Dry leaves of Velvet Muscatel, a bug-bitten oolong with notes of rice pudding, on a white ceramic tea scoop

Velvet Muscatel

30g
€15,00
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Dry leaves of Velvet Muscatel, a bug-bitten oolong with notes of rice pudding, on a white ceramic tea scoop

Grown by Sonam

Velvet Muscatel

BUG-BITTEN OOLONG · SUMMER 2026 · DARJEELING

  • Rice pudding
  • Caramelised apples
  • Dry mango
€15,00 Unit price €0,50/g
Shipping calculated at checkout.

Limited quantities, micro-batch of Summer 2026

30gFree shipping from €39 within Germany · delivery 3–5 days

  • Direct from independent producers
  • Packed in Berlin
  • Dispatched within 2 working days

About this tea

Our Velvet Muscatel is a second flush bug-bitten oolong from the Darjeeling hills. It was made from seed-grown China-type bushes, at an average elevation of about 1,700 m above sea level. Bushes grown from seed rather than cuttings vary more from plant to plant, which can bring a wider range of rare aromas into the cup.

Bug-bitten means small insects, mostly leafhoppers, feed on the young leaves in summer. The plant answers each bite by making aromatic compounds of its own, and that is where the honeyed, grape-like muscatel character comes from. Our Tea Journal piece tells the whole story.

Where our Himalayan Beauty leans to candied orange peel and muskmelon, Velvet Muscatel is creamy and aromatic. The first cup tastes of rice pudding and condensed milk, with spice at the back, and it gets sweeter with every steep: caramelised apples with cardamom and cloves, then grapes and dry mango in the later steeps.

We named it Velvet for its texture, which is very smooth, round, and soft. Its savoury, mineral side also makes it a lovely cocktail base, if you want to try it that way.

Sensory Profile

Leaf: Dark, short and compact, with a brownish hue and golden buds here and there.

Aroma: Muscatel and honey in the warm leaf, opening into cardamom and spice.

Pour: Light gold to amber, with fine leaf hairs floating in the cup.

Palate: Rice pudding, caramelised apples, and dry mango, with cardamom and cloves.

Mouthfeel: Very smooth, round, and soft, with a lingering sweetness.

Technical Specifications
Origin Darjeeling Hills
Altitude ~1,700 m
Harvest Summer 2026 (Second Flush)
Cultivar China type, seed-grown
Processing Bug-bitten oolong, hand-bruised
Oxidation ~55–60%
Rarity Limited Micro-Batch (~7 kg)
Brewing Suggestion
Temperature 90°C
Water 150 ml
Leaves 2.5 g
Steeping Times 2 min │ 1 min │ 2 min │ +1 min
Infusions At least 4 times

Keep going after the third steep and add a minute each time. The later steeps are the sweetest.

One 30 g pouch brews ~48 cups (2.5 g per pot, 4 infusions), about €0.31 per cup.

last updated: October 2026

Sonam and Swikriti outside the house where the Spring Blossom harvest is made

Meet the maker

The maker behind the tea is Sonam, a man for whom tea isn't just a business; it is his life's purpose and identity. The grandson of a seasoned planter, he began his journey as a young intern studying tea clones straight out of Delhi University.

After spending a decade in Nepal, deeply involved in empowering small farmers, he was urged by his grandfather to return home to Darjeeling. He answered the call, determined to use his global experience to help local small growers who were struggling to survive under the shadow of colonial-era mega-plantations. To bring this vision to life, he opened his own small factory near Peshok in 2025. Because local farmers were too busy just trying to survive, he leases and manages 15 to 20 hectares of small gardens himself to ensure the highest-quality leaf.

What I admire most is his profound respect for both his community and the craft; he even pays his factory workers double the standard regional wages. But beyond the craft, it was his philosophy that moved me. During our conversation, he told me that nature uses us to propagate its messages, and he called me a "messenger" meant to share the true story of Darjeeling with you all here in Berlin. I am so deeply honored to be that messenger. When you drink his tea, you are experiencing decades of heritage and a profound, spiritual love for the leaf.

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