Welcome to Tea Junction Cafe!


Our Cozy Interiors

With a hush ambiance, cozy sofas, broad-windowed view, free wifi connection and good music…this is a one-stop destination for your tea needs!


Fruit Tea

Sun dried mixed fruits with premium green tea....a soothing taste for all fruit lovers.


Wild Arabian Tea

Black Tea with fresh mint, orange juice, lemon juice and honey. A perfect way of enjoying the taste of Arabia.


From our Chai Blends

Enjoy a variety of Desi Chais from the North to the South of India.


The famous Cutting Chai

A specialty tea with a tinge of dry ginger...all the way from the road vendors of Mumbai.


Oksoosoo Chai

An age old Korean Corn Tea, hand toasted Corn, boiled with water.


Jasmine Bud Tea

It originates from the time of Song Dynasty (920-1279), flavor of jasmine tea is subtly sweet.


For all the Coffee lovers...

We've got something for you too!


Hot Chocolate

For all those who crave for chocolates... try our Hot Chocolate made with shaved chocolate bits.


Enjoy a wide array of board games!


 Hot Cocktails to Help You Face the Cold

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  Hot coctails There is a short time each year when the crisp air loses its autumn novelty and turns into a get-your-coat-out-of-storage chore. From shoveling the driveway to walking to work in the wind, you should have a special treat for braving the forces of nature. Wrap your frozen fingers around one of these hot cocktails and allow them to remind you that weather that is cold can be great too.

Tuthilltown Toddy


Two oz Hudson Baby Bourbon.75 oz fresh orange juice
Heaping teaspoon honey
Four oz very hot water


Add fresh lemon juice, honey, and bourbon to a mug and fill with water that is warm. Stir to blend and dissolve honey. Add a cinnamon stick and orange slice studded with cloves for extra aromatics.

Noche Sagrada


1.25 oz horseradish infused Del Maguey Vida Mezcal*
Two tsp Giffard Cassis Noir de Bourgogne.5 oz Krupnik Liqueur.25 oz honey syrup
Three oz apple cider
Two oz Fever Tree Ginger Beer


Heat all ingredients (except ginger beer) to 160F, then top with room temperature ginger beer and garnish with clove studded orange peel.

*Horseradish-infused mezcal: Peel and cut fifty grams of fresh horseradish into thin coins and infuse into one 750mL bottle of Del Maguey Vida Mezcal for 2 days in a sanitized, non reactive container, then strain with a fine mesh strainer. This can keep up to one year.Prince Pum King Abu Dhabi restaurants


One oz Drambuie 1.5 oz pumpkin puree
1/8 tsp ground cinnamon
1/8 tsp ground nutmeg
Four oz steamed whole milk (or choice milk-base)


Steam milk, pumpkin puree and spices together until very hot. Double-strain into cup. Stir in Drambuie. Top with extra milk foam and ground nutmeg.


One bottle white wine
Two cinnamon sticks, plus additional for garnish
4-5 cloves, plus additional for garnish
Two star anise, plus additional for garnish
One orange, juiced
One cup apple cider.5 cup brandy
One cup blackberries.25 cup maple syrup


Put a bottle of wine into a pot or perhaps pan. Add all ingredients. Bring mixture to a low simmer for thirty minutes to one hour being cautious never to boil. Serve in garnish and mugs with a cinnamon stick, clove, and star anise.

From Hello Fresh
Ancho Reyes Original Hot Chocolate


1.25 oz Ancho Reyes Original
Four oz half & half
Two oz chocolate mix*


In a saucepan, bring half and half to a simmer (almost boiling). Add chocolate mix and heat, bringing the combined liquids to a simmer. In a coffee cup, pour Ancho Reyes, followed by hot chocolate milk mixture. Garnish with a whole cinnamon stick along with an orange peel.

*Chocolate mix: Combine Valrhona brand hundred % cacao powder with turbinado sugar at a 1:3/4 ratio (one part cacao powder to? part turbinado sugar). Add water that is hot lightly while stirring, to achieve a thick, rich, liquid consistency. Final ratio should be about one part cacao powder to? part turbinado sugar, to? part water (by volume) Store refrigerated in a sealed container.

Fireside Toddy


1.5 oz Don Papa.5 oz rye whisky
Two oz spiced apple cider.25 oz pineapple juice.25 oz lemon juice.25 oz cinnamon clove syrup*


Combine cider, lemon, pineapple, and heat and syrup just short of boiling. Transfer to a mug or perhaps teacup, add whisky and rum, and garnish with apple chip and cinnamon stick.

*Cinnamon-clove syrup: Add three cinnamon sticks and two teaspoons of cloves to two cups of water in a saucepan. Bring to a simmer, remove from heat, then add in three cups of demerara sugar. Let cool before straining.

Sonoma Sage & Maple Toddy


1.5 oz Sonoma Bourbon.5 oz fresh orange juice.5 oz maple syrup
Four oz sage leaf tea*


Combine all ingredients in a glass. Garnish with a lemon wheel along with a sage leaf. Serve hot.

*Sage leaf tea: Bring one cup of water to a boil. Remove from heat and add five sage leaves. Cover and let steep for 5 10 minutes. Remove leaves.

By Kelly Looney of Sonoma Distilling Company in Rohnert Park, CA