The similarities and differences in the processes，the contributions of quality，and the synergistic mechanisms of three types of post-fermentation including wet-pile post-fermentation，dry-pile post-fermentation，and aged tea post-fermentation were systematically analyzed based on Mr.CHEN Chuan’s theory of “Three types of post-fermentation” as the core framework to address the long-standing controversy over the classification and positioning of Puer tea.The formation of quality in black tea following the full-chain of post-fermentation logic spanning from “ primary processing to reprocessing to storage” was revealed.It is explicitly stated that the primary processing of Dianqing tea essentially constitutes wet-pile post-fermentation aimed at producing dark tea.The raw Puer tea including the loose tea and the compressed tea is a type of black tea formed through gradual aging and post-fermentation on the basis mentioned above.The ripened Puer tea represents a model of synergistic interaction among the three types of post-fermentation.Therefore，both the raw and ripened Puer tea belong to the category of dark tea.Based on these findings，this article suggests revising the clause in the national standard GB/T 22111—2008 that restricts The raw Puer tea to compressed tea alone，removing the restriction clause on the form of “steamed and compressed”，and recognizing the legal status of the loose tea.It will provide a solid theoretical foundation and a clear practical pathway for unifying the logic of classifying dark tea，fundamentally solving the controversy over the categorization of Puer tea，and promoting the scientific revision of relevant national and international standards.