LEMON HEADS #4 X BANANA PUNCH #4 | LIVE ROSIN BADDER - 1 g

Lemon Heads #4 x Banana Punch #4 Live Rosin Badder by 710 Labs is a high-potency, solventless hybrid concentrate that combines intense citrus and tropical fruit profiles. This "cold-cure" badder is crafted to be shelf-stable at room temperature while preserving a complex range of terpenes and cannabinoids. Genetic Lineage This product is a cross of four powerhouse strains, resulting in a diverse genetic foundation: Lemon Heads #4: A Sativa-dominant hybrid of Lemon G x Face Off OG BX, known for its "buzzy" cerebral effects and heavy citrus/gas profile. Banana Punch #4: A cross of Banana OG x Purple Punch, contributing sweet, tropical flavors and deep body relaxation. Flavor and Aroma Profile The flavor profile is described as a "mouth-watering" fusion of sharp citrus and sweet fruit candy. Primary Notes: Bright lemon zest and zesty gas from the Lemon Heads #4, blended with ripe banana and grape "Big League Chew" flavors from the Banana Punch #4. Terpene Breakdown: According to Pure Blossom, laboratory analysis shows a dominant presence of Beta-Caryophyllene (4.39%), followed by Limonene (2.37%) and Beta-Myrcene (2.2%). Effects and Potency As a hybrid, this concentrate typically offers a balanced experience that ranges from euphoric uplift to a heavy, full-body calm. Reported Effects: Users often experience an initial head rush that transitions into a "creeper" high, leading to significant full-body relaxation and stress relief. Potency: Retailers like NJ Leaf report a THC level of approximately 73.53%, with a total THCA content of 83.26%. Consistency and Storage The Live Rosin Badder is made by sealing fresh-press rosin into jars to cure at room temperature. Texture: This process creates an opaque, creamy consistency that is easier to handle and less prone to "greasing up" than fresh press. Storage Tip: While badder is more stable, 710 Labs recommends storing it in a fridge for long-term use to prevent any terpene degradation. For dabbing, experts recommend a temperature range of 480–530°F to maximize flavor.