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 2011 chose to use spring tea leaves from BuLang Mountain. BuLang Mountain is a renowned pu’er tea producing area and has one of the largest conserved areas of ancient tea tree estate. Among all other tea mountains in Yunnan, tea from BuLang Mountain astringency intensity is second to none. Tea leaves XiaoBaWang 2011 are tightly rolled, once tea enters the mouth, aroma is rich with strong and dense flavours accompanied by lasting aftertaste.
• Lower blood pressure, blood sugar and cholesterol level
• Improve digestion
• Lose body fat
Ingredients: Tea leaves
Origin: Yunnan - BuLang 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