Charcoal House Introduction
Near the intersection of Fengcheng Road and Xinhu Road in Baoshan Township, there is a homestead that has been producing smoke year-round. Curious vehicles passing by often stop, drawn in by people seeking shade under the trees. They might invite you to taste their homegrown oranges or enthusiastically explain the ancient methods of charcoal production that still exist here. This place is the home of charcoal, where Li’s father and son rebuilt the kiln eight years ago, wishing to keep this old industry alive. They aim to produce the finest charcoal using traditional techniques. Li Yongxing, who returned to his hometown from Taipei ten years ago, has a robust physique reminiscent of a farmer. He recalls watching his grandfather and uncles make charcoal since childhood, a testament to their life spent tending the kilns all year round amidst agricultural work. Over time, the usage of charcoal diminished due to improvements in living standards and competition from cheap imported charcoal, leading many kilns to close down. Fortunately, the former mayor of Baoshan Township wanted to revive this craft, and Li Yongxing, unwilling to let the skills of his ancestors die, sought guidance from his father, Li Shenghua, and financial support from the township office. He adorned the charcoal kiln with handmade "hats" and densely packed acacia wood from the mountain into the kiln, using fragrant wood from the same forest as fuel to ignite the charcoal family’s name once more. While the sentiment of persistence sounds easy to express, it is quite challenging in reality. Li Yongxing mentions that he is fortunate that his children have grown up, easing some financial strain; otherwise, making and selling charcoal would hardly be profitable. The initial steps of cutting timber, preparing firewood, and stacking it in the kiln alone take about ten days. Charcoal-making requires another 20 to 25 days, plus 15 to 20 days for the kiln to cool completely after sealing. If the timing is off and the kiln is opened too early, the not-yet-cooled charcoal can ignite upon contact with air, turning to ash. Altogether, the process takes at least a month and a half. However, the over 20,000 pounds of acacia wood yields only about 6,000 pounds of charcoal, selling at NT$20 per pound, which barely covers labor costs. Without the mission of “not wanting to give up,” who would be able to sustain this? To experience being "Black" in the charcoal home, operations usually begin around two or three in the morning, as the kiln is still warm when opened, even in winter, making the physical labor of moving charcoal sweat-inducing. Soon, everyone becomes covered in soot. The charcoal, thick as a man's thigh, is pulled out; being long-cooked, it is completely carbonized, producing smokeless and long-burning charcoal that attracts knowledgeable buyers waiting nearby. If you are interested in charcoal production, you might want to call and inquire about the kiln opening times. Given the rarity of the experience, many photography enthusiasts are often drawn to help out, joining the “Black” experience. It’s worth noting that when this article is published, it coincides with the Lunar New Year, the peak season for tangerines and ponkan. The citrus crops planted by Mr. Li Shenghua have won awards. The opening of the kiln marks a time of harvest. Whether to experience being "Black" or to pick citrus fruits, this New Year at the charcoal home promises an extraordinary yield!
