A blend led by leaf from Ban Zhang in the Bu Lang range, with Bing Dao in support: the Ban Zhang side brings a strong, bitter-forward character with a quick, powerful hui gan. At this young stage the leaf is expressive and energetic, and the region speaks plainly. Xiaguan's 2020 "Da Bai Cai - BanZhang & Bing Dao" (4 Star - Big Cabbage - BanZhang & Bing Dao) comes as a 250g brick of sheng (raw) puerh.
About the name: "Da Bai Cai" (Big Cabbage) is borrowed from the famous Big Cabbage puerh of the early 2000s. Those original cakes were made from Ban Zhang area leaf, commissioned by the He brothers (later the founders of Fu Jin Tea) at Menghai Tea Factory from about 2000 to 2004. They got the nickname from the green organic certification logo printed on the wrapper, which looks like a head of cabbage. The name is a tribute to that series; it does not describe how this tea's leaf looks.
Tea Profile
At a glance: 2020 · Sheng (raw) puerh · 250g brick · XiaGuan Tea Factory
- Compression & dry leaf: Compressed 250g brick of plump, robust threads with plenty of silver tea hairs.
- Liquor: Bright golden-yellow.
- Taste: The bitterness of Ban Zhang leaf is complemented by the sweetness and fragrance of Bing Dao leaf, with layers that unfold over each infusion. Still young, it has years of transformation ahead.
- Mouthfeel & body: Smooth and velvety.
- Aftertaste: Lingering sweetness.
- Best for: improving your tea experience — there is more here to notice from steep to steep. A good next step after your first few puerh cakes.
Brewing Guide
Water: fully boiling, 100°C (212°F).
- Warm the pot and cups, then add about 5g of leaf per 100ml.
- Rinse the leaves once with boiling water and let them rest, covered, for about 10 minutes.
- Steep the first rounds for 10–15 seconds, adding about 5 seconds with each round.
- Pour every steep into a fairness pitcher before serving.
- Serve. Sheng puerh resteeps well for many rounds.
Treat these as starting points rather than fixed rules. Try high or low pours, fast or slow, and brew in different seasons to find the method that suits you. Brewing the same tea well in any year, season, weather or place takes practice, and that skill is the real goal.
Storage
Keep the tea ventilated, cool and dry, away from sunlight and strong odors (kitchen spices, smoke). For long-term aging, paper or clay containers breathe better than sealed plastic.
A Note on Appearance
Not every brick shows these, but they can occur, especially in teas with more years of storage.
- Bamboo powder (zhu fen): a natural sign of traditional bamboo-husk packing. In Guangdong's warm, humid climate, tiny bamboo insects can make their home in the husk, nibbling the husk and cotton paper wrapper while leaving the tea itself untouched. What they leave behind is a fine powder, seen only on certain teas and more often on aged ones. It is harmless to hygiene; a few strokes with a clean toothbrush or soft brush before brewing is all it takes.
- Tea oil spots: yellowish spots may appear and can come from natural tea oils. They are not a flaw.
- Torn wrapper: small tears or holes in the cotton paper may happen during storage and handling. The tea inside is unaffected.
