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Archives for the ‘Tea Recipes’ Category

Bigelow Tea Is Celebrating National Blueberry Month With Fabulous Blueberry Tea Recipes

‘Tis the season … for blueberries! This is the time of year when those sweet but tart blue bundles of yum ripen and are ready to be picked which his why the USDA has proclaimed that July is National Blueberry MonthBigelow Tea couldn’t be happier to celebrate this scrumptious fruit! To help you enjoy the month, we have two recipes that would satisfy even the most blueberry-licious demands of Violet Beauregarde from Willy Wonka.   Enjoy our Raspberry Royale Tea Jelly with Blueberries and our Blueberry Herb Tea Smoothie!  You will love blueberry flavors and the taste of our teas!

Raspberry Royale Tea Jelly with Blueberries



2 tbsp. cold water
2 tsp. unsweetened gelatin
1 cup boiling water
Bigelow Raspberry Royale Tea Bag
¼ cup white sugar
½ cup fresh blueberries


In a small bowl, sprinkle gelatin over 2 tablespoons of cold water – set aside.
In a medium bowl, steep the tea in the boiling water for 3 minutes.  Add the gelatin mixture and the sugar.  Stir until everything is completely dissolved.  Set aside to cool for at least 20 minutes.
Divide the blueberries among four ramekins or glasses and pour in just enough of the cooled jelly to reach the top.  Refrigerate until completely set, about 3 hours.  Serve chilled.

Recipe submitted by Lilica Brionn
Bigelow Recipe Contest 2011

Bigelow® Blueberry Herb Tea Smoothie



3/4 cup hot water
6 Bigelow® Herbal Tea Bags: (Perfect Peach®Red RaspberryTMChamomile Mango®Pomegranate Pizzazz®or Wild Blueberry with Acai Herb)
1 cup low-fat vanilla yogurt
1 cup frozen fruit (strawberries, mangos, raspberries, blueberries, or a combination)


In a measuring cup, combine hot water and 6 tea bags of your flavor choice listed above. Allow to steep for 3-5 minutes. Remove tea bags.
Allow tea to cool, then place in the refrigerator until well chilled.
In a blender, combine the yogurt, frozen fruit, and ½ cup chilled tea. Puree until smooth.
Pour into glasses and serve with a straw.

Image 1 by Jimmy Joe via

Bigelow Tea Wants You To Celebrate The Summer With Blueberry Picking!

It’s blueberry-picking season, and Bigelow Tea hopes you’ll get a chance to get outside this month and gather some fruit! Picking your own blueberries is great fun with family or friends, so find a local farm, grab a pail and start picking!

Fruit is a delicious and nutritious part of our diet, and freshly picked fruit is even better! Picking fruit like blueberries also allows everyone in the family to be a part of choosing excellent, whole foods. And, of course, it’s a great way to spend a summer day!

Here at Bigelow Tea, we’ve decided to take advantage of blueberry season with our Pomegranate Blueberry Iced Tea!  By using our Pomegranate Pizzazz Tea and Wild Blueberry with Acai Herb Tea, we’ve created the perfect complement to those blueberries you picked!  We know that our tea lovers and fruit lovers will appreciate this particular combination.  Sit back, relax and enjoy!

Pomegranate Blueberry Iced Tea


1 quart boiling water
Bigelow Pomegranate Pizzaz Herb Tea Bags
Bigelow Wild Blueberry with Acai Herb Tea Bag


Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herb tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.

Image by La Grande Farmer’s Market via Flickr

Bigelow Tea Offers Recipes To Try During July’s National Grilling And Ice Cream Month!

Summers are for family fun and tasty delights … and two ways to bring them both together are by grilling and making homemade ice cream!  Bigelow Tea highlights these two taste delights in July, which is National Grilling Month and National Ice Cream Month!

Grilling techniques and ice cream preferences vary based on cultural and regional tastes, and both offer countless styles and flavors. And the coolest part? Grilling and making ice cream are not just about what’s for dinner – they’re also about the journey, and making it fun for the whole family!

So enjoy these fantastic Bigelow Tea favorites. Grilling and ice cream … talk about summer perfection!

Tea Marinated Grilled Tofu


8 – 6 inch wooden skewers
1 – 14 oz. package extra firm tofu
Bigelow®Green Tea with Pomegranate Tea Bags
Bigelow® Earl Grey Tea Bags
2 cups hot water
½ teaspoon salt, plus additional for sprinkling
1 tablespoon honey
1 medium zucchini, cut into 1 inch rounds
8 Baby Bella mushrooms, cleaned (about 8 oz.)
2 tablespoons canola oil (for brushing)
Non-stick grill spray

Yield: Serves 4


Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes.
First, set wooden skewers in water and allow to soak for approximately 30 minutes.
Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes.
In large bowl, combine hot water and tea bags and steep for 5-7 minutes.
Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved.
Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes.
Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt.
Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust.

Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate.

Remove from grill and serve hot.

Vanilla Caramel Tea Ice Cream



1 ¾ cups (409mL) whole milk
Bigelow®Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar

Yield: 1 1/2 quarts

*This recipe is delicious using any of our Bigelow products. Other suggested flavors are: Constant Comment®, Vanilla ChaiPlantation MintFrench Vanilla, or Spiced Chai.



Requires Ice Cream Maker

In a small saucepan, combine ½ cup (125mL) milk (reserve remaining milk for later use) and 6 Vanilla Caramel tea bags over medium heat until bubbles are visible. Remove from heat and let steep for 6 minutes. Squeeze tea bags, remove, and discard.

In a small mixing bowl, beat the eggs, add the tea/milk mixture, remaining milk, cream and sugar. Pour back into sauce pan and heat over low heat until the custard thickens but does not boil. Remove from heat and strain; chill.

Pour into ice cream maker and follow manufacturer instructions.


Bigelow Tea’s Cindi Bigelow Has the Recipe For a Refreshing Iced Tea Month

 What’s better for celebrating Iced Tea Month than warm weather and cool, refreshing Bigelow iced tea! Well, how about a perfect summer recipe for a refreshing twist?  Here, Bigelow Tea President Cindi Bigelow chats with Amelie Wilson of News 12 Connecticut on What’s Cooking?, about some serious (but seriously easy!) culinary tea magic.


Is your mouth watering just thinking about that harmonious blend of Pomegranate Pizzazz in a tangy, light summer salad? Now add a tall glass of your favorite invigorating Bigelow Tea—chilled with Bigelow Tea ice cubes!—and watch Cindi share some great fresh-brewed ice tea tips!


Add Bigelow Tea’s Green Tea For Winning Chilled Combinations

Cookies and milk, bread and butter, tea and honey … some things just work beautifully together. Did you know that Bigelow Tea flavors, when combined, can make sublime iced tea? Although all tea varieties can be enjoyed together (hot or iced), our taste testers have discovered several standout pairings that we know you’ll love too. We call them winning combinations! Here are two combo recipes featuring the wonderfully delicate taste of green tea – a variety that always plays well with others.

Enjoy … and happy Iced Tea Month!

Winning Combination: Green Tea with Mango and Perfect Peach Iced Tea


2 Bigelow Perfect Peach Tea Bags
1 Bigelow Green Tea with Mango Tea Bag
½ cup (4 fl. oz.) boiling water
2½ cups (20 fl. oz.) cold water


Pour boiling water over 2 Perfect Peach tea bags and 1 Green tea with Mango tea bag. Steep 3 to 5 minutes. Remove tea bags.  Add cold water.  Sweeten to taste. Pour into tall glass filled with ice … and enjoy.

Winning Combination: Green Tea and Red Raspberry Iced Tea


2 Bigelow Red Raspberry Tea Bags
1 Bigelow Green Tea Bag
½ cup (4 fl. oz.)boiling water
2½ cups (20 fl. oz.) cold water


Pour boiling water over 2 Red Raspberry tea bags and 1 Green Tea tea bag. Steep 3 to 5 minutes. Remove tea bags.  Add cold water.  Sweeten to taste. Pour into tall glass filled with ice … and enjoy.

It’s Time To Taste New Recipes Using Bigelow Tea!

When Bigelow Tea holds a recipe contest, everyone’s a winner! Not only does one super-creative cook get to take home the grand prize, but each and every one of us of gets to taste and experience Bigelow Tea in so many new and delightful ways!

All of the “runner-up” recipes from our 2011 Recipe Contests tickled our taste buds too, and we wanted to share a few of them with you today. We hope you’ll give them a try … and please let us know which recipes you enjoy the most!

Bon appetite!

Earls Peppery Chicken
Recipe submitted by Linda Cifuentes


1 lb. boneless skinless chicken tenders
1 tbsp. coarsely ground black pepper
3 tbsp. flour
2 tbsp. olive oil
1 tbsp. butter
Bigelow Earl Grey Tea Bags
1 cup boiling water
1 tbsp. brandy
2 tbsp. light cream
1 tsp. finely ground pepper


In a shallow bowl combine coarse pepper and flour; dredge chicken tenders in mixture.  In a medium skillet, heat oil and add coated chicken.  Cook on medium heat 3 – 4 minutes on each side.
Meanwhile, make Bigelow Earl Grey Tea by steeping 3 tea bags in 1 cup of water.  Discard tea bags and set aside.
Heat butter, flour and remaining pepper in a medium saucepan.  Add remaining ingredients whisking constantly.  Bring to a boil then reduce heat and cook on medium high heat for 5 minutes until thick.  Pour mixture over chicken and simmer on low covered for 5 minutes.

Raspberry Royale Tea Jelly with Blueberries
Recipe submitted by Lilica Brionn


2 tbsp. cold water
2 tsp. unsweetened gelatin
1 cup boiling water
Bigelow Raspberry Royale Tea Bag
¼ cup white sugar
½ cup fresh blueberries


In a small bowl, sprinkle gelatin over 2 tablespoons of cold water – set aside.
In a medium bowl, steep the tea in the boiling water for 3 minutes.  Add the gelatin mixture and the sugar.  Stir until everything is completely dissolved.  Set aside to cool for at least 20 minutes.
Divide the blueberries among four ramekins or glasses and pour in just enough of the cooled jelly to reach the top.  Refrigerate until completely set, about 3 hours.  Serve chilled.

White Chocolate Pound Cake
Recipe submitted by Lori Peardon


1 cup butter
4 eggs
2½ cups self-rising flour
1 cup sugar
1 cup Bigelow White Chocolate Obsession Tea, brewed and cooled


Grease and flour 9x5x3 inch baking pan. Combine butter, eggs, sugar and brewed tea. Add flour and mix thoroughly.
Turn batter into pan and bake for one hour at 325˚F.  Cool 15 minutes before turning cake onto a wire rack.


A Nutritious And Quick Meal To Ease A Busy Day

With your busy lifestyle, it’s fantastic to stumble upon recipes that mix nutritious eating, quick prep, and fabulous taste.  And if you add in I Love Lemon and Green Tea from Bigelow Tea, you have it all as you can see with our Seared Scallops in Lemon Broth and Oven Cooked Green Tea Rice.

Scallops are a rich source of protein and vitamin B12, which make them a good choice for a delicious and simple dinner.  Combined with our oven cooked Green Tea Rice, we’ll have you in and out of the kitchen in no time. These two recipes are bound to be big hits in your house!

Seared Scallops in Lemon Broth


2 cups (500mL) chicken broth
Bigelow I Love Lemon® Herb Tea Bags
2 teaspoons (10mL) butter
1 teaspoon (5mL) olive oil
1 pound (500g) sea scallops
2/3 cup (160mL) frozen peas
2 cups (500mL) cooked rice
Zest from a whole lemon

Yield: Serves 4. Cook Time: 25 minutes. Prep Time 15 minutes.


Boil chicken broth in small saucepan, remove from heat and add Bigelow I Love Lemon tea bags. Infuse for 10 minutes.
Meanwhile, rinse scallops and pat dry. Sprinkle lightly with salt and pepper. Add olive oil and butter to large non-stick skillet. When butter is foaming, add scallops and cook flat side down until well browned; turn and cook other side. Cook scallops for approximately 6-8 minutes total time.
Bring tea broth to a boil, add peas and cook 4 minutes.
Place ½ cup rice each in shallow soup bowls; place scallops evenly over rice, pour lemon pea broth over scallops and garnish with lemon zest.


Oven Cooked Green Tea Rice


2 cups (500mL) water, boiling
1 tbsp. (15mL) butter
Bigelow® Green Tea Bags   or American Classic Island Green Tea
1 cup (250mL) uncooked long grain rice
½ (2.5mL) teaspoon salt

Yield: Serves 4 – Prep Time: 10 minutes Cook Time: 30-35 minutes


Combine boiling water and Bigelow® Green Tea Bags together. Let stand for 10 minutes.
In a 1-quart (1L) casserole bowl, combine green tea and butter; stir until butter melts. Stir in rice and salt. Cover casserole bowl.
Bake in a preheated 350ºF (180ºC) oven for 30-35 minutes or until rice is tender and liquid is absorbed. Fluff with a fork before serving.
This recipe can be doubled for a crowd. For an interesting twist substitute quick cooking barley for the rice.


Bigelow Tea Brings You Delectable Tastes To Celebrate National Barbecue Month

The month of May not only brings spring flowers and Memorial Day, but also the beginning of the BBQ season with National BBQ Month! No matter where you live or what you like to cook, grilling is an easy and versatile way to bring out mouth watering barbecue flavors! Here at Bigelow Tea we know you will savor our delicious and unique recipe for Grilled Green Tea Chicken and Peaches, made with our Green Peach Tea. Fire up the grill and get the marinade ready for this lip-smacking Bigelow Tea recipe hit!

Grilled Green Tea Chicken and Peaches 


1 whole chicken – cut up – about 4-5 pounds
¾ cup (180mL) water
Bigelow Green Tea with Peach Tea Bags
1/3 cup (80mL) honey
1 teaspoon (5mL) freshly ground pepper
¼ cup (60mL) extra virgin olive oil
Freshly grounded pepper and salt to taste
4 fresh peaches, halved and pitted

Yield: Serves 4 – Prep Time: 10 minutes – Cook Time: 55-65 minutes


Instructions for Marinade:

In a small saucepan over medium high heat, bring water to the boil and add teabags, reduce heat and simmer for 10 minutes reducing liquid by ¼. Stir in honey and black pepper.

Instructions for Grilling Chicken:

Preheat grill. Rub chicken with the olive oil and sprinkle lightly with salt and pepper. Place chicken on grill, turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade. Cover grill and cook chicken for 15 minutes, brush again with marinade, and cook for another 15 minutes, turn over and brush with marinade and continue cooking for another 20 minutes. Check chicken with a meat thermometer which should read 140-150*F. Remove from heat.

Brush peaches with marinade and place cut side down on grill. Grill for 3-4 minutes. Turn, brush with marinade and grill for another 3-4 minutes.

 Image by scubagirl66 via

Tasty Constant Comment® Delicacies from Bigelow Tea!

At Bigelow Tea, we love; that’s LOVE eating kebabs! Especially, when they’re made courtesy of our Constant Comment® tea!  These skewered gastronomical delights – our very own Lamb Kebabs with Mashed Sweet Potatoes – are simply mouthwatering. They can be enjoyed as a main course or appetizer. Consider doubling the recipe because everyone will want second helpings!

Bon appétit!

Lamb Kebabs with Mashed Sweet Potatoes


6 Bigelow Constant Comment® Tea Bags
¾ cup hot water
½ cup honey
2 tsp. cumin
½ tsp. ground cloves
20 – 1½ inch cubes boneless leg of lamb
3 medium sweet potatoes
4 metal or wooden skewers (wooden skewers must be soaked for at least 1 hour)
Dash of salt
¼ cup butter 

Yield:  4 servings


1. Brew Constant Comment® teabags in ¾-cup hot water. Remove teabags and discard, squeezing to extract as much liquid as possible; add honey, cumin and ground cloves and mix well.
2. Place lamb cubes in large glass casserole and pour tea mixture over lamb. Mix well and set aside.
3. Pierce sweet potatoes and microwave on high until tender 10-12 minutes, turning once (time will vary according to microwave).
4. Meanwhile, thread 5 pieces of lamb onto each skewer. Sprinkle with a little salt and brush with marinade. Preheat broiler; broil lamb, brushing with marinade, 3-4 minutes per side or until cooked to medium.
5. Remove pulp from sweet potatoes and mash with butter. Keep warm on low in microwave. To serve, divide sweet potatoes into four servings, top with skewers of lamb.

Cooking Up Springtime Treats And Meals With Bigelow Tea!

Spring is here and families gather … and whether you take part in an Easter breakfast, a Passover Seder or any springtime custom, food and drink are sure to be part of the festivities. Bigelow Tea takes great pleasure in fine food and family, especially dishes that are prepared with the flavors of our tea!

So as you and your loved ones celebrate the spring, here are a few recipes that your guests will appreciate: I Love Lemon Quick Bread for Easter morning; Peach Chai Iced Tea, made with Kosher tea for Passover; and Chamomile-braised Chicken for a beautiful spring dinner.



I Love Lemon Quick Bread


½ cup milk
Bigelow I Love Lemon® Herb Tea Bags
1-1/2 cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup butter (1 stick), at room temperature
2 large eggs
1 teaspoon lemon rind, grated
½ tablespoon poppy seeds (optional)

Yield: Yields one 4″ x 9″ loaf.


Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside.

Preheat oven to 325° F. Grease 4″ x 9″ loaf pan.

In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture; stir after each addition. Add lemon rind and stir until well blended.

Pour batter into saucepan. Sprinkle poppy seeds evenly on top. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.

Peach Chai Iced Tea


1½ cups cold water
Bigelow® Perfect Peach® Herbal Tea Bags
Bigelow® Spiced Chai Tea Bags
7 cups of cold water


Place 1½ cups boiling water over tea bags in a 4-cup glass measuring cup. Let steep for 10 minutes. Squeeze and remove tea bags, let the concentrated tea cool. Pour concentrate into a 3-quart pitcher. Add the cold water and stir. Pour into ice-filled glasses and serve.

Recipe created by Dorinda of Covington GA
3rd place winner 2007 Iced Tea Recipe Contest

Chamomile-braised Chicken


Bigelow ® Cozy Chamomile Herb Tea Bags
1 cup chicken broth
1 tablespoon agave nectar or honey
8 chicken thighs, bone in, skin on
2 teaspoon salt
2 teaspoon pepper
1 tablespoon olive oil
1 cup baby carrots diced
1 medium onion diced
1 celery rib diced
¼ cup chives diced

Yield: Serves 4


Preheat oven to 350° F.

Using a small saucepan, bring chicken broth to a boil. Turn off heat and allow tea bags to steep in broth for 5 min. Discard tea bags. Add agave nectar and stir to dissolve. Season both sides of chicken with salt and pepper.

Heat a large, oven proof sauté pan on med-high. Add olive oil. Once oil is heated, add chicken thighs, skin side down. Once skin is golden brown (5 min), turn chicken over and allow to cook for an additional 5 min. Remove chicken from pan and place on a plate. Using the same pan, reduce heat to medium and add carrots, onion and celery. Sauté vegetables for 3 minutes. Add ½ cup of the Chamomile Tea broth to deglaze the pan and allow liquid to reduce by ½ (5 min). Place reserved chicken back in pan over the sautéed vegetables. Pour remainder of reserved broth over chicken. Place uncovered pan in oven. Bake 25 minutes. Remove from oven. Serve on warm plates. Garnish with chives.