Zhang’s Signature explores a standout patch in the vast Bulang terroir, delivering a character that defies expectations. While Bulang teas often earn their reputation for bitterness, not all fit that mold. Some offer a rock-sugary Zen. Others—especially early spring harvests—exhibit floral traits reminiscent of Yibang, an Yiwu mountain, and the Lincangs from Daxueshan and Xigui.

The Bulang region, sprawling and diverse, includes mountains like Laoman’e, Hekai, and the storied Laobanzhang. This breadth makes “Bulang” one of the most generic labels in puerh, not in terms of quality but in predictability—just as vague as saying “Menghai.”

A Summer Evolution of Zhang’s Signature

In spring 2025, Zhang’s Signature revealed bold notes of Yunnan Gold, echoing black tea intensity. Now, in summer, it pivots: the leaves channel star anise and fennel vibes, akin to Tiger CM/S, Cherub’s Bile, and the erstwhile Quincy.

The balance impresses. Sweetness shows up without excess, dancing alongside Xinghai’s assertive astringency. Liquor clarity also earns a nod, with its rich, dark amber hue, appropriate for its mid-aged puerh status.

Brewing Notes for Mid-aged Raw Puerh

Compression from this 2007 production feels moderate, avoiding the ultra-dense atomic mold. While infusions may take slightly longer, steeping remains manageable.

• Start with a waking soak of 30+ seconds
• Follow with 15 minutes of rest
• First infusions reveal sweeter tones with longer wake times (2–3 hours proves worthwhile)
• Letting the cake air out for a day or two enhances character

For optimal results, keep the water temperature under boiling. Puerh Junky recommends brewing raw puerh at 96°C / 205°F to amplify the tea’s natural sweetness and nuance.