What Does Frankincense Water Taste Like? Your Guide to Flavor and Use

December 29, 2025 •

3 min read

Historically, frankincense has been cherished for thousands of years, not just for its aromatic smoke, but for its medicinal properties when ingested. Many people wonder what does frankincense water taste like when prepared as a simple herbal infusion, expecting a strong, overpowering flavor. In reality, the taste is surprisingly mild, subtly resinous, and can carry pleasant citrus or pine notes depending on the resin quality.

Quick Summary

A traditional infusion made by steeping edible frankincense resin in water, resulting in a mildly flavorful drink. The taste profile can be subtly woody, piney, or citrusy, varying with the resin's type and grade. This ancient preparation is enjoyed for its refreshing qualities and as a gentle, wellness-enhancing beverage.

Key Points

Mild and Pleasant: Frankincense water has a mild, subtle, and refreshingly clean taste, unlike the pungent aroma of burning incense.
Citrus and Resinous Notes: The flavor is often described as slightly piney, citrusy, or resinous, with the exact notes dependent on the resin type.
Quality Matters: Use only high-quality, edible-grade resins, such as Hojari tears, for the purest and most pleasant taste.
Preparation Impacts Flavor: Longer steeping times yield a stronger flavor profile, while a milder taste can be achieved with a shorter infusion.
Infusion vs. Oil: Frankincense water is a gentle, water-based infusion, distinct from the concentrated, oil-based essential oil, which should not be ingested.

What Influences the Taste of Frankincense Water?

The flavor of frankincense water is not singular but a profile influenced by several factors, primarily the type and quality of the resin used. The frankincense resin, or 'tears,' comes from the Boswellia tree, with several different species available, each with a unique characteristic.

The Role of Resin Quality

High-grade resins, such as the translucent Hojari tears from Oman, are prized for their purity and are considered best for consumption. These tears produce the cleanest, most pleasant-tasting infusions. Lower-grade resins may have more woody or earthy undertones, which can translate to a less refined taste in the water. Always use food-grade, high-quality resin to ensure safety and the best flavor.

The Impact of Infusion Time and Temperature

The brewing method also plays a significant role in determining the final flavor. A longer steeping time will extract more of the resin's water-soluble compounds, leading to a more pronounced taste. Using hot (but not boiling) water and steeping overnight is a common practice to achieve a milky, flavorful tonic.

Taste Profile by Frankincense Species

Boswellia sacra (Hojari): The finest and most-used resin for infusions. It imparts a delicate, fresh, and citrusy flavor with a gentle, resinous finish.
Boswellia carterii: Often used for essential oils, the edible-grade resin gives a subtle, citrusy-woody flavor with hints of honey and pepper.
Boswellia serrata: Used in Ayurvedic medicine, this variety offers a sweeter, spicier flavor profile with notes of anise and mint.
Boswellia frereana (Maydi): Known as 'the king of frankincense,' this Somali variety is also used as a chewing gum and has a distinct honey and spice aroma.

How to Make Frankincense Water (A Simple Recipe)

Making frankincense water, or a frankincense infusion, is a simple, time-honored practice. You only need a few high-quality ingredients.

Ingredients:

1 teaspoon edible-grade frankincense resin (e.g., Hojari tears)
750–1000 ml of fresh, filtered water
A glass jar with a tight-fitting lid

Instructions:

Place the resin tears into the clean glass jar.
Boil your water and let it cool slightly for a minute or two.
Pour the hot water over the resin, filling the jar, and immediately observe the water turn a cloudy, milky color.
Seal the jar and shake it gently to help dissolve the resin compounds.
Let the infusion steep at room temperature or in the refrigerator for at least 8 hours, or ideally, overnight. A longer steep will deepen the flavor.
Strain the water and enjoy chilled or at room temperature. The resin can be reused for 1–2 more infusions.

Frankincense Water vs. Other Forms: A Comparison

It is important to distinguish frankincense water from its other applications, such as essential oil. The flavor and therapeutic benefits vary considerably between them.


Feature	Frankincense Water (Infusion)	Frankincense Essential Oil
Preparation	Soaking food-grade resin tears in hot water.	Steam distillation of resin, concentrating volatile oils.
Taste	Mild, subtle, resinous with citrus or pine notes.	Not meant for ingestion; has a highly concentrated, pungent taste.
Active Compounds	Contains water-soluble boswellic acids and other compounds from the whole resin.	Contains a small portion of the resin's compounds, with boswellic acids often discarded.
Common Uses	Wellness tonic, digestion aid, skin toner.	Aromatherapy, topical application for skin and pain relief.

Conclusion

Frankincense water offers a surprisingly mild and complex flavor profile, far from the overpowering scent of incense you might imagine. The taste is a subtle, pleasant combination of resinous, citrusy, and woody notes, with the exact balance depending on the resin's origin and grade. Making your own infusion is a simple process that allows you to enjoy this ancient tonic's refreshing taste and traditional benefits. Always remember to use only high-quality, edible-grade resin and listen to your body, as frankincense water is best enjoyed as a gentle wellness ritual rather than a medical treatment.

Visit a reputable herbal supplier for high-quality frankincense resin.

Frequently Asked Questions

No, not all frankincense is safe for drinking. Only use pure, high-quality, food-grade resins, such as Hojari, and avoid commercial incense-grade frankincense.

Omani Hojari frankincense tears are widely recommended for making water due to their high purity and clean, delicate flavor.

To make frankincense water, steep edible-grade resin tears in hot water overnight in a sealed glass jar. The water will turn cloudy as the resin dissolves, and you can strain and drink it the next day.

Frankincense water is traditionally sipped in small quantities. Some people drink a cup daily for a few days or weeks, while others use it as a gentle, occasional wellness ritual.

The remaining resin can often be reused for one or two more infusions. After it's fully spent, some traditions suggest chewing the softened bits, while others recommend composting them.

Yes, many people add natural flavors like honey, lemon, or ginger to their frankincense water to enhance the taste.

Frankincense water should not be consumed by pregnant women due to its emmenagogue and astringent qualities. It's always best to consult a healthcare provider.

While some lower-grade resins can have a bitter taste, high-quality edible frankincense should taste pleasantly resinous with citrus or pine notes. Excessive amounts or a poor resin can lead to a bitter aftertaste.