"Top Spin" > wrote in message
...
[snip]
> >Try the Makaibari (a top-flight producer, BTW) with water slightly under
> >boiling, and try 2, 2.5 and 3 minute steeps. I generally use one rounded
> >teaspoon of tea per 8oz of water; if the leaves seem large, toss in an
extra
> >half-teaspoon. I'd avoid using a microwave to heat the tea water,
although
> >it's OK for heating the pot. Tea made with microwaved water never tastes
> >the same (or as good, I think) as with water conventionally heated.
> >
> >Regards,
> >Dean
>
> OK, I'll try shorter steep times.
>
> Do you also recommend trying it at lower temperatures?
>

Yes - if you have a thermometer available, try water in the 190-200F range.

Personally, I think most Darjeelings are really oolong-style teas. In fact,
I've had first-flush Darjeelings that appeared to be completely green - no
visible leaf-edge browning at all! So treat them like you would a good
Tieguanyin or Pouchong: water 10-20 degrees F under boiling and short
steeps. In fact, if the leaf style is bold you can get a respectable second
infusion from them if you keep the first steep at 2 minutes or less.

Regards,
Dean