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A beverage that represents the traditional blend of Ceylon, Kenyan, and Indian teas, which are served for English breakfasts.

An organic compound that is found naturally in various foods and plants such as cocoa beans (coffee and chocolate or chocolate milk products), tea leaves (teas), and kola nuts.

1) Derived from various Asian terms meaning "tea", Chai is the name applied to a popular hot beverage served throughout many parts of the world, but particulary Asia.

A china, ceramic, pottery, or metal container that is used for brewing and serving hot tea. Originating in Asian cultures many centuries ago, the Teapot was created as a means to infuse the flavors of minced tea leaves with water so it could be served as a beverage.

A metal ball, containing tiny holes, that is used to hold tea leaves, herbs and spices. The ball with the flavored contents is placed in boiling water where it may be used to make tea or flavor sauces and soup or meat stocks.

A tea-like beverage made by the infusion of herbs and spices by steeping them in boiling water. It is often called "herb tea." Chamomile, mint, balm, cinnamon, aniseed, cloves and hyssop are just a few of the herbs and spices used in these blends.

A utensil that is designed to hold loose quantities of herbs, spices or teas to be used for adding various flavors to liquids.

A metal strainer or polymesh basket, containing tiny holes, used to hold tea leaves, herbs and/or spices.

A beverage made by the process of brewing. Beverages such as coffee and tea are brewed with infusion.

A process that involves the soaking or steeping of a substance in hot liquid to extract the flavor of the substance being imersed in the liquid.

A type of herb that is most often associated with tea or herbal remedies. Native to Europe, Chamomile is typically classified as either Roman or German Chamomile.

A large tea or coffee pot most often used for making greater quantities of beverages than the standard sized coffe pots.

A cool refreshing herb, available in many varieties, that is used to flavor desserts, teas and meat dishes, especially lamb.

A popular breakfast and tea bread, especially in Britain and the United States, which is usually made with a dough of bread flour or all-purpose flour.

A type of tea bread that originated in the Cornwall area of England. It is one of the most popular currant breads in England.

A Welsh, yeast leavened fruit bread used as a popular tea bread throughout Britain. Bara brith is a dense loaf that is usually prepared with white bread flour or occasionally whole-wheat flour.

To leave an item, such as a tea bag, to soak in boiling water or other liquid, for a period of time for the purpose of adding flavor to the liquid.

An herb that has a lemony aroma and flavor, used to flavor tea and desserts and can also be used to season meat and fish dishes.

A type of Jewish cracker with a light, crispy texture. The cracker usually has a cheese flavor and is most often enjoyed with tea or for snacks.

A type of quick bread, leavened with baking powder and baking soda, used as a tea bread or dessert bread.