I've decided to try aging some charcoal roasted dong ding from Norbu tea and I have a few questions.
1: what kind of vessel should I age it in? would a regular tea tin be okay, or do I want something porous like a yixing jar?
2: What should I use to "re-roast" it? I don't have a rice cooker, so can I?
Any additional tips and information are much appreciated as well. Thanks!