Passengers aboard the Queen Mary 2 enjoy traditional afternoon tea in the elegant Queens Room on deck three of the timeless ocean liner. Promptly at 3:30 p.m., white-gloved waiters in alabaster-colored jackets and burnished buttons make a grand entrance, arriving from a long sloping hall in parade, holding silver teapots aloft. Service is accompanied by live music. Waiters circulate among those seated at tables surrounding the dance floor, dipping and moving in an almost choreographed way while musicians play. Bearing trays laden with tiny sandwiches, warm scones and enough cake to make a Mad Hatter swoon, servers keep an eagle eye on cups needing replenishing.

A beloved part of Cunard’s White Star Service, the tradition of afternoon tea began in Britain, in 1840, allegedly by Anna Maria, Seventh Duchess of Bedford, who found herself hankering for something light in the afternoons to keep her hunger pangs at bay while awaiting dinner. Cunard embraced the tradition for more than 150 years. Today, a bespoke blend called Traditional Afternoon is served, created by Twinings Tea especially for Cunard. Blended from the finest quality Assam, Kenyon and Ceylon teas, it has a pleasantly robust flavor. Guests choose a malty Assam, or bergamot-scented Earl Grey, also by Twinings.

The history of the Twinings brand began in 1706 when it launched in London by tea merchant Thomas Twining. For the past 300 years, Twinings traded from its original address at 216 Strand, but sipping it at sea lends a beautiful layer to the experience that’s definitely hard to beat.