Tea Inventory
This here is an overview off all teas that have been tasted, with variables and notes pertaining to their preparation.
Teas are colored by type
| Black |
Green |
White |
Oolong/Gaba |
Pu Erh |
| Tea |
Temperature* |
Initial Stewing Time |
Increment per Infusion |
Vendor |
| Ruby Black |
87°C (95°C) |
15s |
5s |
Meileaf |
| Ancient Haze |
87°C (95°C) |
20s |
10s |
Meileaf |
| Honeycomb Black** |
95°C |
25s |
5s |
Meileaf |
| Ruby-Gaba |
99°C |
20s |
5s |
Meileaf |
| Swallows Nest |
99°C |
25s |
5s |
Meileaf |
| Stone Milk |
99°C |
30s |
5s |
Meileaf |
| Old Tree Silver Needle |
87°C (90°C) |
30s |
10s |
Meileaf |
| Guangxi Silver Needle |
80°C |
60s |
20s |
Yoshien |
| Young Gushu 23 |
95°C |
20s |
5s |
Meileaf |
| Little Tong Mu |
Meileaf | |||
| Imperial Green | ||||
| Meileaf | ||||
| Superior Iron Goddess |
Meileaf | |||
| Autumn Light |
Meileaf | |||
| Laoshan Green |
Meileaf | |||
| Alishan Cream |
Meileaf | |||
| White Peony |
Meileaf | |||
* in format: my temperature (officially recommended temp), no brackets if equal
** I add sugar to these teas
Additional Notes
Guangxi Silver Needle
Yoshien just specifies "2min." for stewing time, so stewing times are my best guess.