i have like, no experience with puerh whatsoever, so you know that stuff that catches on the surface of meats that have been cured at home, the old fashioned way in a shed? thats sort of what this tastes like, with a bit of a wet dusty earthy wine cellar overtone too. i mean its literally a bunch of leaves that went rotten and that’s exactly what it tastes like so idk what i expected.
i’m not really sure how to rate this. open to suggestions on brewing methods.