As the king of spices and the favorite in literary play, agarwood has many commendable advantages, such as charming appearance, profound cultural atmosphere, medicinal and health care value. But its real soul lies in fragrance. Fragrance is also the most critical factor for Xiangyou to identify the quality of agarwood. For most fragrant friends, the best way to distinguish the fragrance of agarwood is to look at the place of origin. But why is the origin the biggest factor affecting the fragrance of agarwood? What other factors will affect the taste of agarwood? Next, let Sean Square reveal the secret for everyone. I don't know if fragrant friends have ever thought about a question, why does Aquilaria sinensis have so many flavors? It is basically known that agarwood is made of agarwood, but if we look back, we will find the problem: agarwood is just a plant, how can it produce so many flavors and charms?

Some people will say that it is because of the difference between soil and water, but any other plant perfume will not change when it grows in another place. Some people say that it is because of different tree species, but there are only three kinds of agarwood trees: Wanxiang tree, Honey tree and Eagle tree. Moreover, the fragrance of agarwood will be completely different in different producing areas covered by the same tree species. What the hell is going on here?

In fact, this problem should be discussed from the characteristics of Aquilaria sinensis. Aquilaria sinensis itself has a fragrance, but the taste is very light and there is no change. Whether in Vietnam or Cambodia, agarwood tastes the same. The secret of making agarwood with agarwood lies in its strong taste adsorption.

When the agarwood tree is injured and the secretory resin is infected by fungi again, the process of fragrance formation begins. At this stage, the taste of agarwood is far from mature, and the level of fragrance has not changed. It takes time to mellow, and it needs the harmony of water and soil environment to turn it into the first strange taste in the world.

In the process of alcoholization, Aquilaria sinensis will absorb the odor molecules in the surrounding environment, so that it will blend with its own taste, and then brew a complex and charming aroma grade under the action of time. In this process, oil is the carrier of smell, and the surrounding natural environment is the key to seasoning. Every natural environment will produce a unique taste. In poetic language, the smell of agarwood actually carries a world. To taste the fragrance of agarwood is to taste nature.

From this point of view, we should be able to understand why the soil and water from different producing areas are the key factors to form the flavor of agarwood, and also know why the industry is used to dividing agarwood by producing areas, because the fragrance of agarwood from different producing areas is really different.

In addition to the environmental factors of origin, the most important factor affecting the taste of agarwood is the length of aging time. In fact, any tree has a certain flavor adsorption, but they can't last for thousands of years after death like agarwood, so that oil can slowly absorb the surrounding odor molecules to alcoholize its own fragrance.

Therefore, the older the agarwood is, the more mellow it tastes. This process is like making wine. Under the catalysis of time, the green flavor gradually matures and then becomes the most charming fragrance in the world. Simply put, the soil and moisture in the producing area determine the fragrance type and grade of agarwood, and the aging time determines the deep concentration of agarwood taste. Both of them are outstanding, which can breed the real best in fragrance.