Pu-erh tea

„Poor control in fermentation/oxidation process can result in bad ripened pu'er, characterized by badly decomposed leaves and an aroma and texture reminiscent of compost.“

„The process used to convert máochá into ripened pu'er is a recent invention that manipulates conditions to approximate the result of the aging process by prolonged bacterial and fungal fermentation in a warm humid environment under controlled conditions, a technique called Wò Dūi (渥堆, "wet piling" in English), which involves piling, dampening, and turning the tea leaves in a manner much akin to composting.“