Moonlight white: dialed in to the right proportion this might have worked better. I guessed out an amount, probably about the same as I would’ve used for Western brewing, which made for a bad guess. It was too strong, coming up on astringent, even though Moonlight White tends to be a very soft, approachable, smooth type of tea (not astringent). Part of the reason I wanted to use that type, versus shu, was because I didn’t want the thermos to retain the taste of shu, and Moonlight White seemed more neutral to me.
Again, I wouldn’t expect all tea types to work out well this way. Very soft and flavorful Chinese black tea versions might be ok, Dian Hong and such. Dialed in for proportion a relatively mild Ceylon might be fine. Since versions of Silver Needle / silver tips tend to be mild those might work, again if the proportion is set right. A mild enough green tea could be ok, like Taiping Houkui.
