The difference between dry-warehouse and wet-warehouse: Dry-warehouse refers to a storage environment that is relatively dry, well-ventilated, protected from light, and free from any odors. Wet-warehouse, on the other hand, refers to an environment with high temperatures and high humidity; dry-warehouse Tea has a lustrous, glossy surface and clear, distinct strands, whereas wet-warehouse tea appears dull and lacks luster, often showing signs of condensation; dry-warehouse tea offers a harmonious and natural taste with ample floral and fruity aromas, a smooth throat feel, while wet-warehouse tea can have a musty or strange odor.

What are the characteristics of wet-warehouse tea, and how does it differ from dry-warehouse tea?

When newly processed Pu'er tea is placed in a warehouse with a relative humidity below 73%, allowing it to age slowly and naturally, developing a “mature fragrance” quality, this type of tea is commonly referred to as “dry-warehouse tea.”

When Compressed tea products are stored in a high-temperature, high-humidity environment, or if water is added to increase the relative humidity above 75% (73% being a critical point), some even place artificially fermented Pu'er tea into such conditions for rapid transformation. This type of tea is known as “wet-warehouse tea.”

After wet-warehouse treatment, there is a noticeable “wet-warehouse flavor.” When you smell the surface of cakes, tuos, and bricks, there is a distinct, sharp odor that is quite uncomfortable. The tea also looks old and lacks luster—these are the most direct and obvious manifestations of wet-warehouse tea.

Especially for teas that have been excessively humidified, the lighter cases will experience a dilution of flavor, while the more severe cases can result in severe mold growth. This not only robs the tea of its original aroma and richness but also eliminates the possibility of further positive aging.

The key points to identifying wet-warehouse aged Pu'er ripe tea include: appearance, liquor color, taste, and Leaf bottom. Generally, this involves two main areas: appearance and tasting.

Appearance:

Firstly, there is usually what is known as white bloom, and in more serious cases, yellow spots, green mold, and black fuzz may appear. In cases of milder warehousing, the tea may still exhibit a glossy surface.

Secondly, the tea leaves are blurred and lack luster.

Thirdly, the center of the cake is hard while the edges are loose.

Fourthly, when you first smell the cake, there is a noticeable musty odor that stings the nose.

Fifthly, there are often signs of insect bites and traces of white, stringy slime.

Sixthly, the outer packaging and inner flyers often show tea stains.

Tasting:

Seventhly, the liquor color is deep and dark, lacking clarity.

Eighthly, the taste is dull and heavy, lacking freshness and accompanied by off-flavors.

Ninthly, the infused leaves are uneven in color, lack texture, and easily turn black and brittle.

Special Note:

The liquor color of wet-warehouse tea is generally dark and murky, lacking clarity. Unless the degree of warehousing is very light, or the tea is old or has been removed from the warehouse for many years, it is unlikely to be clear and lustrous. However, the biggest drawback is that no matter how long you remove the tea from the warehouse, there will always be a lingering warehouse flavor.