During the pile fermentation process of ripe Pu'er Tea, controlling humidity is essential. Key points include real-time monitoring, reasonable watering based on the raw tea condition, using a ventilation system for adjustment, periodically turning the pile to dissipate heat, stabilizing the fermentation room temperature, utilizing humidity control equipment, experienced tea masters making judgments and adjustments, considering multiple factors to ensure appropriate humidity, and continuously observing and flexibly managing the process.

Some common methods for controlling humidity during the pile fermentation process are as follows:

Monitor Humidity: Use hygrometers and other tools to monitor the humidity in the fermentation environment in real time, ensuring it remains within an appropriate range.

Control Watering: Based on the age and tenderness of the raw tea material and the season's dryness or humidity, reasonably control the amount of water added. Generally, the amount of water added is 30% to 40% of the total weight of the raw tea.

Adjust Ventilation: Through a ventilation system or by adjusting the size of vents, control air circulation in the fermentation environment to regulate humidity. In the first half of fermentation, windows and doors should be kept closed to reduce ventilation; when drainage is needed, increase ventilation by opening vents.

Turn the Pile to Dissipate Heat: Regularly turning the pile can help dissipate heat and moisture, distributing humidity more evenly. The frequency and timing of turning need to be adjusted according to actual conditions.

Control Fermentation Room Temperature: Maintain a stable temperature in the fermentation room, generally between 25°C and 30°C. Changes in temperature affect humidity, so it needs to be controlled appropriately.

Use Humidity Control Equipment: In modern fermentation workshops, specialized humidity control equipment, such as humidifiers or dehumidifiers, can be used to precisely adjust humidity.

Experience-Based Judgment: Experienced tea masters can judge whether the humidity is appropriate based on the state of the tea leaves and the progress of fermentation and take appropriate measures in a timely manner.

It is important to note that controlling humidity requires consideration of multiple factors and continuous observation and adjustment throughout the fermentation process. Different teas and fermentation processes may have different requirements for humidity, so flexibility is required based on specific circumstances.