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Agarwood (Chenxiang)
Slightly warm in nature. Treats wind-water toxic swelling, removes foul qi.
Tao Hongjing says: This fragrance is essential for incense makers but is not formally used in medicine. It only treats malignant nodules and toxic swellings; Daoist formulas make considerable use of it. The *Tang Bencao* commentary notes: Agarwood (Chenxiang), Qinggui (Green Cinnamon), Jigu (Chicken Bone), Matixiang (Horse Hoof), Jianxiang (Boiled Incense), etc., all come from the same tree. The leaves resemble those of the kumquat (*Citrus reticulata*), and the flowers are white. The fruit resembles betel nut, being as large as a mulberry, purple in color, and pungent in taste. The bark is greenish, and the wood resembles that of the zelkova or willow. Ministers Yuxi et al. respectfully follow Chen Cangqi's statement: The branches and leaves of agarwood resemble those of the toon tree (*Toona sinensis*). Su Gong says they resemble kumquat leaves, which is likely incorrect. Its branches and joints do not rot; the densest and hardest part is agarwood, while the lighter part floating on water is boiled incense (Jianxiang). Next in quality, shaped like chicken bones, is chicken bone incense (Jigu Xiang). Shaped like horse hooves is horse hoof incense (Matixiang). Fine branches that are unrotted and solid are called green cinnamon incense (Qinggui Xiang). Those horse hoof and chicken bone types are merely boiled incense; Su Gong's repetition is deemed verbose. They can be used for fumigating clothes to remove odors, but have no other efficacy. Additionally, the leaves of *Duheng* (Asarum) are also called horse hoof incense, which is distinct from this incense. *Nanyue Zhi* states: In Jiaozhou, there is a honey-fragrant tree. To harvest it, one must first sever its roots. After many years, the outer bark rots away, leaving the heartwood and joints tight, black, and sinking in water—this is agarwood. Floating level with the water surface is chicken bone incense. The coarsest is stack incense (Zhanxiang). Rihua Zi states: Agarwood is pungent, hot, and non-toxic. It regulates the middle jiao, tonifies the five zang organs, benefits essence and strengthens yang, warms the waist and knees, and removes... [text gap].

The *Tu Jing* (Illustrated Classic) states: Agarwood, green cinnamon incense, chicken bone incense, horse hoof incense, and stack incense all originate from the same source. Ancient texts do not record their specific provinces of origin; currently, they are found only in various countries south of the sea, as well as in Jiaozhou, Guangzhou, and Yazhou. The trees resemble toon or zelkova, are knotty, have leaves like kumquats, and bear white flowers. The fruits resemble betel nuts, are as large as mulberries, purple, and pungent. People in Jiaozhou call it honey-fragrant tree. To obtain it, one cuts the roots of old trees; after a year, the outer bark dries and rots completely, while the heartwood and branches remain intact and fragrant. Fine, solid, unrotted branches are called green cinnamon. Hard, black, and water-sinking wood is called agarwood. Half-floating, level with the water, is chicken bone incense. The coarsest is stack incense. It is also said that within stack incense, pieces shaped like chicken bones are called chicken bone incense, and those shaped like horse hooves are horse hoof incense. However, high-quality agarwood obtained nowadays often takes the shape of chicken bones, so it is not exclusively stack incense. The coarsest parts, unsuitable for medicine, are called raw-knotted yellow-ripe incense. Essentially, they are the same substance, differing only in refinement and coarseness. Harvesting has no fixed season. *Lingbiao Luyi* states: Guang, Guan, and Luozhou produce much stack incense, resembling the cabinet willow. Its flowers are white and abundant; the bark can be made into paper called "incense bark paper," which is gray-white with patterns like fish-roe paper. Its texture is loose and weak, disintegrates upon contact with water, is inferior to paper mulberry paper, and lacks fragrance. It further states that although stack incense, chicken bone incense, and yellow-ripe incense come from the same tree, the roots, trunk, branches, and joints are distinct. Due to the variety and rarity of these incenses, Xiang Ding wrote *Tian Xiang Zhuan* (Record of Heavenly Fragrance) in Hainan, detailing forty-two forms derived from a single tree. The wood resembles poplar, and leaves resemble wintergreen but are smaller. Regarding origins: Dou, Hua, Gao, and Lei are places in China where incense is produced, but their quality is vastly inferior to that of Hainan. Due to different environmental endowments and rapid harvesting driven by profit, yellow-ripe incense is harvested before maturing, and stack/agarwood is taken even when indistinct, causing deep harm to the trees. This contrasts with the Li people in Qiongzhou, who do not cut indiscriminately, allowing trees to avoid premature death and yield superior fragrance.

Additionally, Olibanum (Xunlu Xiang) resembles white gum and originates from Tianzhu (India) and Chanyu. *Nanfang Caomu Zhuang* states olibanum comes from Daqin (Rome); the tree grows on coastal sands, and in midsummer, gum exudes onto the sand. Barbarians collect it and sell it to merchants; frankincense (Ruxiang) is of the same category. *Guang Zhi* mentions pine resin from Persia, with purple-red cherry-like pieces called frankincense, likely a type of olibanum. Nowadays, people no longer distinguish olibanum, generally referring to frankincense as olibanum. It treats kidney qi, tonifies waist and knees, addresses cholera with vomiting and diarrhea, repels evil qi, treats five types of transmission diseases, stops bleeding, and relieves pain. It is widely used in pills and pastes. However, it is extremely sticky and hard to grind; it should be hung in a silk bag near a window for a long time before grinding to avoid stickiness.

Jishe Xiang (Chicken Tongue Incense) originates from Kunlun and south of Jiaoai. Its branches, leaves, and bark resemble chestnut; flowers resemble plum blossoms; fruits resemble date pits. This is the female tree. The male tree flowers but does not fruit; incense is made by fermenting the flowers. Various texts vary: some say it is the flower of the agarwood tree, others say it is a creeping herb flower strung when ripe. Current medical opinion suggests: According to Han dynasty customs, Secretaries held chicken tongue incense in their mouths to ensure fragrant breath during audiences. Formulas use it for halitosis based on this principle. Nowadays, people find woody seeds resembling date pits in frankincense and mistake them for chicken tongue incense. These are hard, dry, odorless, and yield no scent when burned, contradicting the name. Ge Hong's *Bai Yi Fang* prescribes powdered chicken tongue incense in wine for sudden stabbing chest pain. Many modern Qi-regulating formulas borrow this name due to its efficacy in treating Qi disorders. Some claim it is made from fermented flowers, but this is unseen today; if it existed, maritime traders would know. Old physicians in the capital suggest it may be the mother clove (Dingxiang), which has a texture like a chicken tongue, is excellent for halitosis, and effective for Qi issues, citing Chen Shi's *Shiyi*. *Qianjin Fang* uses clove in Lianqiao Wuxiang Tang, while another version uses chicken tongue incense, suggesting similarity. *Baopuzi* describes using chicken tongue incense, coptis, and milk for eye ailments.

Zhantang Xiang originates south of Jiaozhou and Guang; the tree resembles kumquat. Incense is made by boiling branches and leaves, often mixed with bark and insect debris; pure forms are rare. It was common in Tang formulas but is now scarce.

Suhe Xiang (Styrax) grows in valleys of Zhongtai. Su Gong states it comes from the Western Regions and Kunlun, is purple, resembles true rosewood, is solid, and highly fragrant. When burned, ash turning white indicates quality; it is now rare. Goods from Guangnan resembling su mu lack fragrance; only the paste-like form is potent. Tao Hongjing identified it as lion dung, referring to this paste. Lion dung exists in the imperial treasury, smells terrible, and burns to ward off evil, proving it is not Styrax. *Liang Shu* states Styrax from India is a decoction of various resins, not a natural single substance. Daqin processes it into paste and sells the residue, resulting in weaker fragrance upon reaching China. Guangnan goods are likely residues of processing. Current medicinal use employs the prepared paste. Some claim lion dung is also plant-based, named grandly by Hu people.

Sandalwood (Tanxiang) grows in the South Sea. It dissipates wind-heat and toxic swelling, treats abdominal pain, cholera, evil ghost qi, and kills parasites. Varieties include yellow, white, and purple. True rosewood (Zitan) was formerly in the lower grade and treats wind toxicity. Su Gong states it comes from Pandan Kingdom in Kunlun; though not native to China, it is widespread. Sandalwood trees grow in Jianghuai and Hebei mountains; wood used for axe handles is similar but odorless. A variety called "water sandalwood" shows leaf changes predicting floods. Another variety, "sandalwood root," resembles kudzu, treats sores, kills parasites, and is slightly toxic.

Haiyao Chenxiang (Marine Medicine Agarwood) grows in southern sea valleys. Bitter, warm, non-toxic. Treats abdominal pain, cholera, evil qi, calms the spirit; best taken with wine decoction. Used in pastes for sores; verify by water test. Fine, sinking pieces are agarwood; floating are sandalwood; chicken-bone-shaped are chicken bone incense; horse-hoof-shaped are horse hoof incense; ox-head-shaped are ox head incense; fine solid branches are green cinnamon; coarse heavy ones are jian incense. All seven come from one tree. Sanskrit: Bolü. Leigong advises: Use non-withered pieces; those hard, heavy, and sinking are best; half-sinking are secondary. For pills/powders, add after other herbs are processed. *Tongdian*: Lin'yi County, Qinxiang Commandery, Hainan produces agarwood. Locals cut trees; over years, outer wood rots, leaving dense heartwood that sinks. Lesser quality is stack incense. Songguo (north of Hainan) produces good stack incense, patchouli, and sulfur. Patchouli trees live thousands of years; after 4-5 years of felling, wood rots except for fragrant nodes. Yang Wen Gong's *Tan Yan*: Lingnan and Qiongya have many incense trees. One tree yields three grades: agarwood, stack incense, yellow-ripe incense. Each has two types: cooked knot (natural rotting) and raw knot (harvested from felled trees). Yellow-ripe is broken into yellow scattered incense; locals use tree troughs to feed poultry. *Bieshuo*: Agarwood varieties are numerous, including dragon scale, hemp leaf, bamboo leaf types. Medicinal use requires solid, non-hollow pieces. Hollow sinking pieces are chicken bone incense.

*Yanyi* states: Agarwood trees are common in Lingnan, especially coastal areas. Branches interlock across hills. Leaves resemble wintergreen; large trunks require several people to embrace. Wood is light and soft, used for huts, bridges, or steamers. Only 1-2% contain resin. Resin forms in broken/dry wood through water interaction, becoming agarwood, boiled incense, or yellow-ripe. Naturally dead wood is called "water plate incense." Nan'en, Gao, Dou produce raw-knot incense. Locals carve grooves in living trees; rain infiltration induces resin formation, creating "partridge spot" patterns, burning with intense fragrance. Best agarwood ("horn agarwood") comes from Qiongya. Yellow-ripe comes from dead wood, suitable for medicine. Resin forming on bark is green cinnamon (clear scent). Long-buried resin without carving is dragon scale. Rolled, chewable resin is yellow wax agarwood (rare). Classical texts only mention treating wind-water swelling and removing foul qi. Modern medicine uses it to protect Wei Qi (Defensive Qi); finest powder is preferred. Often ground with Xinyao (Aucklandia) to move stagnant Qi; alone it is weak, but synergistic effects are beneficial. Olibanum trees have leaves like pear. Originates from Azhali Country in Southern India, now called Western Incense. Southern variants are better. Known as Frankincense due to milky droplets. Melted on ground is "collapsed incense."