Among many agarwood fragrances, agarwood incense sticks are loved by incense enthusiasts for their ease of carrying and simple use. But many incense enthusiasts say that the fragrance of the incense they make is not very pleasant. In addition to the distribution of incense components, the presence or absence of cellar storage also has a significant impact on the quality of incense.

Manufacturing of incense sticks

The first step in producing agarwood incense is to choose agarwood, and high-quality raw materials are the key to producing high-quality incense sticks.

After selecting the agarwood material, it is necessary to remove soil and other dirt from the raw materials to avoid affecting the function of the product.

Next, grind the agarwood into powder, sieve it, mix it with sticky powder and water, and then use a machine to squeeze the mixture into strips.

Cellar storage of incense sticks

The adhesive used in high-end agarwood incense usually chooses natural plants as the adhesive, such as nanmu bark or elm bark. The taste of natural bark powder will gradually dissipate after being made into fragrance and left for about two months, with little effect on the taste of agarwood incense. After cellar storage, agarwood can reduce the dryness of the fragrance, soften the medicinal properties and aroma of the fragrance, and best preserve the purity of the agarwood flavor when burned.

Article source: Jiangmen bamboo stick fragrance manufacturerhttp://www.dongfangxl.com/