This sweet tea incense is made from bamboo charcoal and produces almost no smoke.
This product is popular with people who find it annoying when smoke lingers in the room, or who have very sensitive throats and cannot tolerate smoke.
These incense sticks have a mellow and delicate fragrance, and are made by natural materials and artisanal techniques, without using chemical glue or forcibly drying in a dryer. They can also be enjoyed as incense.
Incense sticks made from sweet tea, which is said to be a treat for Buddha!
At the Flower Festival, which celebrates the birth of Buddha, statues of Buddha are adorned with sweet tea, amacha, made from a plant called amacha, a type of hydrangea.
The reason for pouring sweet tea on the Buddha is to recreate the rain of nectar that fell from the heavens when a dragon rained down upon the Buddha at his birth.
The Flower Festival is also called Kanbutsu-e (Buddha's Day) because sweet tea is poured (agaru) onto the Buddha.
"I think it's fair to say that the sweet tea used to celebrate a birth is the favorite food of our ancestors who will become Buddhas.
If you ever find yourself thinking, "I want to do something for my dear departed loved ones, or those who have helped me, how can I make them happy?", we recommend choosing this "Amachako" as a way to entertain the Buddha or as a souvenir for your ancestors, and showing them a grand welcome.
This is an incense that you should definitely use on the Buddha's birthday, the anniversary of his death, the Flower Festival, Obon, and the equinox.
It is also said to ward off bad luck, so it is recommended for people in their unlucky years." (Koji Yano Takayuki)
A mature fragrance made with pure natural ingredients and artisanal techniques
Burning chemical-based incense for a long time can often cause a sore throat, but this incense is made from natural ingredients, so there is no need to worry about that.
"Since offering incense is something you do every day, I would like you to use incense that is gentle on the mind and body. Also, since incense is food for Buddha, I would like you to treat your ancestors with a gentle, natural scent." (Incense Master Yano)
It is the skilled craftsmanship that makes it possible to create such purely natural incense.
When making incense sticks by machine, chemical glue is added to adjust the stickiness so that they do not break easily, but this incense stick is made using only a small amount of naturally sticky wood powder, and the rest is done by skilled artisans.
When it comes to drying, the fragrance when burned is different depending on whether it is dried mechanically or naturally. By drying naturally, the fragrance matures slowly and is trapped inside the incense stick, resulting in a better fragrance when burned.
Incense made from the "West Wind" of Awaji Island, a famous fragrance producing region
Awaji Island is the largest producer of incense in Japan, accounting for 70% of the country's total.
Its history began in 1850, when the manufacturing techniques of Sakai in Senshu were introduced to Ei in Awaji City. At the time, Ei was engaged in trade as a naval port for the Tokushima domain, and was blessed with favorable routes for importing and selling raw materials, and Awaji Island's incense became widely known throughout the country.
The main reason why incense production has taken root in this area is the "west wind" that is unique to Awaji Island. By drying the incense in the strong seasonal winds, a mature, mellow fragrance is created.
Until the incense is ready.
Awaji Umekundo's incense sticks are carefully handmade by four generations of incense masters and artisans on Awaji Island, the home of incense sticks, which accounts for 70% of Japan's national production.
(1) Mixing, stirring, kneading, and making kneaded balls . The raw materials prepared for each brand are stirred and kneaded together with dye and water, while paying careful attention to temperature and humidity. The kneaded material is placed into a mold and made into a cylindrical shape called a kneaded ball, approximately 30 cm in diameter.
(2) Extrusion and tray cutting The kneaded ball is placed in an extrusion machine and extruded into a line through a hole called a "sukin," which is then received on a tray and cut with a bamboo spatula.
(3) Shaping : Spread the incense sticks on the tray board tightly on the drying board and trim them to the appropriate size.
(4) Drying : The pieces are then moved to a drying area where they are slowly dried and settled over a period of one week in natural conditions, taking advantage of the strong westerly winds that are unique to Awaji Island.
(5) Binding The finished incense sticks are then bundled together while being carefully inspected by human eyes.
(6) Aging and Completion Depending on the product, the product is matured for a period ranging from about one month to one year before being packaged and boxed.
■Materials: Incense sticks - Tab, bamboo charcoal, sweet tea, etc.
■Storage: Store in a dry place.
Incense is a food for the Buddha. We hope you will treat your ancestors with the gentle fragrance of natural fragrant wood.
You can also use it as incense when you feel tired, and enjoy its soothing scent that is gentle on your mind and body.
Size: Length: 15.5cm x Width: 9.4cm x Height: 3.5cm
Weight: 255g