Processing
/woh-DWAY/
The accelerated wet-fermentation method that creates ripe (shou) pu-erh in 45–60 days.
Pioneered in the 1970s at Kunming Tea Factory, wo dui piles wet leaves under tarps to encourage microbial action — what nature normally does over decades is finished in weeks. Shou pu-erh is dark, earthy, and ready to drink young.
Related terms
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