圖片說明:張教授與一眾嘉賓及講者合照(圖片來源:陳凱欣)
Photo Caption: Prof. Cheung takes a photo with guests and speakers (Photo credit: Connie Chan)
本中心主任張展鴻教授於9月19日舉辦了宋代香丸製作工作坊，讓大家體會製作香丸及了解香道。
工作坊一共分兩部分。第一部分邀請了來自日本的高澤太太及其兒子，為我們介紹及示範煉香，然後由觀眾親自體驗煉香。日本的煉香與宋代製香有異曲同工之妙。日本煉香從平安時代開始流行，由於佛教的影響，材料大部分都是從中國傳入。高澤太太把沉香、白檀、龍腦、丁字、甘松、安息香、薰陸、貝甲香、麝香和炭粉遂一加入碗中，之後逐少加入蜜糖壓實拌勻，然後揉成球狀並放置一年待熟。
第二部分由來自海南島的唐塘先生主持。唐塘先生首先講解香丸的歷史背景。香料早在宋代便有多種用法，包括醫療和煮食，並製成香珠和香膏作女士用品。唐塘先生同時介紹日本煉香與中國製香的不同。唐塘先生最後讓大家體驗製作香珠及香牌，使用的香料包括桂枝香、海南沉香等等。香料放在一起後加入水搓揉，直至不黏手便可用模具製成不同花紋的香珠和香牌。
是次工作坊約有30人參與，感謝各位踴躍參與，使是次活動成功進行。我們同時很榮幸高澤太太及其兒子和唐塘先生抽空為我們主持是次活動。
Our director, Prof. Cheung Chin-hung Sidney, had held a workshop about traditional incense of Song dynasty. Participants can enjoy making pomander and develop an understanding towards pomander making through the workshop.
Workshop had been divided into 2 parts. We had invited Ms. Takazawa Keiko and her son from Japan to introduce and demonstrate traditional incense for us, and then the participants could try to conduct the process. Traditional incense in Japan has been popular since heian period. Because of the influence of Buddhism, most materials come from China. Ms. Takazawa Keiko put aloes wood, sandalwood, borneol, clove, nader spikenar, benzoin, pistacia khinjuk, cuddy shell, musk and coal dust together. Then, honey was added and mix with the materials. After compaction and mixing, the spice was smashed into balls and should be placed for one year.
The second part was held by Mr. Tang. Mr. Tang first introduced the historical background of traditional incense. Spices have been used during Song dynasty for a variety of purposes, including medical, cooking and have been made into xiang zhu and xiang gao as women's products. Mr. Tang also introduced the differences between pomander making in Japan and China. Finally, Mr. Tang let participants to try making xiang zhu and xiang pai. Spices include gui zhi xiang and Hainan chen xiang were used. Water was added after spices were put together. We could make xiang zhu and xiang pai with different patterns by using different molds when spices were rubbed and weren’t sticky.
About 30 participants join the workshop. The workshop won’t be successful without active participation of participants. It is our pleasure to have Ms. Takazawa Keiko and her son and Mr. Tang being our guest speakers for this workshop.