Many fermented teas do not arrive on the market ready for consumption. Instead, they may start as green teas or partially oxidized oolong-like teas, which are then allowed to slowly oxidize and undergo microbial fermentation over many years (comparable to wines that are sold to be aged in a cellar). Alternatively, fermented teas can be created quickly through a ripening process spanning several months, as with most Pu-erh. This ripening is done through a controlled process similar to composting, where the moisture and temperature of the tea are carefully monitored. The product is "finished" fermented tea.