🇨🇳 China | Fujian Province
Dark
Dark Velvet
熟普洱
Shú Pǔ'ěr
Mkhmaal Gham
The Character
Dark Velvet is a deeply fermented pu-erh with a rich, velvety body. Its profile reveals notes of dark wood, cocoa, and gentle sweetness. Bold yet smooth, it unfolds gradually with lasting warmth.
Flavor Profile
Roasted
Sweet
Earthy / Mineral
Floral
Fruity
Nutty
Spicy
Vegetal
Umami
Creamy
Sour
Bitter
Smoky
Marine
Cooling / Menthol
Ingredients
Camellia sinensis
Botanical Profile
Location / Province:
Yunnan, China
Harvest Season:
Spring 2013
Elevation:
1 400 - 1600 meters
Cultivar / Variety:
Da Ye Zhong
Processing / Picking:
Hand-picked as buds and young leaves. It underwent "Wo Dui" (wet-piling) to accelerate fermentation, followed by careful aging to develop its "Royal" (refined) status.
Sensory Analysis
EYES
The dry leaves are a rich cacao-brown, yielding a thick, deep garnet-red liquor that is remarkably dark yet clear.
NOSE
A heavy, comforting aroma of freshly baked brown bread and brazil nuts, with a unique "industrial" mineral note reminiscent of warm asphalt in the empty cup.
MOUTH
Dense and savory. It tastes of red bean paste and sweet orange peel, providing a natural sweetness that balances the earthy base.
BODY
Soft, thick and jellied, with a lively brightness. Awakening and energising — it sharpens focus and brings a youthful, vibrant clarity.
Brewing Guide
Gong Fu Method
🌡 Temperature:
95-100℃
🍵 Tea Amount:
5g per 100ml
Infusions:
1st steep —
15 seconds
2nd steep —
20 seconds
3rd+ steep —
add 5 seconds each round
Western Method
🌡 Temperature:
95-100℃
🍵 Tea Amount:
3g per 250ml
Infusions:
⏱️ Steep Time:
3–4 minutes
These instructions are only our recommendations. Feel free to adjust and experiment to find your perfect cup.
Caffeine Level
Caffeinated
Tea Leaf Rating
Based on customer feedback





























