Dry-storage Pu'er Tea refers to Pu'er tea stored in a dry, ventilated environment with low humidity. The term “dry storage” here means “dry,” referring not to the manufacturing process of Pu'er tea but to a method or environment for its later preservation. When the same type of Pu'er tea is stored for a long time in a dry environment, the degree, direction, and characteristics of its transformation during storage are markedly different from those stored in a “wet storage” environment, resulting in distinct qualities.

Wet-storage Pu'er tea refers to Pu'er tea that has completed its aging process in an environment with high humidity, such as in hot and humid coastal areas or cool and damp places like basements, cellars, or air-raid shelters. The term “wet storage” here means “humid” or “moist,” referring not to the manufacturing process of Pu'er tea but to a method or environment for its later preservation. When the same type of Pu'er tea is stored for a long time in a humid environment, the speed, direction, and characteristics of its transformation during storage are markedly different from those stored in a “dry storage” environment, resulting in distinct qualities.

The Differences Between Dry and Wet Storage of Pu'er Tea

The leaves of dry-storage Pu'er tea are tightly packed, fresh in color, and lustrous, fully demonstrating the vitality of the tea. In contrast, the leaves of wet-storage Pu'er tea are loose, dull in color, rough, and dark green, with green or gray mold on the surface or layers of the tea. Some teas that have only recently molded or that were sealed after molding will emit a pungent moldy smell when opened. If the tea has been molded for a long time, like some “round-pressed” Pu'er tea that was affected by mold two or three decades ago and then moved to a dry storage area for recovery.

The liquor of dry-storage raw Pu'er tea is chestnut red, turning slightly deeper chestnut red after 70 to 80 years of aging. For example, the liquor of “round-pressed” Pu'er tea aged in dry storage appears bright chestnut red, which is typical of dry-storage raw Pu'er tea, while the “Tongqing” brand's Pu'er tea has already turned deep chestnut red. The liquor of wet-storage tea is similar to ripe tea, being dark chestnut or even black. The liquor of Seven Sons Cake Pu'er tea is dark chestnut, which is typical of wet-storage tea.

The infused leaves of dry-storage Pu'er tea range in color from fruit yellow to deep chestnut, with a lively and soft texture. The infused leaves of raw Pu'er tea do not change much in color during the long-term aging process in dry storage. The nearly century-old “Tongqing” brand Pu'er tea can still exhibit its original vitality, with the infused leaves appearing fresh chestnut red, evoking a sense of returning to the refreshing natural and cultural environment of the Yiwu tea mountains a hundred years ago. The infused leaves of wet-storage Pu'er tea are dark red or black. The colors of the infused leaves of wet-storage raw tea and ripe tea are very similar, but the texture of the infused leaves of ripe tea is dry and hard, while those of wet-storage raw tea lack elasticity and appear rotten.

The post-fermentation of wet-storage Pu'er tea is often referred to as moldy-aged Pu'er tea. The main reason for the formation of wet-storage tea is that some merchants use this method to make fresh raw Pu'er tea drinkable sooner so they can sell it immediately and profit. Most wet-storage tea seen on the market is made from raw tea, with very little ripe tea used for wet storage. Recently, there has been a batch of Pu'er tea made into lightly fermented ripe tea and then subjected to wet storage aging, which indeed has characteristics closer to those of ripe tea. This is also done to enable earlier consumption and immediate sale, serving the same purpose as wet-storage tea. The differences between dry-storage and wet-storage Pu'er tea can be discerned from their appearance, aroma, liquor color, and infused leaves.