There are three main ways to eliminate the "sour taste" in Pu'er tea.

The first is long-term natural storage in a dry warehouse, allowing the sour taste to gradually dissipate. This method takes a relatively long time, generally 3 to 5 years to eliminate the sour taste.

The second is to use "wet storage" to allow the tea to become moderately damp, followed by "dry storage". Repeating this process several times can also eliminate the sour taste. This method takes less time. Although it reduces the "aged charm" of Pu'er tea, it enhances sweetness, making it suitable for home collectors to "correct" sour Pu'er tea.

The third method is to conduct a secondary pile fermentation, similar to conventional Pu'er fermentation, but with less moisture—rehydrating the tea leaves to 20%–25% moisture content is sufficient. Pay attention to controlling the "pile fermentation" temperature; appropriately high temperatures help eliminate the sour taste. This method is suitable for production enterprises to remedy large quantities of sour Pu'er tea. After secondary fermentation, the Pu'er tea initially has a strong water taste, a red and thick liquor, a reddish-brown color, a mellow but not thick flavor, and a weak aged charm. However, if stored in a dry warehouse environment, the quality gradually improves over time and can achieve excellent flavor.