A method and apparatus for infusing a liquid with a flavoring or a scent. The method and apparatus may be used to produce soups and beverages, including tea-based beverages which use various flavoring agents, and also scented products. Further, the method and apparatus allow for fine adjustments to infusion conditions such as submersion time and temperature, and preparation (such as chopping or grinding) of the flavoring or scent agents, to allow for the consistent, repeatable preparation of a high quality flavored or scented liquid.