Wake the tea, and it will be more fragrant

YuanJia131

Waking tea involves reviving dormant or sealed tea leaves through exposure to air and moisture, allowing the leaves to breathe naturally, awakening the tea's essence, concentrating its fragrance, and enhancing its rich taste. (In fact, this is similar to how we wake up in the morning—first opening the window to ventilate and let the fresh outdoor air fill the room, refreshing the mind and spirit. Otherwise, the tea leaves, like humans, would also have "morning grumpiness," leaving people unsatisfied.)
Fresh Pu'er raw tea often carries a faint smoky or sun-dried aroma. Without the step of "waking up" the tea, the taste of brewed tea will be significantly affected. Therefore, through the process of waking up the tea, we can enjoy a more refined and authentic brew.  
Ripe Pu'er tea generally requires a wake-up period, especially for more recently aged teas, to eliminate the musty odor from the fermentation process.

Another scenario is that aged Pu'er tea, after undergoing aging, often has a dull taste and scattered aroma—this is the magic of time. Such tea often struggles to showcase its profound and rich flavor. Awakening the tea can revitalize its vitality, dissipate off-flavors, and make it more palatable.
Place the raw Pu'er tea leaves to be consumed in an open environment for about half a month to a month without opening them. When it's time to brew, rotate along the edge to remove the outer layers first before drinking the inner ones.
Additionally, the drying process of ripe Pu'er tea primarily aims to dissipate the fermented aroma, differing from the awakening process of raw Pu'er, which is designed to revitalize its vitality. Typically, the tea cake is fully broken apart and left to rest for about a week before consumption.