Nag Champa Incenses - 15 Sticks Tube

Nag Champa is the most widely recognised Indian incense recipe outside the subcontinent - a blend centred on the champaca flower (Magnolia champaca, sometimes classified as Michelia champaca), a tropical magnolia native to the Indian subcontinent and southeast Asia, with cream-yellow flowers that carry an intensely floral aromatic profile. The recipe family is several centuries old; the specific Nag Champa formulation became globally familiar through the Satya brand of Mumbai from the 1960s onward, though the underlying recipe predates that commercial wave by generations.

The Stupa workshop's version is the Kathmandu Valley interpretation of the broader Nag Champa recipe family - bamboo-less sticks with the champaca-flower base supported by additional aromatics from the Nepali workshop's tradition. The workshop holds the secondary materials as part of its house recipe; the consistent characteristic across the burn is the floral champaca register at the centre of the blend.

Character on the burn. The blend opens floral-creamy from the champaca; the middle minutes carry the floral note alongside subtler base materials; the closing minutes settle into warm soft-floral with slight resinous edges. More floral than sandalwood, more rounded than jasmine, more characterful than generic floral incense.

1. Take a stick from the tube.
2. Hold the tip to a flame for 5–10 seconds until it catches.
3. Blow out the flame - the stick smoulders.
4. Place the stick in the included handcrafted holder on a heat-safe surface.
5. The stick burns for approximately 30 minutes.

Burn in a well-ventilated room. Store the tube in a cool, dry place. Floral blends can carry stronger room-presence than woody blends; one stick in a small to mid-sized room is generally sufficient.

• Primary aromatic: Magnolia champaca · champaca flower
• Recipe family: Nag Champa · classical Indian floral incense tradition
• Format: Bamboo-less · handcrafted · 10cm sticks
• Quantity: 15 sticks per tube
• Burn time: ~30 minutes per stick
• Workshop: Stupa · Kathmandu, Nepal
• Character: Floral-creamy opening · soft-floral middle · resinous edge in the close

"Nag Champa" itself is the trade-name of the recipe family rather than a single fixed formulation - different workshops across the subcontinent produce different versions of the underlying champaca-anchored recipe, each with its own secondary materials and aromatic register. The Stupa workshop's bamboo-less version sits within the wider tradition while carrying its own Kathmandu-Valley character. The champaca flower itself is one of the most aromatically distinctive tropical magnolias - used in classical Indian perfumery (the basis of champak attars in the Mughal tradition) and in domestic aromatic practice across the subcontinent for centuries.