欉龍眼鮮果 傳統土窯柴焙龍眼乾
將採下的龍眼鮮果，歷經6天5夜不停火的土窯柴燒，每2小時添一次柴火，過程中需人工手揉脫枝、翻焙、讓龍眼受熱均勻，才能烘焙成果乾，燻製完成後分級，1斤帶殼龍眼乾需3斤龍眼鮮果烘燻 ; 1斤龍眼肉則需要9斤龍眼鮮果烘燻而成，可以說是下本又下工，粒粒珍貴。古法龍眼木柴燒燻製出的龍眼乾，不但果肉厚實甜蜜，更帶股淡淡龍眼木的煙燻味餘韻~
三斤生龍眼烘成一斤帶殼龍眼乾
三斤帶殼龍眼乾撥成一斤龍眼肉
一斤龍眼肉 = 9斤新鮮帶殼龍眼
龍眼營養豐富，含有鈣 、磷 、鐵 、鉀等礦物質，與維生素B1 、B2 、C 、胡蘿蔔素和菸鹼酸等維生素，在天冷的時候，一點枸杞與紅棗搭上些許桂圓，以熱水沖泡，桂圓柴香四溢，適時的舒緩心情，幫助放鬆，不僅暖暖身體也滿足心靈。
品牌介紹
來自臺灣龍眼主要產區臺南東山，傳承三代，並創立臺灣第一個龍眼乾外銷品牌【山頂壯圓】。
從種植、採收到烘焙，全程人工翻焙，使用傳統磚造土窯，以「龍眼木柴燒煙燻、歷經六天五夜不停火的土窯柴焙」，粒粒珍貴、果肉香甜，更帶股淡淡龍眼木的煙燻餘韻。
山頂壯圓保存【柴燒烘焙龍眼】技藝，榮獲110年農村文化技藝保存收錄，以其方式所製作的桂圓相關產品也榮獲農業百大精品、農村好物、臺灣OTOP產品設計獎等肯定！
產地故事：
龍眼又稱「桂圓」，每年八月桂香飄，便是龍眼盛出的季節。一顆顆果肉豐腴、多汁香甜的龍眼，總讓人難以抗拒這甜蜜滋味。然而新鮮的龍眼不易保存，聰明的先人便將龍眼焙燻成果乾，如此延長了龍眼的賞味期限，也將龍眼的甜濃縮於果肉中，更帶股淡淡的柴香，討人喜愛。據說台南東山有處果園，山頂有著許多又高又壯的龍眼樹，這回我們要帶您去瞧瞧那「山頂壯圓」。
「印象很深刻是在八八風災那年，台南下了場好大的雨，龍眼大多被大雨打落，照常理數量變少價格應該會有浮動，但價格卻沒有因為數量少而變高。後來才發現，原來是有盤商會進口泰國的果乾混充：加點焦糖色素染色、調點甜味劑，再混入一些柴燻龍眼肉。然而，一般的消費者卻無法辨別出其中的差異。」昀鎂說，烘龍眼乾是一件繁雜費時的工作，卻輕易地讓人用速成、劣質的產品取代，這讓人很不甘心。
昀鎂家的龍眼事業是從爺爺開始的，山上的龍眼樹至少都有4、50歲，三公頃的果園以粗放方式管理，期初選用低劑量的農改場推薦用藥除蟲外，對於果樹不疏果也不修枝，茂盛的葉子讓低雜草難以生長，最後將樹葉與烘乾的龍眼殼留在果園當肥料，時常可以在果園裡發現樹蛙、鳥巢或蜂窩。
柴火一點就是一場漫長等待
龍眼烘焙是一項專業的加工，火侯掌握了龍眼乾的色澤與香氣，這全來自果農的經驗累積。「像現在正在利用熱氣，燻出鮮果裡的水氣，過程中為了鮮果受熱均勻，一天需要翻動一次。如果沒有烘乾確實，買回去的果乾很快就會發霉，像這樣吃進肚的加工品，都要很注意品質。」烘製龍眼乾的時節，土窯裡的火是不會熄滅的，儘管這些都是成本，但為了製作出品質好的桂圓，他們並不在意這些多出的消耗。可別小看這些翻攪的步驟，要烘到連子都乾，可是需要費勁一番辛苦，歷經5-6天的土窯柴燒，緩慢且悶熱的等待，才換得一顆顆香甜褐果。
創新式烘焙設備，讓龍眼翻焙確實，色澤更金黃
歷經30年的土窯，她和爸爸在2012年決定改變這樣不舒適的工作環境。為此，昀鎂繼續修習農業相關研究所，為了保留傳統土窯的概念，找來老師傅用紅磚另砌新窯，除了擴建成八口灶、更導入機械天車輔助，利用動力把龍眼乾從爐上移至空地翻面，讓翻焙龍眼的工作更加確實，同時改善前人必須進入土窯翻焙飽受煙燻之苦的情形。昀鎂家的龍眼乾，選用龍眼木柴燻，紋紋細火緩慢烘烤，以利提升桂圓的風味。
成份：新鮮龍眼
原產地：台南東山
保存期限：12個月
保存方法：本產品無防腐劑、人工香料，如有反潮情況，請日曬或放入冰箱
注意事項：龍眼肉隨時間顏色漸漸變深，實屬正常，請安心食用
重量 : 300g/包
Fresh Longan Fruit to Traditional Earthen Kiln Longan Wood-Roasted Dried Fruit
The harvested fresh longan fruit is roasted in an earthen kiln for 6 days and 5 nights, firewood to be added every 2 hours. During the process, the fruit must be manually kneaded to remove branches, turned, and roasted to ensure even heating before it becomes dried fruit. After roasting, it is graded. One pound of dried longan with shells requires three pounds of fresh longan fruit to roast; one pound of longan pulp requires nine pounds of fresh longan fruit to roast. It is a labor-intensive process, making each fruit precious. Longan dried using traditional methods and smoked over longan wood not only has thick, sweet flesh but also a subtle smoky aroma reminiscent of longan wood.
Longan is rich in nutrients, containing minerals such as calcium, phosphorus, iron, and potassium, as well as vitamins B1, B2, C, carotene, and niacin. On cold days, a few goji berries and red dates paired with a touch of longan, steeped in hot water, release a fragrant aroma of longan wood, soothing the mind and promoting relaxation—warming both the body and mind.
From Tainan's Dongshan, a major longan-producing area in Taiwan, this three-generation family business has established Taiwan's first longan dried export brand, Shanding Zhuangyuan.
From planting and harvesting to baking, the entire process is done by hand, using traditional brick-built earthen kilns. The longan is smoked over wood for six days and five nights, resulting in precious longan fruits with sweet flesh and a subtle smoky aroma.
Shanding Zhuangyuan preserves the art of wood-fired longan baking, earning it a place in the 110th Anniversary Rural Cultural Craft Preservation Record.
Story of Origin:
Longan, also known as "guiyuan," is in season when the fragrance of osmanthus fills the air in August. Each plump, juicy, and sweet longan is irresistible. However, fresh longan is difficult to preserve. Our ingenious ancestors smoked longan to make dried fruit, extending its shelf life and concentrating its sweetness in the flesh, while also adding a subtle woody aroma that is truly delightful. It's said there's an orchard on Dongshan Mountain, with many tall and robust longan trees on the mountaintop. This time, we'll take you to see those "mountaintop-growing, round and robust" longan trees.
Yunmei's family's longan business started with her grandfather. The longan trees on the mountain are at least 40 or 50 years old. The three-hectare orchard is managed extensively. Initially, low-dose pesticides recommended by the agricultural research institute were used for pest control. The trees were neither thinned nor pruned; the lush foliage made it difficult for low-lying weeds to grow. The leaves and dried longan shells were left in the orchard as fertilizer. Tree frogs, bird nests, and beehives are often found in the orchard.
Ingredients: Fresh longan
Origin: Dongshan, Tainan
Shelf life: 12 months
Storage method: This product contains no preservatives or artificial flavors. If it becomes damp, please sun-dry it or refrigerate it.
Note: The longan pulp will gradually darken in color over time, which is normal. Please consume with confidence.
Weight: 300g/pack
50/cs