All of our teas are crafted using the 5000 year old tradition from signature organic loose leaf teas and tea sachets. Our intention is to make the experience of drinking artisan tea more fun and interactive. Each tea has a beautiful display and a unique story of its own. Some actually bloom, while others simply expand as they are infused. Directly sourcing our teas and botanicals means our teas will always be innovative and of premium quality, ensuring a truly memorable Tea experience.   At our tasting workshops, you learn about all aspects of tea and its production. We talk to you about the history of tea, and its origins. We explain how it is picked, processed and made into the drink we recognise, and why orthodox production methods yield better-quality. We...

  For the full English Victorian Tea Time experience, you can book Tina for an in-home or church Tea Party for 10-50 people. This experience is the height of sophistication and polite service. Tina uses fine china tea pots, tea cups, saucers and tea plates. Tea is English Breakfast Tea and served hot with milk. Tina will share stories from her Great Grandmother who was in service in the 1920’s and from her Grandmothers recipes for Jams and Marmalades and from her Mothers own baking recipe collection. Tina also researches the history of the recipes, the names and locations where the recipes originate. This is becomes an informative, flavour taste sensation and an experience you’ll remember for years to come. Tina specializes in providing a...

Apple and Blueberry Full Crust Pie made with my extra shortcrust pastry . A variation of the Apple & Cinnamon Pie this is presented in a glass dish family style.

Strawberry Conserve is the Rolls Royce of all jams. It is made with whole organic Strawberries and organic cane sugar and a little lemon juice. The strawberries are simmered gently to keep them whole. The whole strawberries are great on a fruit scone served with whipped or clotted cream to make a Traditional Old English Cream Tea or served on an English Muffin.    

The tart version consists of a shortcrust pastry shell, spread with jam and covered with a sponge-like filling enriched with ground almonds (known as frangipane). They may also be covered with nuts such as almonds and peanuts. Alternative flavours, including blackcurrant, strawberry and apple are also produced. A Cherry Bakewell is a variation of the tart where the frangipane is covered with a top layer of almond flavoured icing and a single half glacé cherry, also known as a Bakewell Cake. Recipes abound, for example those given by Eliza Acton (1845) and Mrs Beeton (1861), and modern commercial examples are to be found in most cake shops and on every supermarket shelf in Britain. The name only became common in the 20th century 

Our blend of organic black teas are hand picked from select gardens in Sri Lanka. The full bodied leaves are then blended with precious oil of bergamot to create a superb citrus bouquet and great finish. Make your afternoon tea-time perfect with this timeless classic. Water Temperature: 206 F degrees Caffeine Content: Medium Bold Steep Time: 3-5 minutes Suggested Serving Size: 1 tsp/8oz Ingredients: Organic Black Tea, Organic Oil of Bergamot Origin: Art of Tea Blend Winner: Best Black Tea - World Tea Expo

Traditional Old English Mince Pies made from home made mincemeat. Mincemeat contains dried fruit soaked in brandy and cooked with apple. Contains no meat or suet. Historically beef meat and beef suet was used but this is vegiterian fat free alternative which tastes just as good. Pastry is a all butter shortcrust pastry. Available through November and December.

Coffee & Walnut Cake  This classic cake, consumed in many a parlour of the Women’s Institute, has its place set in stone as a staple of the cake world. The moistness and subtlety of the walnuts combine with the real coffee flavor to make a truly lovely piece of cake. I remember Grandma using Camp Coffee made from Chicory. I use a good quality instant coffee for an even better coffee flavor. Order one for your next family party. Call 317 858 4345 or \n This email address is being protected from spambots. You need JavaScript enabled to view it.

Tina's Traditional Old English Kitchen runs a pop-up Tea Room, British Bakery and Tea Shop open on selected dates and at a number of locations in the Indianapolis area. A Pop-up Tea Rooms isn't open every day, it Pop's Up for a day and is gone, so its important to check available dates on the page below. The primary location is in the town of Brownsburg, just 7 miles west of Indianapolis, located at 773 E Main St. Brownsburg 46112. Tina's is licensed at the kitchens here and shares this space with Dawson's Too restaurant, just across the parking lot from the Marsh supermarket, and offers a fixed menu for $15 per adult and $12 per child under 12. The second location is at the Soho Café in Carmel (620 S Range Line Rd Carmel, IN 46032) and we open on select Sunday Afternoons and offer a...

The Devonshire Company Clotted Cream imported from the UK, clotted cream is best served on fruit scones with jam. It makes for an English Cream Tea. It is a cross between a butter and a cream. Really yummy. Available by calling 317 858 4345

The History of Apple Pie Apple Pie is a tradition in both England and America. In England apple pie is typically made from cooking apples(culinary apples), such as the Bramley or Granny Smith as they are crisp and acidic and keep firm during cooking. The fruit for the pie can be made from fresh apples, use canned fruit, or reconstituted from dried apples. This affects the final texture, and the length of cooking time required; whether it has an effect on the flavour of the pie is a matter of opinion. Dried or preserved apples were originally substituted only at times when fresh fruit was unavailable. A piece of cheese is occasionally placed on top of or alongside a slice of the finished pie, particularly in the United States and Great Britain.   The English...

English Crumpets look a bit like an English Muffin but the texture is quite different. It's more like a pancake than a bread. Doughy and soft and quite dense. They have holes on the top and the base is smooth as they are cooked on a skillet. They are designed to go in the toaster whole (don't cut them in half), just like you toast a slice of bread. When they come out they are warm and crispy on the outside and still doughy in the center. Then you just smoother them in butter!   There is no sugar in a crumpet, so if you want them sweet, you can add jam, marmalade or honey. If you want them savory, you can add cream cheese or grated cheese or even a poached egg. It' s a really versatile breakfast or Brunch item.

Sign up to our newsletter and find out what goodies we'll be bringing to market each week, find out what markets we'll be at in the summer and when the next Tea Party will be held. You also get information on the history of the recipes used. Please sign-up in the window to your left. Thanks for your support and we look forward to serving you soon.

Grandma’s Green Tomato Chutney is an extra special recipe as its what started Tina on her whole journey of making Traditional Old English recipes with local organic ingredients. Her Grandmother was great a preserves and chutneys and when Tina left the UK in 2008 and moved to the USA, she really missed her Grand chutney. On a visit back to England she spoke to her mum and took a copy of the recipe Grandma used and the rest as they say is history. Tina’s Traditional Old English Green Tomato chutney is made from green tomatoes, chilli peppers, apples and raisins to give a sweet and spicy relish which is great with cold cuts of meat or strong cheese.    

History of the Humble Scone The original scone was round and flat, usually the size of a medium size plate. It was made with unleavened oats and baked on a griddle, then cut into triangle-like quadrants for serving. Today, many would call the large round cake a bannock, and call the quadrants scones. In Scotland, the words are often used interchangeably When baking powder became available to the masses, scones began to be the oven-baked, well-leavened items we know today. Modern scones are widely available in British and Irish bakeries, grocery stores, and supermarkets. A 2005 market report estimated the UK scone market to be worth £64m, showing a 9% increase over the previous five years. The increase is partly due to an increasing consumer preference for impulse and...

Tea bread is the name generally given to fruit breads that are served sliced and buttered. Simple homemade cakes, they originally formed part of an early supper or tea-time meal. They do not use yeast as the raising agent, but rely on baking powder and in traditional old English recipes a pot of freshly-made tea is used to soak the dried fruit, hence giving the tasty bread its name, color and flavour. You can taste Tina’s Traditional Old English Tea Bread as part of a Tea Party or you can make a special order.    

All baked goods are baked fresh, with organic flour, sugar and butter and no preservatives, artificial colors or flavors. All recipes used are Traditional Old English recipes based on Tina's mothers, Grandmothers and Great Grandmothers methods. All ingredients are sourced locally where ever possible and organic. Tina also takes orders. Check out Tina's extensive menu. If you see something you'd like  - just call 317 858 4345 to discuss your needs.

Tina's Traditional Old English All Butter Shortbread. Butter Shortbread Interesting facts about Shortbread: In Shetland (Islands off Mainland Scotland) a decorated shortbread was traditionally broken over a bride’s head before she entered her new home. Shortbread was classified as a bread by bakers to avoid paying the tax placed on biscuits. The Scottish custom of eating shortbread on New Year’s Eve derives from an ancient pagan ritual of eating Yule Cakes. January 6th of each year is National Shortbread Day. In The Beginning Shortbread evolved from medieval biscuit bread, which was a twice-baked, enriched bread roll dusted with sugar and spices and hardened into a Rusk (soft, sweetened biscuit). Eventually butter was substituted for yeast, and shortbread was...

The scone is a basic component of the cream tea or Devonshire tea. English scones are small and round and contain less sugar than American versions. They should be served open faced with butter, jam/lemon curd and/or clotted cream. Scones are a type of rich, slightly savoury pastry which is often served at breakfast or tea, especially in Britain. Traditional English scones slightly resemble American biscuits, as both use a flaky, dense pastry, but scones tend to be a bit sweeter, and also incorporate ingredients like dried fruit or cheese and onion to give a savoury option. Delicious when eaten warm. The term “scone” in reference to a pastry has been in use in Scotland since 1513, and is probably related to the Dutch word for bread.Tina’s Traditional Old English Scones come...

Cranberry’s have been know as a Super Food  due to its nutrient content and antioxidant qualities. The season for Cranberries is relatively short. Cranberry Sauce is typically served with Turkey at Thanksgiving in America and at Christmas in England. The English version of Cranberry Sauce is served less sweet than the highly sweetened US variety usually sold in cans.   Tina’s Traditional Cranberry Sauce uses fresh cranberries in season and does not use water but apple cider to add further flavour and increase the redness of the sauce. Tina also adds a little sherry for seasonality.   You can purchase Tina’s Traditional Redder Than Red Cranberry Sauce from November through January.

Tea Cup Candles - Make great gifts for Birthdays and holidays. Using china tea cups and soy candles, each set is delicately fragranced. The soy burns clean and doesn't break the cup. Contact me on 317 858 4345 for latest designs. Some English cups available, shipped in from the UK. I also stock a limited number of tea pots and other British branded items such as aprons, tea towels and coasters.

In the nineteenth century, special cake soft flour, which could be more easily mixed with fats, along with raising agents such as bicarbonate of soda and baking powder and eventually self raising flour, cake making became much easier. By then many homes had cast iron ranges with ovens for baking. I grew up with one such range in my Grandmas house. The Victoria Sandwich Cake, said to have been created as a witty take on the jam sandwich to cheer up the widowed Queen Victoria, was very popular and fashionable teashops where opening up in towns and cities and seaside and tourist spots. Mainly as an extension of home baking, some also reflected the influence of pastry chefs from Europe who where increasing working for the rich.   It was young Swiss confectioner, Fredrick...

A pork pie is a traditional British meat pie. It consists of roughly chopped pork and bacon seasoned with pepper and sage, with a pork jelly made with gelatin sealed in a hot water crust pastry. It is normally eaten cold as a snack or as part of a meal as in a ploughman’s lunch. Pork pie originates from the Midlands area of England, where Tina was born and bred. The Melton Mowbray pork pie is named after a town in Leicestershire, a few miles from where Tina lived and its name is limited to Pork Pies made in that region. Tina’s Traditional Old English Pork pie is based on a Gala Pie in that it is made in a loaf tin. Pork Pie is made to order.  

Fig & Ginger Jam is made from dried organic figs and ground ginger and it goes very well with crackers and Traders Point Creamery cheeses. Infact it is served on their menu and is available from the Farm Shop