I've been a tea drinker since my youth, and I suspect that most of the tea that I drank when I was young (in Toronto) was Darjeeling (or at least a close relative).
In the past couple of years, I've rediscovered tea.
I enjoy black, oolong, greens (that don't
taste particularly vegetal -- typically of Chinese origin), whites and even Pu-Erh every so often.
I don't add anything to my tea, other than water.
Over the past year or so, I've found that just about every Darjeeling that I've tried has been somewhat (or more) astringent, particularly when compared to (say) Chinese black teas.
Is this just the nature of the beast, or are there some Darjeelings that aren't astringent?