An herb tea made by steeping leaves of plants of the mint family in hot water.

The bush Camellia sinensis, the leaves of which are picked, dried and used to make the beverage tea.

A strainer used to filter loose tea leaves from brewed tea.

A type of tea with a taste in between green tea and black tea.

Leaves of the tea plant which are treated with steam or roasted to denature the enzymes that cause the leaves to darken and change taste. (Without this step they would become oolong tea or black tea).

Tea leaves which have been "fermented" (actually, oxidized) before drying to enhance their flavour (cf. green tea). / (Britain) A cup of tea served without milk.

Alternative spelling of teahouse

A beverage made by infusing the leaves of various herbs, generally not including true tea (Camellia sinensis).

A beverage made by infusing the leaves of the camomile plant (either Matricaria recutita or Chamaemelum nobile) in hot water.

Alternative form of tea-urn