Traditional Chinese medicine emphasizes the importance of dàodì—genuine,
locally sourced herbs—and Mongolian medicine is no different. Ingredients grown in their native environment are considered superior. As the ancient saying goes, "Oranges grown south of the Huai River are sweet; north of the river, they turn bitter." The vast, sparsely populated Mongolian plains provide the ideal conditions for cultivating the finest medicinal plants. These herbs, growing freely under the open skies, embody the purity and dedication required for imperial-grade incense.

The artisan employs a traditional imperial technique known as "mì bù tiào," which involves ten complex steps: baking, stir-frying, smoking, boiling, soaking, simmering, fermenting, rinsing, nourishing, and hanging.

Seven days before the summer solstice,
at solar noon, all the fragrant materials are blended together and placed in an
altar on a southern-facing slope to absorb natural energy. Seven days after the solstice, also at noon, they are brought out and sun-dried for two hours before being moved to a well-ventilated area to air-dry. Meanwhile, red dates, adzuki beans, and gromwell root are simmered into a concentrate.

Only then are these prepared ingredients mixed with mugwort gold-filament, saffron, nutmeg, and other elements to form the final blend—each step essential to creating a single stick of Red Clove & Cardamom incense.

The preliminary processing of some
materials is astonishingly complex. Certain ingredients must be aged for up to three years before they are even used.

When all components are finally combined, the timing and location are chosen with deep intentionality—selecting the "right moment" is as crucial as working at sunrise and resting at sunset. Everything in nature has its season, and medicinal herbs are no exception.