With the exception of the first flush, orthodox 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 use water of slightly lower temperature at 85 to 90°C and an infusion time of 2 to 3 minutes. For every 150 millilitres (2⁄3 cup) of water used, 2 to 3 grams (one teaspoon ) of loose leaf tea is added.
As Darjeeling teas are low in malt and bitter characteristics and is appreciated for its 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.