XiaoBaWang is a raw pu’er cake launched every year ever since 2005. It has been loved by many and a collector’s item of XiaoBaWang enthusiasts.
XiaoBaWang 2012 chose to use spring tea leaves from MengSong Mountain, MengHai County. MengSong tea is renowned for its fragrance and tea “chi”. Its tea is more tightly rolled, its taste notes are straightforward and lustrous. Bitterness melts way as soon as the tea enters the mouth, accompanied with lasting and strong aftertaste. Its fragrance is dense with a rich and full flavour.
• Lower blood pressure, blood sugar and cholesterol level
• Improve digestion
• Lose body fat
Ingredients: Tea leaves
Origin: Yunnan - XiShuangBanna - MengHai County - MengSong Mountain
Tea variety: Raw pu’er
Storage: Store in dry, cool, shaded, well ventilated and odourless place.
Teaware: Purple clay teapot or Porcelain
Tea amount: 6g - 7g
Water temperature: 85℃ - 95℃
Awaken tea: 1 or 2 times