Description
In recent decades, Agarwood from Tarakan was heralded as one of the best producing Agarwood varieties due to the unique fragrance profile. It has an intense & unique scent coupled with milk & sweetness. To date, it remains as one of the most sought-after variety. Here it is, a 100% Sinking Wild Agarwood chips from Indonesia Tarakan, Batch 21. DETAILS Origin: Indonesia Tarakan Type/Grade: Wild, Single-Origin Size: Chips Sinking: Yes, 100% Sinking LEARN HOW TO HEAT YOUR AGARWOOD/KYNAM Start off @ 90oC (You may start at lower temp if your nose is highly sensitive). If you smell the fragrance, stay at this temp as long as you can smell it. Usually this can last several hours. DO NOT THROW THE WOOD CHIPS. Stop & rest your nose for an hour. Move up to 100oC or whichever temp at 10oC steps until you can find the next layer of fragrance. Like before, stay at this temp as long as you can smell it. Repeat this until you hit a burning phase @ high temp such as 300oC. This should last another 3-4 hours. Please note this is merely a guide as every individual have their own unique olfactory sensitivity. Because every individual have different olfactory sensitivity, just like how different individual level of spiciness from chili peppers they can handle, the only way is for you to find the temp that best suits you & slowly fine tune from there. Example: For myself, I start heating Red Soil Agarwood @ 120oC, this will last 9 hours for me. Then the next day, I heat the same chips again @ 200oC, this will last another 12 hours. On the 3rd & final day, I will heat it @ 300oC, which will last 3-4 hours. For other types of Agarwood, I would have a different heating profile. For this to happen, you will need a precise heater that can control temp @ 1oC to 10oC steps. For Kodo style, you would not be able to experience the vast spectrum of hidden layers found within the varying temps, & as well as extending to 3 days worth from the same wood chips. 100% Sinking Wild Agarwood Chips From Indonesia Tarakan, Batch 21
