Charcoal House Introduction
Near the intersection of Fengcheng Road and Xinhhu Road in Baoshan Township, there is a family that has been producing smoke for years. Curious vehicles stopping by will surely be welcomed by people seeking shade under the trees. You might be invited to taste some home-grown tangerines or receive a passionate explanation about the ancient charcoal-making methods that are still in practice. This is the home of charcoal, where eight years ago, the Li family rebuilt the kiln to ensure that the old industry does not fade away. They aim to produce the best quality charcoal using ancient techniques. Li Yong-hsing, who returned to his hometown from Taipei ten years ago, has the strong physique of a farmer. He recalls how he watched his grandfather and uncles make charcoal since he was a child. The days spent tending to the charcoal kiln year-round amidst farming truly represented their way of life. However, with advancements in living standards, the demand for charcoal decreased, and the competition from low-priced imported charcoal led to the closure of many kilns. Fortunately, the former mayor of Baoshan Township wanted to revive this craft, and Li Yong-hsing was unwilling to let the skills of his grandfather and uncles fade away. With technical guidance from his father, Li Sheng-hua, and financial support from the township office, he adorned the kiln with a hand-woven "straw hat" and densely packed the acacia wood cut from the mountains into the kiln. He then used camphor wood, also from the mountains, as fuel to reignite the symbol of the charcoal home. The phrase "unwilling to give up" sounds easy to say, but carrying it is no simple task. Li Yong-hsing says he’s fortunate that his children have grown up and the economic pressure is not as severe; otherwise, making and selling charcoal would not be profitable at all. From logging to preparing firewood and stacking it inside the kiln takes about ten days of preparatory work. The charcoal production itself takes 20 to 25 days, and after sealing the kiln, it takes another 15 to 20 days to cool completely. If the timing is off and the kiln is opened too early, the charcoal, if exposed to air while still hot, will ignite and turn to ash. Thus, the entire process takes at least a month and a half. However, from over 20,000 pounds of acacia wood, only about 6,000 pounds remain as charcoal, selling at 20 TWD per pound, which barely covers labor costs. Without the mission of "unwillingness," who could persist? At the Charcoal Home, the charcoal is often produced in the early hours, around two or three in the morning. Even in winter, the freshly opened kiln remains quite warm. The labor of moving the charcoal out is strenuous, and it doesn’t take long before everyone becomes covered in soot. The charcoal, thick as a man's thigh, is removed from the kiln, and due to the extended burning time, it is fully carbonized. The charcoal produced here is both smokeless and durable, attracting knowledgeable buyers who have been waiting by. For friends interested in charcoal-making, it's a good idea to call and inquire about the kiln opening times. Experience is rare, and it often attracts many photography enthusiasts who come to help move the charcoal and "become black." Incidentally, at the time of publication, it coincides with the Lunar New Year, the peak season for harvesting tangerines and Ponkan oranges. The citrus crops cultivated by Mr. Li Sheng-hua have all won awards. The opening of the kiln signifies the harvest time. Whether you come to help with the charcoal or to pick citrus fruits, this New Year, a visit to the Charcoal Home promises extraordinary rewards!
