What’s in Chinese Incense? Eight Principal Ingredients Through History
China has a long and rich incense culture, and is a major incense producer in the world today. The earliest documented use of incense was in ancient China, with the first known Chinese aromatics book written approximately 2,500 years ago in the Han Dynasty. Since then, a vast repository of literature and countless recipes have developed and refined this fragrant art.
The Chinese word xiang (香) extends beyond what we call incense today. These ingredients also had medicinal applications, culinary uses, and were valued as perfume. With over 400 known incense ingredients and more than 100 classic blends, incense has remained an integral part of Chinese culture.
Traditional hand-making involves powdering and blending botanicals, mixing them with water, and shaping them into sticks, cones, or spirals. This craft preserves the authenticity of each aroma.
Principal Chinese Incense Ingredients Before the Tang Dynasty
Four key ingredients were revered before the 6th century: 兰蕙椒桂.
Lan and Hui Flowers (兰/蘭, 蕙)
Lan and Hui orchids were cultivated for palaces and gardens for over two millennia. A Song Dynasty poet wrote: “A single stem with a single flower and an abundance of aroma is the Lan; a single stem with 5–7 flowers and lacking aroma is the Hui.”
Their subtle colors—white, green, yellow—and refined fragrance symbolized purity and aristocratic morality in Chinese culture.
Sichuan Pepper (椒)
Native to Sichuan, this citrus-relative creates the famous “mala” numbing sensation. In incense, it offers a lemony aroma. Once rare, it was gifted among nobles and admired for its moral association.
Cassia Cinnamon (桂)
Originating in southern China, cassia cinnamon was rare and highly prized in antiquity. Used in incense, medicine, and food, its sweet, almost floral aroma became a treasured luxury.
Principal Chinese Incense Ingredients After the Tang Dynasty
The Tang (600–900 CE) and Song (900–1200 CE) dynasties marked a flourishing of trade and culture. Incense became more sophisticated, and four ingredients rose to prominence.
Aloeswood / Agarwood (沉香)
Known as “sinking wood,” aloeswood forms when Aquilaria trees produce dark resin. The denser the wood, the higher its grade. Historically sourced from Hainan and Guangdong, later Southeast Asia became central to trade. Its fragrance is layered, sweet, and deeply complex— making it the most revered incense ingredient.
Sandalwood (檀香)
Prized globally, sandalwood is warm, smooth, and long-lasting. Indian sandalwood (Laoshan) is mature, gentle, and rich; Australian sandalwood is lighter, sweet, and refreshing. Both remain essential in Chinese incense blending.
Camphor / Natural Borneol (龙脑香, 冰片)
This whitish resin occurs naturally in the camphor laurel tree. The finest “ice slices” were called “dragon brain” and associated with the emperor. Its menthol-like cool fragrance adds clarity to blends, used sparingly for balance.
Musk (麝香)
Traditionally from musk deer, musk is rich, earthy, and enduring. It anchored countless incense and perfumes. Today, ethical substitutes such as musk grass or synthetics are used to protect endangered species.