Leaf Type: Green
Where to Buy: Life in Teacup
Production Year – 2012
Production Season – Spring
Production Region: Jiangxi Province, Wuyuan
Learn more about this tea here.
This tastes so crisp and light! It’s such a refreshing tea.
It’s very reminiscent of spring, the season in which it’s produced. It has that light, fresh taste that reminds me of new plant growth in the spring, the tiny leaf buds as they begin to open and turn everything green again after the cold of winter. So sweet and pure.
The vegetative notes fall somewhere between grassy and steamed baby spinach. The grassy tones are very mellow and slight, not quite tasting as grassy as some other green teas that I’ve tasted but, it’s something a bit more than just your average, everyday steamed spinach too. It is mild and smooth, with a moderate astringency toward the tail. It has a creamy delivery – smooth from the start and then toward the end the astringency leaves the palate feeling clean and refreshed.
Quite a lovely tea! I was sad to see that all that remains of this year’s harvest of this tea are a few samples … it’s a delicious tea, one that is definitely worth trying. Keep an eye out and watch Life in Teacup’s website for an announcement, as they are planning on taking pre-orders for this tea just before next year’s harvest! This tea is definitely worth the effort.
4 thoughts on “2012 Wild Tea Orchid Fairy Twig from Life In Teacup”
This tea had me at “Fairy Twig”. AWESOME name.
Such awesome timing! I’m drinking this exact same tea this morning! I got my sample as part of a trade with Israel (of “tea sleuth” blog)… he got it direct from Gingko this spring. Her green teas are always delicious and special in my opinion.
Indeed: I completely agree with you, Brett. In fact, I find this to be true of all Gingko’s (aka Life in Teacup) teas. She definitely has a gift for locating some of the best teas.
The name is what made me order this tea way back in 2011, and the taste is what brought me back in 2012. The review doesn’t seem to mention any fruity notes, though, which I picked up in spades when I tasted it back in the spring (think peaches)