Darjeeling tea comes from a region of Indian Himalayas and is marked by a taste unique to the terroir. Often described as "champagne of teas," Darjeeling tea has three distinct seasonal characters. The teas produced in spring, also called Darjeeling "first flush," has a delicate body with appearance that can be easily mistaken for a green tea. The summer production is referred to as Darjeeling "second flush." It is bolder and darker, more typical of what is known as black tea. The third major tea season is the "autumn flush" and it is produced during autumn. The tea from this season is similar to the second flush with subtle differences.
The best way to make a cup of tea is to use a single cup infuser or a cup that comes with its own infuser. This will make it very easy to make a perfect cup of Darjeeling tea, for that matter almost any kind of tea.