🇨🇳 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

Pairing Suggestions

🧀 Soft creamy blue cheese