The traditional craft of making huong bai incense is not only a livelihood handed down by ancestors, but above all, a symbol of the village and family cultural heritage nurtured through generations.
Traditional craft of making huong bai incense in Quang Ninh
Huong bai incense is indispensable during the Tet holidays for every Vietnamese family. Its evocative scent brings back fond memories and conjures a warm atmosphere of reunion—a fragrance deeply missed by anyone far from home. This gentle, uniquely distinctive aroma is crafted from natural ingredients such as huong bai roots, cinnamon, star anise, licorice, cloves…
The huong bai plant. Photo: Vinmec.
Depending on the region, recipes for making huong bai incense vary, but the root of the huong bai plant remains an essential ingredient. In Binh Lieu District, Quang Ninh Province, the huong bai plant thrives remarkably well in the forest areas.
Dried huong bai roots. Photo: Mai Dung.
The purchasing period for huong bai plants usually begins in November each year. After being purchased from locals who forage in the forests, the roots are washed clean, dried in the sun, and then pre-processed.
Ingredients ground into fine powder. Photo: Mai Dung.
The huong bai plant in Binh Lieu grows completely naturally on hills and in forests; it takes about 3 years for the plant to develop root systems that meet the standards for incense making.
Besides huong bai roots, incense makers in Binh Lieu also use cinnamon, star anise, and sugarcane bagasse during production. All ingredients are sun-dried, ground finely, and mixed together according to specific proportions.
Cinnamon bark used in huong bai incense. Photo: Quang Ninh Newspaper.
The process in the craft of making huong bai incense is not overly complicated, but it requires certain trade secrets—especially blending the aromatic ingredients according to strict ratios and ensuring high precision, as any mistake will affect the fragrance and burning quality of the incense.
Binh Lieu locals harvesting star anise. Photo: Quang Ninh Newspaper.
After precisely weighing the aromatic ingredients according to the formula, the incense powder mixture is poured into a mixer, where water is gradually added while mixing to achieve the right moisture and adhesion needed when rolling the incense sticks. Today, with the help of machinery and equipment in stages such as grinding, mixing, and rolling, the craft of making huong bai incense in Binh Lieu achieves high productivity, providing a good source of income.
Drying incense sticks. Photo: Lao Dong Newspaper.
Incense sticks rolled with a paper layer to tightly bind the incense powder inside. Photo: Mai Dung.
Bundles of incense sticks are sun-dried for 1 to 2 sunny days before being packaged. During drying, careful attention must be paid to the temperature to prevent breakage. On days lacking sunlight, incense makers must place them into dryers and dry them for 5 hours at a temperature not exceeding 45 degrees Celsius.
After drying or sun-curing, the finished incense is complete; the final step involves inspecting, discarding substandard sticks, and packaging before bringing them to market.
Incense sticks are indispensable during Tet. Illustrative photo: Lao Dong Newspaper.
Huong bai incense products make full use of locally available raw materials in Binh Lieu, both generating employment for local residents and providing the market with quality-certified incense made without chemicals to safeguard consumers' health.
Whenever a stick of huong bai incense is lit, the delicate, soothing aroma of natural botanicals warms hearts with eager anticipation, making Tet festivities feel even cozier.
The scent of incense smoke lingers deep within the subconscious of every Vietnamese person. Photo: Tuoi Tre Newspaper.
Although today only a small group of people in Binh Lieu still pursue the craft of making huong bai incense, its cultural values continue to be preserved. From there, the fragrance of huong bai incense naturally weaves its way into and lingers in the hearts of every Vietnamese.
