Charcoal roasted oolong, mmn?

On 17 Oct 2003 09:41:35 -0700, teaismudm (The Immoral Mr
Teas) wrote:


>Anyone come across this method of oolong prep, either in Taiwan or
>elsewhere?

Message-ID: <10ec7438.0304011206.2521bb70@com >

Can it be the 'roasted' taste is what the above thread is about? The
inexpensive oolong teas you can buy at asian shops (in nice blue,
green and red tin cans) have this 'burnt' taste that you might as well
refer to as 'roasted'... maybe...

Cheers,
Ralf

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"The Immoral Mr Teas" <teaismudm> ha scritto nel messaggio
news:ae7fcc55.0310170841.733f95d1@c om...
> I watched Olivier Assayas' film "HHH - A Portrait of Hou Hsiao-Hsien"
> yesterday. The film crew visit a cafe in a town where HHH had
> previously shot "A City of Sadness", somewhere in the south of Taiwan.
> They have a pot of oolong re-roasted or smoked in a charcoal oven. Not
> sure that I really like the sound of this, but it sparked my interest.
> There was no mention of the style of oolong used. The cafe owner
> herself said that it was a "rare & old fashioned" method of
> preparation. It was then made in a 2 cup Yixing pot, tray and all.
> Anyone come across this method of oolong prep, either in Taiwan or
> elsewhere?

I have not seen "City of Sadness" nor the film on HHH, but, if what you saw
was a cilindrical basket, a little narrower at its belly, with a metal net
dividing it in two halves, which was filled with tea leaves in the uppuer
part and placed on a charcoal pit-oven, then you saw a "bei long", a
roasting basket, used for drying tea, as well for the finishing or
"re-fining" of many oolong tea.
Let me know if the description correspond
L