Bitter, bitter and bitter. Unapologetically so. This is archived agarwood from decades past, material once widely exported to Taiwan for traditional incense crafting. Time has not diminished it， only clarified its voice.
On gentle heating, it opens with a thick, structured bitterness, woody and grounded, before slowly transitioning into a familiar crassna-like ripeness—fruity, resinous, and deep. It is a striking example of how terroir reshapes expression: the opening differs, but the heart remains true to its species.
