it a new concept invented to raise the price of delicious Qinan? Can't say no.

Done Quoting, i seen many other theories regarding this but honestly im too lazy to pick it up and summarize it.

Now you can see if you look even more connection between white and green by some, white and yellow and purple with greeen.

There is some theories that Purple Kinam is originaly green kinam but hardned or changed to purple by certain circumstances.

honestly there is lots of more there but im tired and lazy to look it all up lol=/

there is something i forgot to mention regarding the distinguishing agarwood from Kyara etc from japan

1. observe appearance
2. touching it
3. Try cutting it with a sharp knife
4. sawing
5. smelling to confirm

chinese have similar ways of doing it but they differ in some ways, like how many in china claim it have to have penetrating power, however once you deal with japanese you will know that rule is false.
Click to expand...
Thank you for all this beautiful knowledge @iori . You are so knowledgeable. I read most of it but then had to jump out and do somethings. I will read the rest soon, can not wait to read more!!!
 
Sproaty said:
last night I turned South Thai wood from Feel Oud....and it's possibly the worst wood I've smelled. Was pretty awful, didn't even smell like oud. I put a bit on to burn while I was starting to workout and a few minutes later I was like "wtf is that" and realised it was the wood. Just a woody nasty smell :/

This morning I put on some Pontianak by Kangiiten while I ate breakfast, very enjoyable!
Click to expand...
I kinda like the West Kalimantan (Pontianak) by Kangiiten but it doesnt give me a strong aroma for some reason. Did you get tiny little chips too or big chips?
 
iori said:
What do you mean by real black color? if you mean is better its misleading and its so wrong.
The Kyara and Agarwood in general have lots of formations and color types as why its getting that color etc it could be bacteria or something else? lots of theory's nothing concrete.
I'll talk about Brunei first, this area have high value and considered to be first class Agarwood producing region, its dearly loved by Chinese and Japanese, and its considered best producing area of the Xingzhou department by chinese.
The highest or best grade you get from there is whats called by chinese "soft silk Brunei" and its the one that mistaken for Kinam there and being sold all over internet as Brunei kinam.

What is soft silk agarwood?
Agarwood is divided into many categories based on its oil formation method, texture, fragrance, pattern and other characteristics, the "soft" of soft silk agarwood means that the texture is softer than ordinary agarwood, and the "silk" means that the oil is turned into silk. Usually, agarwood will only have silky texture on the cut surface if the oil is rich enough. It can be seen that soft silk agarwood is more unique than ordinary agarwood and is a relatively rare and high-end variety.

soft silk agarwood has a special way of oiling. It is also because of this special oiling method that it is softer. The oil of soft silk agarwood has high water content and strong volatility.
It is similar to the saying that it can be cut into rolls and kneaded into pills.

The texture of soft silk agarwood is soft, and it has a similar oil-forming cause to Kinam, It has obvious oil-forming characteristics and is similar to Kinam's oil-forming characteristics. Soft silk agarwood is very close to Qinan in terms of texture, appearance, aroma and scarcity. Various characteristics of soft silk agarwood will remind people of Qinan. Its high quality is also difficult to achieve by ordinary agarwood. For this reason, soft silk agarwood is very popular in the agarwood market and is highly sought after by agarwood players.

Soft silk agarwood has good texture, rich oil, and a significantly richer aroma, When heated the fragrance comes out quickly, and the aroma is soothing and cheerful. It is very good for frying, making tea etc
Also to mention 99% of whats being sold as brunei K or borneo K is black oiled and not something else, never seen purple/white/yellow/green oil Brunei Kinam.
I read some chinese claim that one of best if not best Brunei aroma is from green oil brunei wood, its rare and have profile of Sweet, fruity, floral, orchid, elegant, mellow.

now there is another term used by chinese associated with soft silk and its hard silk..
this is from chinese dude
"Regarding the soft silk and hard silk of agarwood, many friends do not know how to distinguish, so today I will talk about my views.

First of all, each production area may produce soft silk and hard silk agarwood. The so-called soft and hard silk refers to the oil state of agarwood, which is related to the way the incense is formed, not the type of agarwood. Most of the ordinary agarwood we see is in the form of hard silk, and there are only a few soft silks. The hottest one on the market is Brunei soft silk. In fact, there is also West Malaysia soft silk. Hui'an agarwood is made from honey-scented tree species. White wood tree species are the main species, which are more likely to form soft silk, including chess nan, which is also in a soft silk state.
In appearance, the oil of soft silk agarwood has an oily and sticky feeling, which is very delicate. It also feels like a chess piece when cutting. Use a carving knife to lightly cut the surface of the soft silk, and the surface will naturally roll up. This is called "cutting and rolling". , soft silk with a high oil content may even stick to the knife. The reason why the soft silk is soft is related to the way of fragrant formation. It starts with oil dots, and then slowly the oil forms oil from bottom to top along the direction of water transport in the plant vascular bundle. During the process of oil formation, the natural emulsifiers in plants will contain the water and minerals in the plant vessels, and then turn into honey and grease, so the soft silk agarwood will be soft. Carefully observe the soft silk oil into a paste state. This will It is very similar to the way Qinan produces fragrance, so soft silk agarwood is also called "Little Qinan" in the market. The hard silk agarwood is not so oily or soft, has high oil density, and the surface is relatively dry and hard."

Now regarding Kyara/Kinam and ther colors etc, from what i see and tested most of top materials isn't black..they may look black to eye but under microscope or micro camera its dense green/red/purple etc, not saying black doesn't have top materials but in general there is many mislead happened because of the names or certifications and so on, like how some are called golden silk oil or dividing purple kyara into two "red surface and gray one" and each have its features.

Example, if you read about Shino school top rakoku materials you will notice they are not black, its mostly white/yellow/red.
And being more resinous or oily doesn't mean its always superior in aroma and that true with single piece with both
formations or qualities if you want to call it that.
I have personally some Kyaras where the light is superior to oil/dense part, and they smell different in many levels...
I even have some cut from same piece too have different aroma and texture etc like "Part is green and part smell something else" etc
As i mentioned what's the reason for such formations or oils we don't know, yet there is few charactarictes etc used by masters from China or Japan to determine the colors and quality etc. " in Japan the most important quality its smell"

Quoting few stuff from Chinese'
"Kinam and agarwood coexist, and agarwood is firm and carved. Picking it is like scraping bamboo with a knife; the texture is soft, and carving it with your fingers is like a cone drawing sand. It tastes spicy and greasy. When chewing, it sticks to the teeth and the Qi rises. Therefore, the elderly wear it and have less bowel movements. The upper one is called Yingge Green, which is as colored as warbler feathers, which is the most rare; the second one is called orchid knot, which is slightly green and black in color; the third one is called golden knot, which is slightly yellow in color; the third one is called sugar knot, which is yellow; the lower one is iron knot. The knots are black in color and slightly hard, and each has a greasy texture.

The really good Qinan is just like what the "Compendium of Materia Medica" says: "The softer the mouth, the easier it is to cut it." When cutting, it is like cutting rice cakes, and chewing the cut pieces with the front teeth. , has a light fragrance, like the fragrance of guava, and also like an indescribable floral fragrance. It has a QQ soft feeling when you chew it. You will not feel like you are chewing wood. The oil contained in it is very heavy Rich and very soft.

Green knots are the top ones, slightly green in color and very soft in fragrance. If you pinch them with your fingernails, the fragrant gum will immediately grow in a few hectares. Secondly, sugar knots, The fragrance is also soft, with a yellowish purple color, and its fragrance is gelatinous, like sticky sugar. The second name is Jinsi, the fragrance gradually becomes harder, and the whole body is yellow in color and has strands of silk like gold, so it is named.
The bottom is tiger spots, and the fragrance is black It is hard and has patterns like tiger spots, hence the name." It introduces in detail the color, characteristics and grade distinctions of various kinds of Qinan.

Qu Dajun (1630-1696) in the late Ming Dynasty and early Qing Dynasty wrote "New Accounts of Guangdong", Volume 26 "Xiangyu" said: "Gaya and agarwood coexist. Agarwood is hard in texture, while galena is soft, spicy and greasy in taste. It sticks to the teeth and numbs the tongue, and the Qi rises, so the old man wears it less and has less bowel movements.

The superior Ying Ge Green, the color is like warbler feathers. The second is the orchid knot, which is slightly green and black in color. The second is the golden knot, which is slightly yellow in color. The third is the sugar knot, which is pure yellow. The lower one is called the iron knot, which is black in color and slightly hard. Although there are several names , each has its own paste."

i won't talk about agarwood knots as i mentioned them in older post you can check it however i'll post some theories by some chinese regarding white oil kinam also i'll mention some theory going there regarding purple.

also Quoting..

"In recent years, the agarwood market has suddenly been filled with white chess pieces, so many people are confused as to what is going on! Isn't it said that "Qinan is in short supply" and "Qinan is a blessing gained through cultivation in three lifetimes"? This seems to be a very interesting topic, so let’s talk about my personal humble opinion on this matter today!

The agarwood market has always been full of new concepts. Many excellent merchants are masters of coining words. Baiqi, there is no such word in ancient times. It is completely made up by modern people, and there is no consensus. The so-called White Qinan is the best-tasting Qinan. Claiming that white pieces can be sold at a higher price. Immature green chess pieces are called yellow Qinan pieces, and mature green chess pieces that can change color are called Yingge Green. Some people call Yingge Green Qinan pieces white Qinan pieces.
Green Qinan is harvested and left to oxidize for many years and is called purple Qinan. Red chess is produced in red soil (Fusen).

The name "White Oil" was first mentioned by Taiwanese. After the concept that "White Oil is the best" spread, almost all merchants called their Qinan "White Oil". White Oil spread all over the world overnight, and it seemed that no other Qinan could be seen. Because there is no national standard or industry standard, taking good taste as the standard means there is no standard. So there seems to be nothing to blame for everyone calling their QiNan White Oil.
Big Lol^

Quoting more
Regarding the determination of the Green and White Kinam there is generally two views..
According to oil color and according to taste.

According to oil color:
Divided according to the oil color of "white" and "green", that is, the definitions of the two are directly synchronized with the color of the oil.

The definition of green oil is relatively easy to understand and less controversial. But for white oil, you will find many contradictions with the actual situation, that is the white oil on the market is not "white", which is also the most confusing part for many.

So, how to understand the "white" of white Kinam?

After researching various materials, you will find that different experts and scholars in the industry actually have different interpretations.

There are two opinions: one side thinks that the gray kinam piece is white, while the other side thinks that the oily yellow and white chess piece is white chess piece.

Mr. Zhang Liangwei, the author of "Agarwood Treasures of the Earth" believes: "The real Nha Trang white kinam has a white flower shape on the outside. If you cut it with a knife, it will be black ointment on the inside. There is a gradual and mild spicy feeling when you enter the mouth." It means "white flowers on the outside." "Shape" is an important feature of white chess. But as everyone knows, the appearance of Shengjie Qinnan is basically covered with white wood, mostly in the shape of white flowers. The oil on the cut surface is also in the form of black paste and has an attractive smell. So can any Shengjie Qinan with this characteristic be called White? Also, is there a certain degree of subjectivity in "there is a gradually mild spicy sensation when entering the mouth" due to individual differences in taste? Is this scope of identification a bit broad? In addition, if this kind of Qinnan has been matured in the earth for more than thousands of years, and the appearance is no longer covered with white wood, will it still be called white?

The party that holds "oily yellow and white" as the white chess piece can indeed take out one or two pieces of Qinan with "first-class aroma" and consistent appearance characteristics to verify the rationality of the point of view, but such specimens are very rare, and it may be There are very few special cases of mutation, which are not very convincing when used alone as the standard for white chess.


According to taste:

The taste theory is mainly aimed at white chess. Since there are almost no reference specimens of the "oily yellow and white" chinensis, the market tends to define "good-tasting chinnan" as white chess pieces.

This taste-centered definition seems to be more pragmatic, but it is also full of problems, because in this way, any good-tasting Qinan in yellow, green, red, purple and black can be called white.

More rigorous merchants classify the cross-section oil of Qinan as "purple red oil" or "black oil" and have a superior taste as White Qinan, and the second ones call Green Qinan or other Qinan with outstanding flavor as White Qinan. If both In this way, at least the bottom line of enjoying the fragrance is maintained, and players also get the delicious Qinan. But, how good is this taste, and what is the reference standard? There is no quantifiable standard at all. Due to the existence of subjectivity and interests, gradually, everyone was unwilling to lag behind, and everyone believed that they had the best Qinan in their hands. In the end, the standard of white chess became lower and lower, and white chess flew all over the sky. Therefore, if we simply regard good taste as the criterion for identifying white pieces, there is still no standard.

In contrast, White lacks sufficient evidence to support it, and is like a castle in the air. However, based on the current information, the theory that White Chess came from Taiwan in recent years is not a separate variety of Chinensis, and there is ongoing controversy, including in Taiwan. Or is it a new concept invented to raise the price of delicious Qinan? Can't say no.

Done Quoting, i seen many other theories regarding this but honestly im too lazy to pick it up and summarize it.

Now you can see if you look even more connection between white and green by some, white and yellow and purple with greeen.

There is some theories that Purple Kinam is originaly green kinam but hardned or changed to purple by certain circumstances.

honestly there is lots of more there but im tired and lazy to look it all up lol=/

there is something i forgot to mention regarding the distinguishing agarwood from Kyara etc from japan

1. observe appearance
2. touching it
3. Try cutting it with a sharp knife
4. sawing
5. smelling to confirm

chinese have similar ways of doing it but they differ in some ways, like how many in china claim it have to have penetrating power, however once you deal with japanese you will know that rule is false.
Click to expand...
Thank you for your information I love to learn so really appreciate your effort in providing knowledge!
 
some tocbong “Quangnam”. The small bit I have heated has a rich but delicate soft scent, hard to describe the notes but will try work it out over a few goes. Definitely penetrates the mind in a good way!
 

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-Renton- said:
I kinda like the West Kalimantan (Pontianak) by Kangiiten but it doesnt give me a strong aroma for some reason. Did you get tiny little chips too or big chips?
Click to expand...
they range from what I'd call small to tiny. I'd take out 4-5 pieces to burn and place them in a straight line over the heating element - usually with oud, I'm breaking off a smaller piece from a chip for a burn.
 
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