Tea & Incense
From the Tang–Song period (7th–13th centuries), Buddhist and literati circles used incense to purify the mind before meditation or writing. Monks would first burn chen xiang (agarwood/aloeswood) or sandalwood, then brew tea to refresh their awareness, a sequence described in early Chan (Zen) monastic codes and later adopted by literati. When Buddhist culture spread from China to Japan, the rituals evolved into art forms as tea ceremony (Chadō) and incense ceremony (Kōdō).
From history to today, before preparing tea, practitioners burn incense (kō wo taku) to purify the tearoom and attune the senses. Single-ingredient sandalwood and agarwood are thus used, reflecting the spirit of wa-kei-sei-jaku 和靜清寂 (harmony, respect, purity, tranquillity).
Expertise & Craftsmanship Matters
We inhale incense, like food and tea entering our bodies. Our incense collection is made with leading expertise of an century-old incense house in Taipei and an award-winning incense maker, Master Chen. He is also the incense maker for Taiwan's most significant temples and for clients in Japan and China. Since 2014, the exceptional craftsmanship behind our brand has consistently ranked among Taiwan's top 10.
