A big thing about "this year" puerh is thats its cheap! This means I don't feel bad about wasting the tea through experimenting.
I've learned not to dismiss my pu as bad tasting before I've had a really good play with it. Obviously, if you are hunting for a particular taste then you have to find the right tea, but if you have some offensive bitter stuff flowing from your teapot, then I suggest you try brewing it differently. Its too easy to think you are somehow "disrespecting the leaf" if you move away from the gong fu style for eg But its only tea!
Try doubling the amount of tea you have in your pot and do super speedy, flash brews for eg. Or go the other way: I have found just two or three teaspoons of broken super-fresh puerh in a big "english" teapot can bring a totally different drink - one that is perfectly enjoyable, when before, through the gong fu method, it was just too much. I might brew for ten minutes or more this way.
I had some impossible Tibetan brick once. I transformed to loveliness when I added milk! (but then, this is probably more in line with the way most tibetans drink it).
I believe strong flavours are needed for tea to age well. In a few years, "harsh" will hopefully transform into "a little bit of bite". Never throw tea away - better to put it at the back of some cupboard and forget about it: you might have a real treasure when you stumble across it by accident in years to come. I have often been surprised how quickly tea can change in time. 6 months can make a real difference to a "this year" puerh.
I'm still very much a beginner at this myself so please don't take my advice as gospel - its just my current thinking in my puerh discoveries.