Modern Pu-erh tea production has become very modernized, but it still differs significantly from the production of Tieguanyin. Below is the ancient method of making Yunnan Pu-erh tea: 5. Gently knead the cloth bag to allow the tea leaves inside to distribute evenly; 1. Select pre-processed raw tea, weigh it, place it in an iron barrel, and add tea markers; (For ripe tea, first blanch for 40 minutes, sprinkle water on the leaf surface to soften, then crush); 2. Steam the iron barrel on a wooden steamer for fifteen seconds until the fragrance emerges; 3. Place a cloth bag over the iron barrel's opening, then quickly flip it so the steamed tea leaves pour into the bag. Pat the bag, then press and knead to compact the tea leaves inside; 4. Tie the cloth bag tightly, folding it all around, but be careful not to make it too high, too tight (which would make the cake too tall), or too loose. 6. Place the cloth bag into the shaping machine, ensuring the bag's opening is centered while inserting it; 7. Jump on the shaping machine's pedal a few times to compress the cloth bag; 8. Remove the cloth bag and place it on a stone mill, stepping on the mill to grind the edges clockwise; 9. Let the cloth bag sit for 20 minutes before unwrapping (or choose natural air-drying for ten days); 10. Package the finished Pu-erh tea, with traditional Pu-erh packaging featuring eighteen folds.