First, a mixed process of automatic oxidation and enzymatic oxidation.

Second, a mixed process of automatic oxidation, enzymatic oxidation, and fungal oxidation.

The first mixed post-fermentation process is what we refer to as "dry storage" post-fermentation; the second mixed post-fermentation process is what we call "wet storage" post-fermentation.

According to general knowledge, when the relative humidity in the air exceeds 80 percent, it is conducive to fungal growth. This environment that promotes fungal development is called "wet storage"; conversely, an air-dry environment where fungi cannot thrive is called "dry storage." "Dry storage post-fermentation" is most ideal for preserving the authentic nature of Pu-erh tea. Therefore, "dry storage" is best suited for the aging needs of Pu-erh tea, representing natural aging.

"Wet storage post-fermentation," where fungi break down the tea leaves' tissue fibers and alter their original essence, belongs to mold-accelerated aging Pu-erh tea. "Wet storage Pu-erh tea" has loose strands, dull and rough dark greenish-black color, emits a musty odor from the tea, yields a dark chestnut-colored liquor, and the brewed leaves are dark chestnut or already black in color.

"Dry storage Pu-erh tea" has firm strands, vibrant and lustrous color with an oily sheen, fully expressing the tea's vitality and natural state. The liquor is chestnut red or turns slightly deeper chestnut, and the brewed leaves range from chestnut yellow to deep chestnut. Therefore, the unique natural aging process and quality characteristics of Pu-erh tea depend on the inherent components of the Yunnan large-leaf varietal, special processing techniques, scientific storage methods, as well as the influence of storage environment and duration. Only under these fundamental conditions can Pu-erh tea develop its natural character.