January is officially Hot Tea Month, and truly, what better moment to explore the beautiful world of afternoon tea? Beyond the soothing ritual of a perfectly steeped cup lies an entire universe of tea equipage—the trays, pots, strainers, stands and tiny tools that transform a simple beverage into a full sensory experience. This month invites us to slow down, warm up and appreciate the history, craftsmanship and quiet luxury woven into every piece that accompanies a traditional tea service.

Afternoon Tea Equipage Glossary

Bun Warmer: Cloth to cover buns and breads.

Cake Server: Flat utensil used to serve slices of cake.

Cake Stand or Plate: Large plate, footed or flat, to hold cakes and desserts.

China: Species of fine porcelain.

Compote: Stemmed bowl.

Dessert Plate: 6.5 to 8 inches in diameter

Dumbwaiter: Portable serving table or small elevator from a kitchen to bring hot foods.

Iced Tea Spoon / Straw: an elongated spoon often with a hallow straw to be used to stir and sip iced tea from a tall glass.

Kettle: Pot with spout used to boil water.

Lemon Squeezer: Two-sided ornament used to extract juice from citrus wedges or slices.

Menu Card: Traditionally, used to list the foods and beverages to be served.

Mote Spoon: A perforated spoon with a long thin handle ending with a pointed needle; used to strain tea and remove tea leaves from the spout of a tea pot.

Nut Dishes: Small dishes in various shapes and materials to hold assorted nuts.

Pitcher: Made of glass, porcelain or silver in various sizes to hold water, iced tea and milk.

Porcelain: The finest species of pottery wares.

Pot de Crème: A small, covered pot to hold pudding and mousses.

Spork: A round bowl shape with prongs that is a half spoon half fork used for desserts.

Sugar Bowl: Small bowl to hold sugar.

Sugar Caster: A shaker, with holes on the top, to hold confectionery powdered sugar.

Sugar Scuttle: Small footed bowl to hold sugar.

Sugar Tong: Two-prong utensil used to serve sugar cubes.

Sweetmeat Tree: Glass, silver or porcelain stand with branches to hold baskets of assorted sweets and nuts.

Tea Napkin: A 12 inch square made of linen or organdy.

Tea Bag or Tea Sac: Porous paper used to contain tea leaves.

Tea Caddy/ Cannister: A small airtight box used to store tea.

Tea Caddy Spoon: A small spoon used to measure one teaspoon of tea leaves, often in the shape of a shell.

Teacup: Porcelain vessel in which one uses to drink tea.

Tea Infuser: Perforated ball of porcelain, metal or silver holding tea leaves. (not recommended)

Teapot: A  rounded or square  vessel covered pot in which tea is infused.

Tea Service: Set of teapot, creamer, sugar bowl and slop bowl. Often teakettles, coffee pots and sugar tongs were included in fuller sets.

Teaspoon: Small spoon used to stir tea. Holds one-teaspoon measure.

Tea Storage: Airtight, in a container away from light, heat, air, dampness and pungent spices or foods.

Tea Strainer: Porcelain, silver or metal spoon to hold over a teacup when pouring to detain the leaves from entering the cup.

Tea Table: A rimmed table used to hold tea wares. Often the top serves as a removable tray allowing the tea to be brought from the kitchen and served hot. The rim prevents the wares from sliding off the tray or table.

Tea Topper Cloth: A decorative 36-inch table linen used as a topper placed on a table where one is served afternoon tea. Traditionally a cloth made from white linen or organdy.

Three Tier Stand: To hold plates for Scones, Tea Sandwiches and Sweets for self-service.

Toast Plate: An elongated plate with a well to hold a teacup.

Toast Rack: A slotted plate to hold slices of toast.

Tongs: Two-prong utensil used to serve sandwiches, savories and sweets.

Trifle Bowl: Specific glass bowl used to serve layers of sponge cake, jam, custard, whipped cream and sherry.  ©Ellen Easton

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©Ellen Easton