Astier de Villatte
Namche Bazar Incense
$75.00
Unit price perNamche Bazar Incense by Astier de Villatte
125 sticks with box
Black tea with its scent of dried hay and slight smokiness of tobacco. Breathe with pleasure the scented streams of Patchouli, Maté and Musk, tempered by the delicate freshness of Verbena and Aromatic Lavender.
The best incense in the world is found on the island of Awaji, due to its favourable climate. For more than a thousand years it has been made here by the Koh-shis or Masters of Aromas, a tradition passed down from father to son. They alone perfectly master the four stages of production: the dosage of exclusively natural materials, precious woods, herbs, plants, vegetable resins, and perfume; the kneading of the dough, pressed and worked for a long time, then left to stand for two weeks to soak up the fragrance; the cutting of the dough, rolled into long, narrow ribbons, to the desired size; then drying in the west wind for three days before bundling the sticks.
Precautionary measures:
Light the end of the stick with a match, blow out the flame and leave to smoke. Plant the stick in an incense burner or a bowl of sand. Do not use in a flammable environment. Do not leave burning without supervision. Keep out of reach of children and animals.
Burning time 30 minutes each.
Made in Japan
Namche Bazar Incense
$75.00
Unit price perNamche Bazar Incense by Astier de Villatte
125 sticks with box
Black tea with its scent of dried hay and slight smokiness of tobacco. Breathe with pleasure the scented streams of Patchouli, Maté and Musk, tempered by the delicate freshness of Verbena and Aromatic Lavender.
The best incense in the world is found on the island of Awaji, due to its favourable climate. For more than a thousand years it has been made here by the Koh-shis or Masters of Aromas, a tradition passed down from father to son. They alone perfectly master the four stages of production: the dosage of exclusively natural materials, precious woods, herbs, plants, vegetable resins, and perfume; the kneading of the dough, pressed and worked for a long time, then left to stand for two weeks to soak up the fragrance; the cutting of the dough, rolled into long, narrow ribbons, to the desired size; then drying in the west wind for three days before bundling the sticks.
Precautionary measures:
Light the end of the stick with a match, blow out the flame and leave to smoke. Plant the stick in an incense burner or a bowl of sand. Do not use in a flammable environment. Do not leave burning without supervision. Keep out of reach of children and animals.
Burning time 30 minutes each.
Made in Japan
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