Pu-erh tea

„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.“

„cang wei; 仓味. The flavour of tea that has been stored (poorly). Often used to refer to the aroma of 'Wet Stored' tea.“