國(guó)家地理:香氛熏陶的歷史(4)
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(gè)小時(shí)的過(guò)程中，拉姆·辛格在蒸餾器和銅鍋之間來(lái)回走動(dòng)，測(cè)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?！拔覐男【鸵恢痹谧鲞@個(gè)?！?0歲的拉姆·辛格說(shuō)。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(dá)到預(yù)期的濃度，隔天會(huì)使用另一批玫瑰花瓣再重復(fù)一次流程。這個(gè)步驟完成后，玫瑰阿塔爾會(huì)裝在可以吸去水分的駱駝皮瓶子中熟成數(shù)個(gè)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。
