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The modern inheritance of Tibetan incense

Publish Time: 2018-03-27 Author: Chen Man From: Kangba TV

Photo shows blending of raw materials of Tibetan incense. (Photo/ Tenzin Gelshe)

As Palden Sumpa lights a Tibetan incense, the fragrance permeates in the air.

Eyes closed, he relaxed and enjoyed the tranquility in the room.

Palden Sumpa received an ancient recipe of Tibetan incense at 17.

He looked for quality spices and searched recipes at medicinal material markets in Xining, Qinghai Province and Chengdu, Sichuan Province.

Palden Sumpa offered his Tibetan incense to a Rinpoche in Yushu Tibetan Autonomous Prefecture of Qinghai, who knows Tibetan medicine well.

Later, he became a student of the Rinpoche and studied relevant knowledge from him.

As the medicinal materials and spices are chosen strictly and the smell of one medicinal herb varies in different regions, he needs to conduct different trials.

As a result, one recipe of Tibetan incense may take two to three years.

By now, in his 40s, Palden Sumpa has carried out nine kinds of Tibetan incense that fall into three categories.

Though not recognized as productive, he believes only long-time study renders the comprehensive understanding and uniqueness of Tibetan incense.

The inheritance of Tibetan incense also demands improvement.

Lots of people, especially those living in humid environment in the coastal areas, cannot stand the full aroma of traditional Tibetan incense.

Palden Sumpa’s Tibetan incense is thinner and with flatter aroma, compared to the traditional ones.

"The market response is beyond my expectation. I have run into difficulties, I am still confident, though," said Palden Sumpo.

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