Pu Er tea traditionally begins as a raw product known as rough maocha and can be sold in this form or pressed into a number of shapes and sold as raw
shengcha. Both of these forms then undergo the complex process of gradual fermentation and maturation with time. The wodui fermentation process developed in
1973 by the Kunming Tea Factory created a new type of pu'er tea. This process involves an accelerated fermentation into ripe shucha which is then stored
loose or pressed into various shapes. The fermentation process was adopted at the Menghai Tea Factory shortly after and technically developed there.The
legitimacy of shucha is disputed by some traditionalists in contrast to aged teas. All types of pu'er can be stored to mature before consumption, which is
why it is commonly labelled with the year and region of production.