Red Bird Beak tea grows in Northwest Yunnan Province China, 1500-3600 meters above sea level. The tea plant grows in a mountainous area with perennial cloud and mist. Picking the natural wild crown, through a series of special technological process. It is called "beak tea" because of its shape similar to the beak of the sparrow. This is a very nice Pu'erh tea. It completely keeps the scent of the old Pu'er tea leaves. It is not strong, light fragrance and unique taste.
Water temperature: 212℉ (100℃ ) boiling water. Before we start making tea, we should wake up dark tea once with one hundred degrees of boiling water.
Soak in boiling water for 2 minutes, then drink.
Getting to know bud teas
Bird-beak names draw attention to the shape of the unopened buds. Similar Yunnan bud teas are also sold under the name ya bao. These names do not establish a single processing method or guarantee that two packets contain the same material. Keep the producer’s information about harvest, origin and processing alongside your tasting notes; it is more useful than relying on an English nickname alone.
For a first comparison, brew this red bud tea and a white bud tea separately using equal dry weights and equal amounts of water. Follow each tea’s preparation guidance, then taste both at a comfortable temperature. Describe the aroma before deciding which you prefer. Look for differences in sweetness, body and the way the flavour remains after swallowing. A subtle infusion deserves the same attention as a dark, powerful one.
Weigh the buds rather than judging the quantity by spoonfuls. Their unusual shape makes a loosely filled spoon difficult to compare with a spoonful of rolled or broken leaves. Once you have a cup you enjoy, record the weight, water volume and steeping time so you can repeat it.
When the session is finished, examine the wet buds on a plain plate. Their form provides a useful visual record, but appearance alone cannot confirm the species, age of the trees or the place where they were harvested.