The Anticipation Thread - Share Your 'inbound's!

iori said:
The term "Huian" used in Chinese industry have special meaning, so calling oil Cambodian Huian is true in a way looking at system used by Chinese.
Education time Lol.
In the Chinese etc school there is a system used to classify aroma in general "There is another reasons like the port's used to send certain producing areas etc" ...with that in mind some put entire producing areas into 2 groups or 3 groups.

Hui'an series: Hui'an agarwood is famous for its "elegantness". Its fragrance is characterized by the duality of cool and sweet taste. The aroma has fruity or floral aroma and strong penetrating power. When you smell it, it feels like a thread-like taste. Mesmerizing.

Xingzhou series: Its aroma is mellow and restrained, slowly exuding from the inside out, and the fragrance is long-lasting. The biggest difference between the aroma of Xingzhou series agarwood and the Hui'an series is that it is sweet but rarely cool, and is mild when raw and flamboyant when mature. It feels like it tastes like a piece.


And those groups is ... 1-National Fragrance 2-Hui'an 3-Xingzhou
National Fragrance: Hainan, HK, Guangdong, Guangxi and Yunnan. "those who group the producing areas with 2 category will put those under huian"
Hui'an Fragrance: Cambodia, Vietnam, Thailand, Burma, Laos, India etc
Xingzhou: Indonesia with its jungles, Brunei, Malaysia East/West, Srilanka and Philippines "there is of course exceptions like Brunei etc they fit in huian group"

At least according to many sources...Cambodia doesn't have Sinensis, it's mostly Crassna and some other species.
Click to expand...
Thank you Bader, once again you have educated me which I always enjoy haha 😊. It seems the so called, "rabbit hole", goes deep. There's more to things than it seems on the surface. Although I only thought Cambodia has sinensis because it's next to Vietnam and I believe Vietnam has sinensjs, correct?

Thank you brother, this has made me more educated on aloes/agarwood.
 
iori said:
The term "Huian" used in Chinese industry have special meaning, so calling oil Cambodian Huian is true in a way looking at system used by Chinese.
Education time Lol.
In the Chinese etc school there is a system used to classify aroma in general "There is another reasons like the port's used to send certain producing areas etc" ...with that in mind some put entire producing areas into 2 groups or 3 groups.

Hui'an series: Hui'an agarwood is famous for its "elegantness". Its fragrance is characterized by the duality of cool and sweet taste. The aroma has fruity or floral aroma and strong penetrating power. When you smell it, it feels like a thread-like taste. Mesmerizing.

Xingzhou series: Its aroma is mellow and restrained, slowly exuding from the inside out, and the fragrance is long-lasting. The biggest difference between the aroma of Xingzhou series agarwood and the Hui'an series is that it is sweet but rarely cool, and is mild when raw and flamboyant when mature. It feels like it tastes like a piece.


And those groups is ... 1-National Fragrance 2-Hui'an 3-Xingzhou
National Fragrance: Hainan, HK, Guangdong, Guangxi and Yunnan. "those who group the producing areas with 2 category will put those under huian"
Hui'an Fragrance: Cambodia, Vietnam, Thailand, Burma, Laos, India etc
Xingzhou: Indonesia with its jungles, Brunei, Malaysia East/West, Srilanka and Philippines "there is of course exceptions like Brunei etc they fit in huian group"

At least according to many sources...Cambodia doesn't have Sinensis, it's mostly Crassna and some other species.
Click to expand...
Thanks for that - very interesting
 
iori said:
The term "Huian" used in Chinese industry have special meaning, so calling oil Cambodian Huian is true in a way looking at system used by Chinese.
Education time Lol.
In the Chinese etc school there is a system used to classify aroma in general "There is another reasons like the port's used to send certain producing areas etc" ...with that in mind some put entire producing areas into 2 groups or 3 groups.

Hui'an series: Hui'an agarwood is famous for its "elegantness". Its fragrance is characterized by the duality of cool and sweet taste. The aroma has fruity or floral aroma and strong penetrating power. When you smell it, it feels like a thread-like taste. Mesmerizing.

Xingzhou series: Its aroma is mellow and restrained, slowly exuding from the inside out, and the fragrance is long-lasting. The biggest difference between the aroma of Xingzhou series agarwood and the Hui'an series is that it is sweet but rarely cool, and is mild when raw and flamboyant when mature. It feels like it tastes like a piece.


And those groups is ... 1-National Fragrance 2-Hui'an 3-Xingzhou
National Fragrance: Hainan, HK, Guangdong, Guangxi and Yunnan. "those who group the producing areas with 2 category will put those under huian"
Hui'an Fragrance: Cambodia, Vietnam, Thailand, Burma, Laos, India etc
Xingzhou: Indonesia with its jungles, Brunei, Malaysia East/West, Srilanka and Philippines "there is of course exceptions like Brunei etc they fit in huian group"

At least according to many sources...Cambodia doesn't have Sinensis, it's mostly Crassna and some other species.
Click to expand...
This makes a lot of sense and thank you for explaining. I had been wondering what Xingzhou was referring to.

Hui'an I just assumed it was more named based on the profile and not necessarily the actual location. When I look at the wood, It looks like some kind of Vietnamese to me. I won't know for sure until I get it and smell it.

So many different systems thrown around and so many of the same words being used in various different ways.

Ultimately, the scent and quality is what matters to me 🙂
 
2 kilos of raw NTT sandalwood coming from mesOUD! i'm going to try to distill this 2 ways: mineralized with Dover clay (unbaked mitti), and with home made dried tangelo peel. depending on the outcome, i may even try macerating some musk in a small batch!
 

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Goodness Nose said:
2 kilos of raw NTT sandalwood coming from mesOUD! i'm going to try to distill this 2 ways: mineralized with Dover clay (unbaked mitti), and with home made dried tangelo peel. depending on the outcome, i may even try macerating some musk in a small batch!
Click to expand...
Good luck bro
 
Goodness Nose said:
2 kilos of raw NTT sandalwood coming from mesOUD! i'm going to try to distill this 2 ways: mineralized with Dover clay (unbaked mitti), and with home made dried tangelo peel. depending on the outcome, i may even try macerating some musk in a small batch!
Click to expand...
That's great - enjoy your projects! Looking forward to pics, updates, etc. @Goodness Nose here is a clipping from a civil war era text - I was going to send it to you earlier but then I figured it's kind of obvious and generic information but just in case this little tidbit is helpful, should be a piece of cake for you to whip up a gallon of essence of vetiver and I'm willing to bet it would make a great aftershave or something like that if properly combined with water and what not
IMG_0834.jpeg
 
Goodness Nose said:
2 kilos of raw NTT sandalwood coming from mesOUD! i'm going to try to distill this 2 ways: mineralized with Dover clay (unbaked mitti), and with home made dried tangelo peel. depending on the outcome, i may even try macerating some musk in a small batch!
Click to expand...
I can't wait for this, could you please message me about the small batch you add musk to and I shall buy a gram?
 
I believe a sample of @mesOUD 's latest wonder is getting dropped off today. everyone of these things is an education in a bottle for an old oud head like myself, especially given how much time i spent smelling mystery and mid/low end oud back in the Dark Ages.
 
Loading up on some basics for making fragrances. It's a little bit challenging going from the collector mentality to the perfume making mentality. For the time being my budget for personal luxury fragrance is about zero!

Incoming oils:

Tobacco absolute
Cedarwood virginia superior
Tonka bean absolute
Frankincense "volcain" (dry/ destructive distillation )
Rose extract
Fresh ginger
Cinnamon bark
Lemon Messina
Vanillin (natural isolate)
Bergamot Melito
Neroli from Morocco
Ambrette seed absolute

These are all select or fine grades - Remy, Capua, Payan Bertrand - not cheap but well worth the extra cost.
 
Olfactory Nomad said:
Yes, that was one of the more intense sales I've participated in for sure. I was hoping for a bottle of that Osaka Jinjudo but missed out. Managed to get some of the Wild Rakoku plus Brunei Beccariana.
Click to expand...
Yes, I got a bottle of 3g of Brunei Beccariana too (there is 23 bottles left). Cant wait to use shavings on the heater and see how it is. I already have a wild Microcarpa wood from Sabah and have never tried a Beccariana species, and definitely never tried a Brunei Beccariana either. And it looks really great, both species must be of same quality since the price is exactly the same, just different scent profile. The Beccariana looks more oily and resinous IMO, should do great with tons of shavings and some splinters on the kinam heater!!! Wonder how it smells since I have hardly tried Brunei woods properly and never tried this species, so new scent profile experience coming my way.
 
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