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 most classical Puerh Tea is the Bingcha, recorded in Yong-Zheng 13th year in Qing Dynasty (1735). Each tea cake weighs 7 Liang (357 grams). Seven cakes make 1 Tong (wrapped in leaves), weighing 49 Liang. It was sold in nice places and also was exported abroad. It was re-named as "Yunnan Qizi bingcha - Yunnan seven cake tea" during the Cutural revolution.“