Gongba Tibetan honey

Let’s begin by asking, what is honey? It’s bee’s vomit! Good, I have got your attention now. Jokes aside, honey is the crude material produced by the honey bees combined with nectar collected from flowers in its environment.
 

Tibetan wild alpine flowers make Tibetan honey special, the same species of the same plant on earth, in this piece of “pure land” have never been treated with pesticides or artificial fertilisers. Some flowers are unique to the region at 3,500 meters above sea level and not found elsewhere.

Because of feeding on these rare florae, the wild blossom nectar is prized for its thick gelatin, sweet and unadulterated, and uncontaminated mellowness.

Tibetan honey bees

Native Tibetan bees drink from the unpolluted water within the Himalayan nature reserves, classified by China as “First grade protected area” ... and breathe the freshest of air, in an area with no industrial establishment within 300 km2! 

Tibetan Beekeepers

Beekeepers have a strict schedule of collecting honey once every 90 days, this allows the full maturation of the honey... which is why the active enzyme value of Gongba is 4 times the EU standard! Gongba is also more concentrated than any “gold standard” honey in the world, with a mere 15.4% of naturally occurring water. (commercial honey is 20 - 25%)

0 Pollution, 0 Additives, 0 antibodies, 100% organic

It is internationally recognised that Tibetan honey is the purest of all honey and you can consume Gongba with ease.

Product information

Product name: Gongba Zangmi

Origins: Tibet Plateau

Weight: 12g per sachet

Expiration date: 36 months from packing

Storage: Sealed, keep in a dry and cool place.

Consumption method: Consume directly or with warm water below 40 Degrees Celcius.

People who should avoid: 1-year-old & below, diabetics, allergic to bee product, and if taking medication (please consult your doctor)

Reminder: honey may crystallize when facing warm temperatures, it doesn’t affect the nutrition contents, ok for consumption if not expired.