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Southern Tang-Style Goose PearBedcurtain Incense
Extracting sweet juices from freshly harvested seasonal fruits and blending them with high-quality agarwood, this revived “Goose Pear Bedcurtain Incense” is a labor of time and dedication. In an age where everything is rushed, few would spend 15 days solely fermenting and preparing aromatic pills.
With meticulously selected ingredients and a process that cuts no corners, this is what sets my “Goose Pear Bedcurtain Incense” apart.
This fragrance was originally crafted by Li Yu, the last ruler of the Southern Tang Dynasty, for his wife, Empress Zhou
E'huang, as a "calming incense," hence it is also known as
"Southern Tang Emperor's Bedcurtain Incense."
It is said that Empress Zhou loved burning incense and did so daily in the palace. However, she could not burn incense inside her bedcurtains while sleeping due to the risk of fire.
Upon learning this, Li Yu meticulously developed this Goose Pear Bedcurtain Incense. Made from goose pears and agarwood, it was designed to be placed within the bedcurtains, hence its name. When the fragrance diffused, its aroma was captivating and soothing, enchanting
all who experienced it.
Agarwood releases its scent when warmed. By steaming it with goose pears, the resulting fragrance transforms into a
delicate sweetness, creating a uniquely pleasant and soothing aroma.
FragranceAppreciation
Goose Pear Bedcurtain Incense possessesa unique aroma, characterized by its delicate and refreshing sweetness.
It carries a subtle fruity essence, gently accompanied by notes of floral and woody scents that unfold gradually. This fragrance evokes a sense of intimacy, warmth, and tranquility, making it suitable for moments of rest, meditation, quiet contemplation, or scripture recitation. It is also an ideal companion for prolonged work sessions, reading, or yoga practice.
The utmost meticulousness incraftsmanship lies at the core of its creation.
In making this Goose Pear Bedcurtain Incense, the grinding of the fragrant powder must be precisely calibrated. If ground too finely, the raw materials lose too much of their aroma, resulting in a weaker final scent. If too coarse, it becomes difficult to mold, and the fragrance cannot fully release when burned.
The temperature during natural fermentation is also critical. If too high, the scent becomes overly sour; if too low, the pear fragrance fails to fully integrate. Here, we employ modern technology—a temperature-controlled refrigerator—to skillfully
maintain the ideal conditions, allowing the fragrant mixture to ferment for 15 days. The result is an incense with a mellow, penetrating aroma, truly a
masterpiece.