Paizao Office | Taiwan earthen kiln firewood-baked longan

Old longan, fresh fruit, traditional clay kiln wood-baked dried longan The harvested longan fruit is burned with firewood in a non-stop earthen kiln for 6 days and 5 nights. Firewood is added every 2 hours. During the process, manual hand-kneading is required to remove branches, turn over and allow the longan to be heated evenly before drying and smoking. After completion, it is graded. 1 pound of dried longan in shell requires 3 pounds of fresh longan fruit to be smoked; 1 pound of longan meat requires 9 pounds of fresh longan fruit to be smoked. It can be said that the work is done at the same time, and every particle is precious. The dried longan produced by longan wood-smoking using the ancient method is not only sweet in flesh, but also has a light smoky aftertaste of longan wood.