Burn of the Day
- Thread starter jalil
- Start date
Oudamberlove
Member
Nice review!
I believe those are all Indian type sandalwood,
one region...many nuance.
Now considering sandalwood from different regions,
we can deduce that there will be near countless nuances, therefore, sandalwood isn’t just sandalwood anymore, not as varied as oud in it’s
plethora of aromas, but still...an essential wood to have in ones arsenal.
Taesik Yun
Attar Yun
Yes, those are all from Mysore.
every tree has its own nuances and now I cannot even tell I know sandalwood anymore.
what a wonderful experience! I'm ready to appreciate each wood in their own way.
Arsalan
True Ouddict
Would appreciate it if you could please expand on “Projection” number...they don’t make sense to me. Like “1 tsp” of of the IO 70’s wood will likely be around 0.5gr and on 225ish C, it smells A LOT further than 30cm....easily fills a small room...
Also you mention “1 tsp” quantity...how about the weight? “1tsp” of low quality powder is not the same as sinking wood powder.
“Property” well...I guess those are subjective anyway...”mind-boggling” may or may not occur...
Good effort but too many questions...
Taesik Yun
Attar Yun
haha it's not proper experiment. so it is not precisely done. there might be but I do not know how to scientifically measure the scent. please take it as a simple impression than stone cold truth.
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Arsalan
True Ouddict
Totally understand...just that some may get put off by the “Projection” numbers and not even try sandalwood properly...
If it appears like a proper review...some readers will take seriously...and may base their decisions on it...
you did not expand on your methodology regarding projection & weight / quantity...
If done properly, in my experience a “1 tsp” will certainly fill a small room with scent at 225C ... your “tsp” may be smaller or bigger. Certainly well over 30cm...
Oudamberlove
Member
Yes, after reading the review, I am compelled to go back to my Kyarazen Mysore powder to see if I get the same findings.
Taesik Yun
Attar Yun
I usually don't talk about projection and longevity because they can vary drastically. In this case, I meant initial 15minutes after the materials heated up. I hope it helped you some degree. And sorry if I confused some.
Santal Claus
True Ouddict
This looks like typical Tigray available on the market. There's nothing wrong with it. I suspect it smells orangey and it is the common stuff used in Catholic and Orthodox churches. The nicest Ethiopian frankincense I've tried was from Dan at Apothecary's Garden. The tears were chunky, fragrant and fresh. A more pronounced orangey smell. When he has it in stock, it's nice to buy a little and have on hand.
F4R1d0uX
Resident Artisan
I love orangey smell ones. Once I smelt Boswellia Socotrana. Since then I desperately looking for new harverst but 0 news since war started in Yemen 🙁.
Any orangey Boswellia would highly grab my interest tho !
Envoyé de mon MI 8 en utilisant Tapatalk
Mr.P
oud<3er
Got it. Orangey though? Not in the least, at least in terms of my understanding of oranges. Some kind of odd dense waxy oily old frankincense tang but no citrus sparkle at all.
Santal Claus
True Ouddict
Yes, orangey is the best way I perceive it for some reason, but no sparkle. Like a heavy smell. Maybe that is what you are calling dense and waxy old frankincense and maybe we mean the same thing. A lot of these molecules aren't really exclusive to one citrus fruit or the other, and they appear in boswellia, but every time I smell B. papyrifera, that's one of the scents that stands out.
Santal Claus
True Ouddict
I enjoyed your post. In fact, I disagree just a little on some of those that I own, and that's the fun of this. I don't take any of our subjective observations on how we perceive scents as scientific nor subject to controls. Again, that's what makes this fun. That said, my Baieido is positively amazing, and has a quality of only the very oldest woods. The Daihatsu I have is even better. That cinnamony, anise-like smell with an oily sheen, with a touch of butter. I also procured a bit of Kyarazen's powder. It's buttery and delicious (and chewy, my favorite sandalwood word from MrP) and from a typical high-quality mature tree, but just not from the stellar trees that Baieido somehow got their hands on. I'll write more on other woods I have when I have a bit more time.
Oudamberlove
Member
I’ve got some black meat (which is actually darkish red) that’s packed with cinnamon note. Yummy.
Santal Claus
True Ouddict
That's always good. I had never seen the term "meat" for this wood until JK used it. It's nice to learn new descriptions. Is this in log, chunk or chip form? I've been pretty successful with all three not losing scent when then are sealed tightly, which is always a concern with sandalwood.
Santal Claus
True Ouddict
Now, I don't get online like I used to, so I can't scold anyone for lack of detail. However, I need some detail. How was this sandalwood and from where is it?
It was a kindly provided sample with an order from Royal Bengal oud, first time heating Mysore sandalwood and it was creamy maybe is the word?
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