@futurebird there is some very cool research on microbially ripened teas like puer, in particular comparing traditional "raw" sheng puer microbes to shu puer which is ripened rapidly through a wet piling process invented in the 70s to mimick aged sheng puer. IIRC, the fungal, but not bacterial, community of really old sheng puer is similar to that of shu puer. (Can't find the paper right now)
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