In massive Wo Dui production, loose Mao Cha are first piled up into 1-1.5m high piles, then spilled on water and covered with wet cloths. This is called Wo Dui. The tea piles need to be turned over (Fan Dui) on second day, and then piled up again. After that, tea piles still need to be turned over a few more times. Humidity and temperature are keys to success during this Fan Dui process. Fan Dui process decides quality of Wo Dui processed Pu-erh. This process may take 30-40 days. When tea leaves turn into brownish red color, it is time to set leaves naturally dried with good air flow. After leave water content reduces to below 14%, leaves are ready for further process.

Tastes of Wo Dui processed Pu-erh will improve with aging. They can be later compressed into different shapes. Producers sometimes also mix up Wo Dui processed Pu-erh and new Mao Cha to create mixed compress Pu-erh.

As you can see, Wo Dui is a highly scientific process. Those cheap wet storage tricks are no way close to it.

Drain and chop soaked dried chiles, set aside. Heat vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until onions have begun to

soften. Add chicken cubes, fry until very lightly browned. Add spices and cook for 3 minutes, stirring constantly. Add chicken stock, tomatoes, dried chiles, and peanut butter. Bring to a boil, reduce heat to a simmer and cook, stirring

occasionally, for 30 minutes. Add vinegar and peeled and cubed sweet potatoes. Cook until sweet potatoes are done (20 to 30 minutes). Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley.

Pat Schraier is an ECookbook writer and former restaurant chef/owner. She has been cooking since she was 4. Soup & Stews Cookbook

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