The trick to extracting the best of the flavour out of tea is to put the tea leaves into the water immediately after allowing the boiling water to cool to slightly below boiling point.
Some say that an old teapot with its stains, is critical too, but I’m not so sure.
And Darjeeling tea, by the way.
An old pot does lend a “flavour” to the tea. A new clean stainless steel pot is neutral.............or even a bit metallic.......
Maybe I’ll try Darjeeling - sounds fancy. I’ve always used Luzianne