| TEABAG | Sachet of herbs or dried leaves of Camellia sinensis for infusion (6) |
| BOUQUETGARNI | Sachet of herbs removed before food is served (7,5) |
| GARNI | Bouquet ___, sachet of herbs (5) |
| SACHET | Cloth bag of lavender or potpourri as a pomander for a drawer; a small tied cheesecloth or muslin sack of herbs or spices; or, a miniature packet of salt, shampoo, sugar etc (6) |
| TEAPOT | Receptacle for infusions of Camellia sinensis (6) |
| TISANE | An infusion of herbs or flowers... in effect is a nectar (6) |
| TEA | Beverage made from the dried leaves of Camellia sinensis |
| INFUSE | Word meaning fill, pervade or pour; or, soak, as in herbs or tea leaves (6) |
| TEAGARDEN | A plantation of Camellia sinensis or, an open-air restaurant or roji serving cha, chai, matcha or other infusions of said plant's dried leaves (3,6) |
| STORES | Keeps empty sachet of minerals |
| KNOT | Lovers' bond; a lump of toads; a nest of snakes; a tangle of threads; a twist of fate; a woven tapestry of herbs; or, a sandpiper that derives its name from a king whose royal wave failed to stop the |
| CHA | Informal name for a hot brew of Camellia sinensis leaves, aka tea (3) |
| TEABAGS | Sachets of Assam, chamomile flowers, Earl Grey, jasmine blossoms or other leaves/tisanes for infusion (3-4) |
| AROMATIC | A plant or food with a fragrance of herbs or spices (8) |
| INFUSION | A process of brewing, soaking or steeping herbs or tea leaves; or, the extract, drink or remedy obtained (8) |
| CHIFFONADE | French culinary term for a "crumpled" preparation of ribboned or shredded herbs or leafy vegetables as a garnish for soup or salad (10) |
| TEAPLANTERS | Cultivators of Camellia sinensis: petals aren't used (3-8) |
| ASSAM | High-quality black tea from NE India, a variety of Camellia sinensis (5) |
| INFUSER | Tea ball or press in which to steep herbs or leaves for a brew or tisane (7) |
| BEANBAG | Cushion seat loosely filled with polystyrene beads; or, a cloth sachet of dried legumes, thrown in games (7) |
