Dr Incense Processed Sinking Tarakan

Thanks to Almighty I have different varieties of Tarakan incense from the Doc. All have their own beauty. I rate them below

1. Processed Tarakan with Kinam
2. Processed Sinking Tarakan
3. Traditional Tarakan
4. Processed Tarakan


Sent from my SM-N960F using Tapatalk

Saw he's releasing more next weekend. Worth it to go for the sticks or the wood?
 
Fired up my latest stick.
Extruded not hand rolled.

Ingredients:
Nippon Kodo Sizuro Vietnamese Granules
Charcoal
Tragacanth Gum

The result:
As good as it gets!
The recipe is plain and simple,
but you do need good agarwood for good results.


The charcoal facilitates a wider scent spectrum,
with less binder notes than makko, so for now,
I see it fit for agarwood sticks mainly, but for sandalwood and blends I am not sure,
I have a guess that certain recipes will benefit from the use of makko instead.
 
Last edited:
[Ouddict.com] Incense of the Day

This kneaded incense is one of the new releases from OudBase and it's called Papua Socotra Xscape. it comes in a beautiful star/flower shape like Japanese Neri-Koh.

Unlike stick incense, you need to gently heat it on the burner. and it opens up with distinctive zesty, sweet, medicinal frankincense smell. it reminds me of Somali frankincense. I sense a bit of oud too but frankincense is most of what I get. It feels like 70% frankincense and 30% Papuan oud to my nose. I respect OudBase's effort to create this incense though, it's not my liking.
 
Kyukyodo Kun Shi Koh

I compared this stick to a sandalwood stick with real deer musk, and I can get a sense of musk,
but only a tiny bit with a floral perfume,
plus the agarwood comes through also.

I should light this stick more often:Cooler:
 
Been burning homemade sandalwood sticks formed with a clay extruder. 80% Yamada matsu SA sandalwood powder, 20% tabu no ki.

it is just ok. Don’t think the temperature is right on my home made sticks - they always burn too hot. I need a moderator - might try kaiko powder (of which I happen to have more than I know what to do with because I lack recipes).
 
Back
Top