Pu-erh tea

„The piling, wetting, and mixing of the piled máochá ensures even fermentation. The bacterial and fungal cultures found in the fermenting piles were found to vary widely from factory to factory throughout Yunnan, consisting of multiple strains of Aspergillus spp., Penicillium spp., yeasts, and a wide range of other microflora. Control over the multiple variables in the ripening process, particularly humidity and the growth of Aspergillus spp., is key in producing ripened pu'er of high quality.“

„Fishy, Mouldy and Dry Flavours
All one's sense organs can be used in assessing tea, but Fishy, Mouldy and Dry Flavours it should be smelled and tasted. Most problems that arise are related to poor quality tea or poor storage. “