Smoke roast (熏焙xun bei):
Roasted in a bamboo basket called a honglong (烘笼) it is heated over burning firewood which contributes to the dried longan aroma and smoky flavor. Pine wood is used as the firewood for lapsang souchong and contains the characteristic resin aroma and taste.
Read more about this topic: Lapsang Souchong
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and I stuff you with my very own onion.”
—Anne Sexton (1928–1974)