Brewing darjeeling black tea

Most darjeelings appear to have elements of many types of chinese tea from green to white to black to oolong. This is likely due to the uneven oxidation and processing method unique to Darjeeling and makes these teas such a distinctive pleasure.

First flush definitely has more "green characteristics" and often reminds me of a mix between bao zhong, tsui yu, high mountain green oolong and keemun. Elements of white tea are also there from some gardens. I heard that this lighter style was brought about by german vendors favoring brighter "pilsner" style teas in the early 80s, but I never looked into this to confirm the history.

Second flush Darjeelings can be more like dark roasted oolong and keemun, but typically with less maltiness than Assam. If they are bug bitten, these teas can exhibit stronger muscatel notes but not the same honey notes found in jassid bitten Taiwan teas.

Third flush or autumn flush Darjeelings have qualities of both first and second flush, but at more mellow and balanced levels. In general, autumn flush teas resemble second flush more than first flush. Sometimes, their aromas resemble gaba roasted oolongs.

I have made multiple attempts at gongfu brewing using 4-5 grams / 100 mL and 85-95 C water with steepings ranging from 15 to 40 seconds. For second flush and third flush Darjeeling teas, all attempts yielded overly astringent or flavorless brews that nonetheless had good aromas.

Gongfu seems to work better for first flush Darjeeling, which is a bit more elegant.

I think western style brewing is able to highlight the balance achieved in Darjeeling between black, green, white and oolong tea styles.

For Western, I tend to use 1-1.5 grams / 100 mL 85 to 95 C water brewed for 3 to 5.5 minutes. Variation in time and tea to water ratio depends on estate and harvest. Generally,  1 gram / 100 mL for 4 minutes is a good starting parameter. However, getting the sweet spot can be tricky.

My preferred method:
An alternative method is 2 to 3 grams per 100 mL brewed at 90 C for 30s/ 15s / 1min / 3 min / 8min. I find this method is generally able to capture all the dry leaf aromas into the cup while almost completley eliminating astringency. 

Wet leaves from a first flush Darjeeling. The leaves are very green!