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What variety of pear is used in the “sweet pear” fragrance? It’s actually called (wēnpo), not duck pear or snow pear.
The wēnpo (quince) is a type of pear that grows in the northwestern Shaanxi-Gansu region. However, the “sweet pear incense” was created by the Tang emperor Li Yu, and the Tang dynasty roughly corresponds to the current Anhui and Jiangxi regions. Judging from the transportation conditions and the distribution of the political map of the country at that time, it was very difficult to transport wēnpo from the northwestern region.
“Sweet Pear Incense” is said to have been specially made by Li Yu, the last emperor of the Southern Tang Dynasty, as ‘peace incense’ for his beloved concubine Zhou Ehuang. Legend has it that Zhou Ehuang was fond of burning incense and was ingenious in creating incense burners and holder. Every day, she drew the curtains and burned incense, filling the entire palace with a fragrant mist. Sitting in the midst of it, she felt as if she were inside a cloud, looking like a fairy.
However, during sleep, incense could not be burned in the bed, for fear of causing a fire. Empress Zhou Ehuang liked burning incense very much, and because she could not burn incense in bed, she had a hard time sleeping every night. After learning about this, Li Yu specially made a type of incense for his wife that could be used in the tent. This incense was made from wēnpo and agarwood, and was used in the tent, so it was named “sweet pear”.
A variety of spices are selected, and the advantages of each spice are used to compensate for the shortcomings of the others, resulting in a carefully balanced blend. When selecting spices, factors such as type, place of origin and year are strictly screened to ensure that each ingredient meets quality requirements and to ensure the effect of “sweet pear” in the tent.
Ingredients: cloves, benzoin, frankincense, old Indian mountain, Hainan agarwood, Nha Trang agarwood, (wēnpo).
“Sweet pear” incense uses ingredients such as sweet pear (quince), agarwood, and sandalwood. The top of the pear is cut horizontally, the core is removed to create an urn-like shape, and powdered agarwood and sandalwood are filled in. The cut pear is replaced, the top fixed in place, and the incense is steamed three times in a pot. The skin is removed, the flesh and the incense powder are ground together into a paste, and the paste is made into incense thread. After drying in the sun, the incense is ready to be presented as a gift.
If agarwood or sandalwood is burned alone, the smoke will appear dry and agitated. Steaming with a pear can remove the dry heat and moisten its flavor with sweetness. Adding a layer of fruitiness to the incense retains the sweet coolness of agarwood and the milky charm of sandalwood, making it very fresh and pleasant when burned.
The unique scent of “sweet pear” is sweet and sour, light and elegant, with a fruity aroma that is neither sweet nor sour, and a subtle, but not strong, medicinal fragrance. It always makes people feel familiar, warm, and refreshed when they catch a whiff of it. It has a calming effect and is suitable for use during rest and meditation, bringing a sense of peaceful well-being.
“Sweet Pear” incense is suitable for those who regularly offer incense to Buddha, meditate, sit in silence, chant sutras, and work, read, or practice yoga for long periods of time. Its fruity aroma can relax the body and mind, leaving people carefree and happy. It can refresh the mind and enhance concentration, calm the nerves and relieve anxiety.