Raw Pu-erh tea and ripe Pu-erh tea are two types of tea with completely different quality styles. It is strictly forbidden to store raw tea and ripe tea together. This is because:

1. The aroma types of raw tea and ripe tea are different, and both change over storage time. Raw Pu-erh tea often has fragrances such as delicate, lotus, fresh, chestnut, or aged notes. Ripe Pu-erh tea mostly has ginseng, bean, aged, jujube, or camphor aromas. Due to the different aroma types, if raw Pu-erh and ripe Pu-erh are stored together, the aromatic substances will inevitably cross-adsorb, masking or altering each other, making it difficult to obtain pure and natural aromas.

2. The color of the brewed leaves ("tea residue") differs between raw tea and ripe tea. The brewed leaf color of raw tea deepens with storage time, gradually changing from tender green → tender yellow → apricot yellow → dark yellow → yellowish-brown → reddish-brown.

For well-fermented ripe Pu-erh tea, the brewed leaf color is generally "liver-colored" and gradually turns to dark brown as storage years increase. If raw Pu-erh and ripe Pu-erh are stored together, the scattered leaves will mix with each other, resulting in a "mottled" appearance of the brewed leaves and affecting the storage value of the tea.