What are the three brands of Tibetan incense?

The Tibetan incense of Minzhulin Temple is well known.

Tibetan incense is the abbreviation of traditional incense used in Tibetan areas and Tibetan Buddhism. Tibetan incense originated in the Tang Dynasty. Princess Wencheng brought Buddha statues, Buddhist scriptures, incense products and incense prescriptions. Enter Tibet. Later, the Tibetan people constantly adjusted the incense formula according to the local customs, culture, climate, functions and needs, so as to achieve a more suitable fragrance and efficacy for the Tibetan people.

Tibetan incense raw materials are mainly from local aromatic plants, and high-grade incense products also include agarwood, sandalwood, borneol, pangolin and tortoise shell. High-grade religious incense should also be added with gold, silver, jewelry and so on.

The real Tibetan incense requires very strict materials and compatibility. After thousands of years of use and continuous reference, revision and improvement, a complete set of incense burning ceremonies and procedures has been formed and passed down from generation to generation. Even different sects, even some big temples, will have their own unique recipes and unique incense efficacy.

The basic functions of Tibetan incense are basically the same as those of Han incense. However, Tibetan incense is often called "meat incense" in history, because it often uses drugs with certain animal ingredients, while the incense products in Han Dynasty are called "plain incense".

Because Tibetan incense is fully considered to adapt to people's use in mountainous areas, pangolin and tortoise shell are mainly used to keep warm and promote blood circulation. Therefore, Tibetan incense is not suitable for inland use, especially in southern China.