This method is realized by changing the storage environment of Pu 'er tea, which has a great influence on the quality of Pu 'er tea. So how to judge the dryness and wetness of Pu 'er tea? We can distinguish dry and wet Pu 'er tea from its shape, smell, soup color and leaf bottom. Dry-stored Pu 'er tea is compact, evenly fermented, glossy and moist, and bright in color. When the tea cake is patted by hand, the sound is crisp and crisp, which fully shows the activity of tea. Wet-stored Pu 'er tea is loose, dull and dark green, and the surface or interlayer of the tea is covered with hoarfrost, or there are penicillium or botrytis cinerea. Dry-stored Pu 'er tea has an old fragrance and a clean and fragrant taste. The wet Pu 'er tea will smell musty when opened. Even after decades of aging, the musty smell is gone, but the tea soup brewed with wet Tibetan tea will still have a musty smell. The color of Gancang Pu 'er soup is chestnut red, clear and bright, aged for more than several decades, and slightly turned dark chestnut. For example, Shimonoseki discus aged in dry warehouse has a bright chestnut red color, which is a typical soup color of raw tea in dry warehouse, while Tongqing old Pu 'er tea has turned into dark chestnut color. Like cooked tea, the tea soup of wet-stored tea is dark brown or black, such as Qizi discus Pu 'er tea, and the tea soup is dark brown, which is the soup color of typical wet-stored tea. The leaves of dry Pu 'er are yellow or dark chestnut, soft and active. Wet-stored Pu 'er leaves are dark red or black, dry and hard, inelastic and partly rotten.