Tibetan incense originated in the Tang Dynasty. Princess Wencheng brought Buddha statues, Buddhist scriptures, incense products and incense prescriptions. Enter Tibet. Later, according to the local customs, culture, climate, function, demand and other characteristics, the Tibetan people constantly adjusted the incense prescription to achieve a more suitable fragrance and efficacy for the Tibetan people.
The basic function of Tibetan incense is basically the same as that of Han incense, but unlike Han Chinese, Tibetan incense is mainly used in temples and homes. Because Tibetan incense often uses drugs containing certain animal ingredients, it is also called "meat fragrance" in history, while incense products in Han Dynasty are called "plain fragrance". Because Tibetan incense fully considers the needs of people in cold areas in the process of formulation, pangolin and tortoise shell are mainly used to warm blood and promote blood circulation, so Tibetan incense is not suitable for inland areas, especially southern areas.
Tibetan incense raw materials are mainly taken from local aromatic plants, and high-grade incense products also include agarwood, sandalwood, borneol, pangolin, tortoise shell and so on. Gold, silver and jewelry should also be added to high-grade religious incense.
The real Tibetan incense, materials and compatibility are very strict. After thousands of years of use, through 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 effects.