Nowadays, the main methods for making bamboo stick incense are as follows:
1. Traditional craftsmanship involves hand pouring fragrance.
2. Handmade powder coating and mechanical bucket making.
3. Hydraulic press strike.
Notes:

1. Reasonable ingredients should be made based on the characteristics of using different adhesive powders, because the gel and function of different adhesive powders are not the same. The same adhesive powder has different origins and different batches have different viscosities. If the same ratio is used for all, there will always be doubts. For example, simple adhesions into lumps, rotten heads, rotten feet, rotten meat, etc. Making incense does not necessarily mean that the stickiness of the powder is better. The ingredients should be mixed evenly. Although some masters can make each incense taste evenly based on their experience, they may not master it well. This can lead to the melting of wood powder in the local area and the adhesion of the powder in the local area, resulting in uneven and uneven appearance of the fragrance. The fragrance cannot be smooth and lubricated.

2. Master the base powder, add meat powder, and cover the flour with the strongest adhesive force of the base powder, followed by meat powder, and cover the flour slightly weaker. If the adhesive force of the meat powder is stronger than that of the base powder, it will briefly rot and become fragrant. If the adhesive force of the cover flour is not good, it will briefly remove the flour.
3. Selection of bamboo heart. In traditional bamboo stick making, there is a saying of "one bamboo, two ingredients, and three skills". The best choice is to use bamboo sticks that are evenly sized, without bamboo green or scabbard. Bamboo sticks with bamboo green are not easy to powder on one side of the bamboo green, have poor adhesion, and are prone to rotting fragrance. The scabbard has many soft branches and is prone to insect infestation.
4. Control of water intake: When lowering the water tray, the entire bamboo skewer and incense should be evenly drained. After the water tray is released, it should be inverted vertically to allow the water to flow back evenly before adding powder, avoiding large heads, tails, and bellies.
5. Selection of Cover Flour: Cover flour should have a satisfactory fineness, which can make it fragrant and smooth. If it is used to make color fragrance, light wood powder or bamboo powder should be selected to make the color more vibrant and bright. After distribution, it should be sieved.
Article source: Fragrant bamboo stickshttp://www.qianzhuhang.com