well.. thought it could be time to get a little scientific 🙂 when I was doing my phd… reading science papers was a norm, they contain reasonably credible, peer reviewed, and quality information on various subject matters in depth. When it comes to incense or fragrant woods, it would be strange if people choose to… [Read More…]
Archives for March 2014
Why does tea taste different when brewed in Yixing wares
Why is Redox (reduction/oxidation) of compounds important in tea? The ancient people had realized that oxidation often resulted in unique and special aromas/fragrances being developed in the tea, that was why oolong teas were born. In the process of making oolong teas, the tea leaves are bruised to allow for controlled oxidation to occur. Similarly, when one drinks some Wuyi Mountain Rock Tea (yan cha), there is… [Read More…]
Agarwood in the 1980s
I thought I would share a couple of pictures which I had requested from Mr Lee (owner of the Kyarazen 1985 oud), to allow people to have a “preview” of what agarwood was like in the 80s. It was not uncommon to have gigantic well resinated woods pass through the hands of Mr Lee as… [Read More…]