I was inspired to do a quick refresh re-roast on some lack-luster old TKY... which I've done before with good results, but just haven't thought about for a while til I read through this thread, and wow! The dramatic improvement in this tea after the reroast was amazing.
Being the impatient, want-it-now sort, I have never done a slow reroast in a rice cooker, etc. My reroasts are done on the stovetop. low to medium heat, in a nonstick saute pan, held a bit above the burner, and the tea leaves constantly moved/tossed/shaken about to avoid burning.
If you have some oolong that's subpar or lost its bloom, so to speak, I highly recommend experimenting with this reviving process. I am sipping a cup of excellent results as we speak.