I think it could work, no?
This sample comes to me courtesy of MarshalN, whom I begged for a sample because I happen to own a similar cake from the year before. I wanted a glimpse into the future. The moldy future, as per the frosty leaf below:
This traditionally stored tea went through its time at a wet storage warehouse, and its release into the market is perhaps premature. Generally, these teas are wet stored for 2 years and then aired out for another long period, perhaps as much as 6 to 10 years or more. 2005 plus 2 is 2007, plus 6 is 2013. But here it is, our little premie, forced into our world still frosted with mold.
In 2005, this cake was known for being a punch-you-in-the-mouth (ow!) sheng pu, powerful, bitter, complex, and with a long aftertaste. And now...?
The first two infusions are mostly mold taste, with some tea flavor appearing when cool. The more interesting flavors appear thereafter, but with the mold taste ever-present above them. It's strong but more like a slap (I demand satisfaction, sir!) than a punch, to keep my violent metaphor going. The "soup" is nicely thick and the aftertaste and afteraroma are decently long. It even lingers at the root of the tongue.
It pleased me to see this tea change into something drinkable and enjoyable, moldiness aside. It would do better with drier storage, and so I'm looking forward to tasting mine again soon to see how it compares.
From the brewed leaves as pictured above, it seems the storage was not too wet; the leaves have not carbonized, and they retain their tenderness and flexibility.