With the exception of the first flush, orthodox (i.e. not
crush, tear, curl) Darjeeling teas are generally prepared in the same manner as other black teas. Tea connoisseurs recommend a water temperature ranging between 90 °C (194 °F) to 95 °C (203 °F) in a single infusion of 3 to 4 minutes, whereas first flushes, like other early spring teas such as
Jin Jun Mei tea, use water of slightly lower temperature at 85 to 90 °C and an infusion time of 2 to 3 minutes. For every 150 milliliters (2⁄3
cup) of water used, 2 to 3 grams (one
tablespoon) of loose leaf tea is added. As Darjeeling teas are low in malt and bitter characteristics and are appreciated for delicate floral and fruit aromas, milk and sweeteners are typically not added. Their high
tannin content allows them to be paired well with carbohydrate-rich foods, such as baked goods and pasta.
[18]
Darjeeling teas are best known for the
muscatel flavour, described as a "
musky spiciness",
[21] "a unique
muscat-like fruitiness in aroma and flavour",
[22] that develops in the second flush and is present to a lesser degree in the subsequent autumnal flush. While general tea flavours are created by
thearubigins and
theaflavins, chemical analysis on Darjeeling teas show their unique muscatel flavour is the result of
3,7-dimethyl-1,5,7-octatrien-3-ol and 2,6-dimethyl-3,7-octa-diene-2,6-diol, with other aromatic compounds coming from
linalool,
benzyl alcohol,
cis-3-hexenol,
α-farnesene, benzyl nitrile,
indole,
nerolidol and
ocimene.
[2] Otherwise, Darjeeling teas are described as possessing a flowery fragrance and fruity (grapes, plums, apricots, peaches, pineapple, guava, or citrus fruits), flowery and woody aroma notes, and a little more astringency than their Chinese counterparts.
[18][4][23]