I must admit I have dunked a tea bag into hot water and called it tea. I have even made Darjeeling tea, sometimes called the champagne of teas, from a tea bag.
For tea gurus like Anindyo Choudhury, that is sacrilege. "I wouldn't even touch it," he says.
Most tea-bag teas are chopped and cut by machine instead of being rolled and twisted, hand-plucked and hand-processed. The best Darjeeling tea is loose leaf, steeped for a couple of minutes in hot water — it's light and bright.