Scent reminds me of a fish paste that we used in one of my undergrad food chemistry classes. I was the only one in class that actually liked the stuff.
I did a 10 second steep, dumped that water, then steeped for 5 minutes. Taste has an edge of that fish paste to it, but not in a bad way. It’s rich and thick, slighty vegetal and dirt-esque. Definitely umami. I think it’d be really good to brew some up and use it for the water to cook rice in, as a side to a real savory/spicy dish. Might have to try that sometime!