Was it in the process of transport for market in Tibet, when people discovered that it had fermented after it was exposed to moisture and heat? Or was it discovered by someone who stockpiled it for a long time in his home?
是在茶葉銷往西藏、耗費時日的運輸過程中，因為受濕受熱進行後醱酵而被人發現，或是在家中擺久了而被發現？