Space Cowboy wrote:
> Teas in general are noted for taking on the scent of a neighbor good or
> bad. I like using dried blossoms of nectars like
> honeysuckle,rose,cherry,orange,apple,peach,etc. I add them
> individually to the cup at the last minute. If you've got a supply
> make a bed and cover the puerh with a blanket of the stuff. When it
> more fall I'm going to try smoking some. I'll use the wood from some
> dead cherry trees. Other teas like LS use wood from trees. Puerh
> meets the general desirable requirements of storing any tea. The only
> additional requirement is the air circulation while other teas closed
> containers.
>
> Jim

Jim,
IMHO it is a waste of good puerh. I smoked a black and a green bingcha
using Maple while I was smoking off a couple of boston butts last year,
naturally I did not let them come in contact with the pork. I kept the
temperature around 200f the whole time (mainly because thats the temp
the pork required) and smoked them for about 2 hours which was when the
green bing had turned light brown, the cooked bing only got darker. The
results were not impressive, reminded me of some of these aged/roasted
oolongs you see, however the pork BBQ was fantastic. Hou De Fine also
sells a "Wood Roasted Puerh Tips" that I found equally unimpressive.

Mike