評論
打印
It takes about five to six hours for Tegh Singh's roses to become attar. Throughout this process, Ram Singh stays on his toes, hopping between the still and the pot, testing the water temperature with his hands and listening to the hiss of steam to intuit whether to feed more wood into the fire. "I've been doing this since I was a boy," says the 50-year-old Ram Singh, who apprenticed with an attar guru for a decade.
在特格·辛格的玫瑰花瓣變成阿塔爾所需的五到六個小時的過程中，拉姆·辛格在蒸餾器和銅鍋之間來回走動，測試水溫并聆聽蒸汽所發(fā)出的嘶嘶聲，以判斷是否要添加柴火。“我從小就一直在做這個。”50歲的拉姆·辛格說。他曾跟一位香檳酒大師做了十年學(xué)徒。
The process is repeated the next day, with a new batch of rose petals, to achieve the desired potency. Once this is done, the rose attar is aged for several months in a camel-skin bottle, which wicks moisture. The finished rose attar is akin to liquid gold. One kilo (2.2 pounds) can fetch up to $3,000.
為了達到預(yù)期的濃度，隔天會使用另一批玫瑰花瓣再重復(fù)一次流程。這個步驟完成后，玫瑰阿塔爾會裝在可以吸去水分的駱駝皮瓶子中熟成數(shù)個月。完成的玫瑰阿塔爾就像是液體黃金，1公斤（2.2磅）可以賣到3000美元。
