SteepLog Tea Library
173+ teas from every major category with brew temperature, steep time, leaf-to-water ratio, gongfu parameters, and tasting notes. Browse by type below. Full-text search is in the app.
Teas by Category
173+ teas organized by processing method. Each category requires different brew parameters — temperature, steep time, and leaf ratio all shift between types.
Green Tea
38 teasIncludes: Dragon Well (Longjing), Gyokuro, Sencha, Genmaicha, Bi Luo Chun
The most temperature-sensitive category in the database. Green teas need 160–180°F — boiling water burns the leaves and produces harsh bitterness that no steep time adjustment can fix. Japanese greens (Gyokuro, Sencha) sit at the lower end of that range. Chinese greens (Longjing, Bi Luo Chun) tolerate up to 180°F. Every entry in SteepLog includes a recommended temperature window, not a single target.
White Tea
14 teasIncludes: Silver Needle (Bai Hao Yinzhen), White Peony (Bai Mu Dan), Shou Mei, Gong Mei, Darjeeling White
The least processed tea category — young leaves and buds dried with minimal oxidation. White teas steep low and slow: 160–170°F for 4–6 minutes. Silver Needle, made only from the unopened bud, produces a honey-melon sweetness that disappears at higher temperatures. Aged white teas (3+ years) tolerate higher temperatures and develop earthier, more complex notes worth logging separately.
Oolong
28 teasIncludes: Tie Guan Yin, Da Hong Pao, Phoenix Dan Cong, Li Shan, Dong Ding
The most diverse category by oxidation level — from 15% (nearly green) to 85% (nearly black). Lightly oxidized oolongs like Tie Guan Yin brew like green teas: 185–190°F. Heavily oxidized rock oolongs like Da Hong Pao use near-boiling water: 205–210°F. All major oolongs in SteepLog include gongfu parameters alongside western brew times — most oolongs are better suited to gongfu.
Black Tea
42 teasIncludes: Darjeeling First Flush, Assam TGFOP, Ceylon Orange Pekoe, Keemun, Yunnan Gold
Fully oxidized teas that tolerate high temperatures: 195–212°F depending on origin. Darjeeling First Flush is the exception — its delicate muscatel character benefits from 195°F rather than boiling. Assam and Ceylon entries include milk and steep time guidance. Yunnan Gold, made from golden-tip buds, notes its smooth low-astringency character compared to typical black tea at the same temperature.
Pu-erh
22 teasIncludes: Yunnan Ripe Shou Pu-erh, 2015 Menghai Raw Sheng, Tuo Cha, Pu-erh Brick, Mini Tuo
A fermented and aged category divided into shou (cooked, earthy, immediate) and sheng (raw, aged for years, complex and variable). Pu-erh brews at full boiling: 212°F. Shou entries are approachable from day one. Sheng entries include estimated peak drinking windows — a 2015 sheng is still young. SteepLog's gongfu steep counter is especially useful for tracking how many steeps a compressed cake yields.
Herbal & Tisane
29 teasIncludes: Chamomile, Rooibos, Peppermint, Hibiscus, Lavender
Caffeine-free infusions of herbs, flowers, roots, and fruit — technically not tea (no Camellia sinensis), but brewed identically. Most herbals brew at 200–210°F for 5–7 minutes. Hibiscus brews tart and vivid at any temperature. Rooibos is nearly impossible to over-steep. Every entry notes caffeine content (all zero) and any known interactions with common medications for medicinal herbs.
Single-estate teas, regional varieties, and widely available brands all covered. Custom entries can be added in the app.
Temperature is the most common mistake
Most bitter tea isn't over-steeped — it's over-temperatured. Delicate greens at boiling water produce harsh, irreversible bitterness. Every entry in SteepLog includes the correct temperature range so the kettle is set right before the leaves go in.
Brewing method comparison
Four methods — all valid, all producing different results from the same leaf. SteepLog's session log tracks which method you used alongside your parameters and rating.
| Method | Vessel | Leaf ratio | Steep time | Notes |
|---|---|---|---|---|
| Western | Mug or teapot | 2–3g per 8 oz | 2–5 min | The most common method. Forgiving, low-effort, good for everyday drinking. |
| Gongfu | Gaiwan or small teapot (100–150ml) | 5–8g per 100ml | 10–30 sec | Short, fast, repeated steeps reveal layers. Best for oolongs and pu-erh. |
| Cold Brew | Pitcher or mason jar | 4–5g per 8 oz | 8–12 hrs in fridge | Lower extraction means natural sweetness, minimal bitterness. Works well with green tea and oolongs. |
| Grandpa Style | Tall glass or travel mug | 3–4g | Continuous — leaves stay in | Common in China. No strainer. Works best with full-leaf teas that sink to the bottom. |
Search 173+ teas. Log every session.
The SteepLog app has all 173+ teas with full-text search, plus a session log with brew parameters, tasting notes, and a gongfu steep counter. Track your collection and discover what you actually like. Free to download. $6.99 one-time for the full log.
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