farmblog towards actually sustainable farming in Ahualoa

May 29, 2010

Biochar kiln progress

Filed under: biochar — ben @ 10:57 pm

I recently did a second and third burn in my biochar kiln, tweaking each time. The story is best told in pictures:


Upon detailed inspection, the April test burn actually gave good results. Four white buckets are completely charred material, two orange buckets incomplete, one mixed and one of material from the surrounding fire.


Completely charred wood from retort, and the incompletely charred – only a small amount, and generally from the bottom of the barrel, perhaps due to a lower temperature there.


Preparing for burn #2, using smaller wood and some changes to the kiln.


Added a layer of firebrick at the base. Ideally, it should enclose the whole chamber, but that would take a lot of actual masonry.


More air inlets, allowing air into all four corners.


The ‘chimney’ is formed by the blocks themselves.


Smaller wood scraps for burn #2.


Opening the kiln after burn #2.


As before, the material at the bottom of the barrel (top, when inverted like this) is less charred, but everything above (below) it is completely charred


Much of the sticks that look brownish on the outside are actually completely charred black on the inside


Burn #3


Got the fire real hot this time, you can clearly hear the “whoosh” of the pyrolysis gasses from the barrel joining the fire


Sifting/crushing/sorting the result. Some 1/2″-minus has direct uses. The rest will soak in nutrients to charge it, then goes through the chipper-shredder to make “charged fines” – biochar fertilizer.

Tea

Filed under: tea — ben @ 10:55 pm

It’s been a long time since we’ve blogged about tea. The field has been growing exceedingly well, particular in the wet wet weather which stayed wet until mid-April this year. Tea loves rain! Our February 22 harvest, a full-bodied oolong, was announced on facebook and did well. The May 1 harvest experienced difficult conditions, surprisingly hot and dry, which sun-cooked the leaves even before processing. More recently, we did a harvest on May 21 which was made into two kinds of green tea: classic Chinese green, and my attempt at a Japanese green. The Chinese turned out very good. For the Japanese, we don’t have one of those heated tables that traditional rolling is done on, so i improvised. The result is promising – it does taste like sencha – but probably not yet good enough to sell. You can try some if you come by the farm.


Recent intern Alisha, picking leaves for the May 21 harvest made into green tea.


After the major pruning of 5/25, all the older plants are now hedges


Some young tea plants, freshly planted up the hillside. Recent intern Comus helped with much of the planting.


View of the lower field which is nearly all grown in, and now pruned into hedges


Note the pruning makes a lot of stick-ends, each of which should sprout multiple leaves next time, all at the same height for abundant and easy harvesting

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