Will the depressed substances in Laoshan taste when they meet water?

Sandalwood is an ancient and mysterious rare tree species, which is known as the "sacred tree" in the religious field. Known as the "God of Wealth Tree" in Feng Shui; Historically, it was called the "Royal Tree" because it symbolized power and status. In modern market economy, it is called "golden tree", and in Australia, it is called "cash cow".

1

The old mountain sank, okay?

It doesn't make sense. Aquilaria sinensis and sandalwood, especially new materials or parts with high oil content, have high density, but many materials taste the same after a long time, which has nothing to do with density. The hype in the market is only because there are fewer water droplets, so the idea that things are rare is not helpful to the taste. On the contrary, it will not only help a lot of aniseed, but also crack because of water evaporation after storage for a period of time, but this process is not easy to detect. Don't forget that agarwood and sandalwood are a combination of oil and water. The water evaporation of new materials is sometimes slower than expected, and the density and weight of agarwood change greatly after losing water.

2

Is Laoshan sandalwood dark?

It doesn't make sense. My old roots are not only not heavy, but also darker in color and still overbearing and mellow in taste. Why? Because time is the most important thing, only fully alcoholized things can have good taste expression. The deep misunderstanding of color sometimes even makes buyers buy other varieties that are not Laoshan. Some sandalwood is dark in color but not old mountain, which should be paid special attention to. I will give anything to anyone who can distinguish the depth and density of matter with closed eyes.

three

Sandalwood in Laoshan Mountain is getting weaker and weaker. Could it be fake?

As long as it is exposed to the air, especially the beaded bracelets that are often worn, whether it is agarwood or sandalwood, it will become lighter and lighter, because it is oxidized, resulting in the formation of a film on the surface of the object. Protein sweat grease will be secreted from the surface of the object in contact with the skin, which will accelerate the oxidation and blackening of things when encountering dust. This patina not only protects the beads, but also hinders the penetration of taste. The only way to keep the taste is to put it on as cleanly as possible and then seal it. It is best not to use hands or cloth trays.