I found this interesting note from The Culture and Marketing of Tea,
CR Harler, 1956, Oxford University Press, p69:

"It was shown that fresh tea leaf carries a considerable bacterial
flora, and foreign bacteria may be introduced during manufacture to
give taints to the tea. Fermenting leaf may also carry moulds, and
species of penicillium, asergillus, mucor and dematium were found.
The subject of bacteria on tea leaf is dealt with again later."

ie, undesirable in the West. This fact was established in 1900. It
looks like natural leaf would ferment. Oxidation is the artificial
process. I always thought leaf would naturally oxidize. On page 58,
"True fermentation denotes the decomposition of carbohydrates by
yeasts to form alcohol and gas or acid and gas". Note to myself:
What does this say about Puer that is suppose to be aging if it doesnt
have much smell? Some of mine do, some dont.

Jim

PS I guess if your tea is stinking up the place it is Puer.