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Mobilizing The Planet With Bigelow Tea On Earth Day

Tuesday, April 17th, 2012

Each year, April brings us her famous “showers,” leading to the first buds of spring, a hankering for iced tea and a special day to embrace the environment and re-commit ourselves to sustainability: Earth Day! As you probably guessed, Bigelow Tea is a big fan of Earth Day and all that it stands for.

Earth Day began in 1970 and has since grown into a month-long celebration of the planet and a call to preserve the environment. This year Earth Day takes place on April 22nd, but earth-related activities and events are being held all month, and in every corner of the world. The theme of Earth Day 2012 is “Mobilize the Earth.”

Every day at Bigelow Tea we put a lot of energy into protecting our planet. Our commitment to what we call Sustainabili-TEA can be seen in our efforts to reduce waste, conserve energy, and work with tea and herb suppliers who also engage in sustainable practices. Sustainabili-TEA is, quite simply, the right thing to do.

We’d love to know how you will spend your Earth Day and what “doing the right thing” means to you (for example, do you compost your tea bags)? Please share your thoughts with us on our Facebook page. Together, we can “mobilize the Earth” and preserve it for future generations!

As Bigelow President Cindi Bigelow said, “Do the right thing, and good things will follow.”

Image by Evelyn Simak via

Tasty Constant Comment® Delicacies from Bigelow Tea!

Friday, April 13th, 2012

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.

Household Tea Tips For You From Bigelow Tea

Tuesday, April 10th, 2012

With spring going strong you may be feeling the urge to do a little spring cleaning or get started on your gardening.  Here at Bigelow Tea, the season reminds us of just how amazing the versatili-TEA of our tea is!  So whether you are looking to clean your furniture and floors or repot some plants for spring, we’ve got some green tips for you!

While you are brewing your energizing morning cup of black tea, make it a double batch and use the extra elixir to help clean your furniture, floors and wood in your home.  Simply boil two tea bags in a quart of water and let it cool; then dip a soft cloth in, wring out the excess and use it to wipe away the dirt and grime. Buff dry with a clean, soft cloth. Voila! Clean and spiffy!

For those of you who want to go green in a big way, cultivate your green thumb with leftover green tea bags, and repot your acid-loving plants to maximize soil nutrients. Simply remove the plant from the pot and place two or more used green tea bags at the bottom of the planter; when you re-pot, the tea bags retain water and leach nutrients into the soil!  Your plants will love you, and so will the Earth as you reuse your used tea bags.

This is sustainabili-TEA at its best!

Now you might be tired after all that cleaning and planting, so be sure to reward yourself with a nice cup of Bigelow Tea … after all, for all the great uses and tips for your extra tea, enjoying Bigelow Tea as your beverage of choice is really the best!

Image by: Kevin Dooley via

Bigelow Tea Salad Dressings Make Veggies More Exciting!

Tuesday, March 13th, 2012

Since March is National Nutrition Month and at Bigelow Tea we’re inspired to help “get your plate in shape” with healthier eating! The Academy of Nutrition and Dietetics recommends filling half your plate with fruits and vegetables – a strategy that instantly adds color, vitamins, minerals and fiber to your diet.

We know … slicing and dicing produce sometimes can feel like a chore, but try reviving your recipe repertoire with this delicious salad – then enhance it with one of these three Bigelow Tea herb tea-infused dressings. Try ‘em all to find your fave!

Chopped Veggie Salad

½-1 cup each:

Cucumber (scoop out seeds) diced
Tomatoes (scoop out seeds) diced
Green yellow and red peppers diced
Carrots diced
Zucchini diced
3 tablespoons scallions diced
3 tablespoons fresh dill
2 tablespoons fresh parsley
½ cup of fresh lemon juice
1 tablespoon lemon zest

Yield: 4-6 servings

Prep Time: 15 minutes

Cook Time: N/A


Cut up all veggies and place in a bowl. Mix. Add dill, parsley, lemon juice and lemon zest.
Dress with any Bigelow Tea Vinaigrette.


Lemon Ginger Herb Plus Salad Dressing


Bigelow® Lemon Ginger  Herb Plus Tea Bags
1 cup boiling water
2 tablespoons extra-virgin olive oil
2 tablespoons white wine vinegar
1 tablespoon honey
¼ cup fresh lemon juice
2 teaspoons minced shallot
2 teaspoons fresh mint chopped
Dash of salt

Yield: 6 servings

Prep Time: 15 minutes

Cook Time: N/A


Place Bigelow® Lemon Ginger Herb Plus tea bags into a measuring cup, pour boiling water over tea bags and let steep 15 minutes. Squeeze liquid out of tea bags and discard tea bags. Chill. Whisk together chilled tea, shallots, mint and honey. Then add the vinegar, lemon juice and salt. Whisk into mixture. Lastly, whisk the oil into the mixture. This dressing can be used for a garden salad, drizzled on fresh tomatoes with basil or cucumbers and fresh mint.

Blueberry Acai Vinaigrette


1/2 cup white wine vinegar
Bigelow Herb Plus Wild Blueberry Acai Tea Bags
1 tablespoon honey
2 tablespoon Dijon Mustard
1 small clove garlic
1 cup vegetable oil
1 teaspoon salt
A pinch of black pepper
*Optional – tarragon, fresh, chopped or dried

Yield: 1 1/3 cups of dressing


Pour the vinegar into a small microwave-safe bowl, and cook on high for 1 minute, or cook in a saucepan on medium heat, until bubbles are visible. Remove, add the teabags, and steep for 5 minutes. Remove the teabags to a small strainer and, using the back of a spoon, press as much liquid as possible back into the bowl. Stir in the honey and mustard, then pour the mixture into an electric blender or a food processor. Add garlic and salt. Slowly drizzle the oil while the machine is running until it is smooth and creamy. Cover and refrigerate if not using right away.


Red Raspberry Vinaigrette


Bigelow Red Raspberry Herb Tea Bags
1/2 cup of boiling water
2 tablespoons minced onions
1 teaspoon salt
2 tablespoons rice vinegar
2 teaspoons sugar
1 garlic clove, minced
1/2 cup olive oil or extra virgin olive oil


Steep 6 tea bags in 1/2 cup of water for 10 minutes; after the tea bags have been removed, yield will be about 1/4 cup of Red Raspberry® Herb Tea. Saute minced onions and minced garlic in 1/2 of the oil until translucent in color. Add tea, vinegar, salt and sugar. Simmer for about 2 minutes, whisking constantly. Remove from heat. Add the remaining oil, whisk vigorously until emulsified. Transfer into a bottle and shake it up before using.

For a more intense raspberry flavor, replace the rice vinegar with Raspberry vinegar.


Getting Ready for the Holidays … Bigelow Tea Rustles Up Some Scrumptious Cookies!

Friday, December 9th, 2011

The holiday elves are baking up a storm at Bigelow Tea— with festive cookies that will delight children and adults, alike.  With so many to choose from, we wanted to share one of our seasonal favorites, Lemon Lift® Glazed Butter Cookies along with a special icing recipe containing  Bigelow Eggnogg’n Tea … a fantastic addition to any of your baked goodies!

Enjoy your holiday treats this year!

Lemon Lift® Glazed Butter Cookies


⅔ cups confectioners’ sugar
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
¼ teaspoon salt
Bigelow Lemon Lift® Tea Bag

Yield: Makes about 4 dozen cookies


Beat together sugar and butter until smooth and creamy. Stir in flour and salt, blending until dough is formed. Divide dough in half; shape into disks and wrap in plastic wrap. Chill 30 minutes.

Preheat oven to 350° F.
Roll dough on lightly floured surface to ¼” thick. Cut into shapes with cookie cutters, re-rolling scraps for additional cookies.

Place cookie shapes on ungreased cookie sheets and bake 12-15 minutes, or until edges start to brown. Remove cookies to wire racks to cool. Drizzle with Lemon Lift Glaze.

Lemon Lift® Glaze:

Pour 2 tablespoons boiling water over 1 Bigelow Lemon Lift teabag in a small bowl. Let steep 5 minutes. Remove teabag, squeezing out liquid. Gradually stir in 1 to 1 ½ cups confectioners sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired.

Icing (The Crowning Glory to your Holiday Cookies!)


1 cup water
Bigelow Eggnogg’n Tea Bags
2 cups 10x confectioners sugar (powder sugar)


Boil water. Place 4 teabags in water and steep for 3-4 minutes. Remove teabags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency.

Can be used as an icing for holiday cookies, scones, muffins, or ice cream

Bigelow Tea Kicks Off The Halloween Season with A Decadent Caramel Inspired Delight!

Friday, October 21st, 2011

In appreciation of  National Caramel Month, the culinary ghosts and goblins at Bigelow Tea have concocted a delicious dessert that combines the complex and complementary flavors in Bigelow Vanilla Caramel Tea with bittersweet chocolate and creamy custard!  Our Vanilla Caramel Chocolate Custard is a Crème Brûlée combination that is decadent and delicious and tantalizing to the palatewith or without that final crisp sugar topping!  It’s a fantastic treat, enjoy!

Vanilla Caramel Chocolate Custard or Crème Brûlée


2 cups heavy cream
Bigelow Vanilla Caramel Tea Bags
2 ounces bittersweet chocolate, finely grated
6 egg yolks
½ cup + 2 tablespoons sugar

Yield:   Serves 6


  1. Preheat the oven to 300ºF. Bring a kettle of water to a boil.
  2. In a small saucepan, gently heat the cream until tiny bubbles form at the edge of the pan. Add the teabags, infuse for 4 minutes, then remove them to a small strainer and using the back of a spoon, press to extract as much tea as possible back into the saucepan. Turn off the heat, whisk the chocolate into the cream, then set aside.
  3. Combine the egg yolks with ½-cup of sugar in a medium bowl and beat until the yolks are pale yellow and slightly thickened. Slowly whisk in the cream. Divide the liquid among 6 custard cups or individual ramekins. Place the filled cups in a large baking dish. Pour enough boiling water into the baking dish to come halfway up the sides of the ramekins. Bake in the oven until the custards are set around the edge but a little wobbly at the center, about 50 minutes to 1 hour. Remove and let them cool in their water bath. Cover with plastic wrap and refrigerate for several hours or overnight.
  4. Make the sugar topping. Before serving, sprinkle the remaining sugar evenly over the custards. If you have a propane torch, heat the sugar until it bubbles and browns. Or, position the broiler rack as close to the heat as possible and broil until sugar melts and forms a hard top. Watch carefully that it does not burn. Remove and let stand a few minutes before serving.


Image (top) via

Bigelow Tea Serves Up Some Palatable P’s: Pork Chops, Plantains And Pomegranate Pizzazz®!

Tuesday, September 27th, 2011

Join Bigelow Tea this September, as we bid a fond farewell to the sizzling days of Summer and usher in the colorful and cool season of autumn! What better way to celebrate than with some mouthwatering roasted chops (pork chops that is!) some tasty plantains, and our very own antioxidant-packed Bigelow Pomegranate Pizzazz Tea®!

Bon appétit!

Roasted Pork Chops Pomegranate Pizzazz ® over Mashed Plantains



4 cups of water
¼ cup kosher salt
2 tablespoons honey
3 garlic cloves, mashed
3 sprigs of rosemary
1 tablespoon peppercorns
10 Bigelow Pomegranate Pizzazz® teabags
4 (¾ inch thick) rib pork chops 8-10 ounces each (about 2 pounds total)
1 cup of boiling water
½ cup orange juice
2 tablespoons brown sugar
Olive oil
4 large yellow plantains, rinsed and sliced into 2-inch chunks with peel on
1 tablespoon canola oil
3 garlic cloves, minced
2 large shallots, diced (about ½ cup)
Salt and pepper

Yield:   Serves 4


Combine water, salt, honey, garlic, rosemary and peppercorns in a large pot, cover and bring to a fast boil. Remove from heat. Add 5 Bigelow Pomegranate Pizzazz® teabags. Steep 20 minutes. Remove teabags from brine, extracting as much liquid as possible. Allow to cool and chill until ready to use. The brine should be completely cold before adding the pork chops.

Combine pork chops and brine solution in a large plastic bag, Chops should be completely submerged. Place the sealed bag in a large glass bowl or container and refrigerate, at least 2 hours or up to 4 hours.

Plantains Directions:

Put plantains in a heavy saucepan with enough cold water to cover. Bring to a rolling boil. Lower to medium heat and simmer covered until the plantains are tender and peeking out of the peel, about 20 minutes. Drain plantains, reserving cooking liquid. When cool enough to handle, peel and mash the plantains until smooth, adding cooking liquid as needed. Set aside.

Remove the pork chops from the brine, rinse and pat dry. Discard brine solution. Heat the olive oil in a large skillet over medium-high heat until shimmering but not smoking. Working in two batches, carefully add pork chops to skillet and brown, about 3 minutes on each side. Transfer seared pork chops to a baking pan and set aside.

Preheat oven to 400 degrees

Add 5 Bigelow Pomegranate Pizzazz® teabags to boiled water. Steep 5-8 minutes. Remove teabags, extracting as much liquid as possible. Add brewed tea, orange juice and brown sugar to the skillet and simmer until reduced by about half. Pour sauce over pork chops and place the baking pan in preheated oven. Roast until an instant-read thermometer inserted horizontally registers 150°F, 7-9 minutes. Remove from oven and allow to rest 5 minutes before cutting.

While the pork chops roast, wipe the skillet clean and heat the canola oil in a large skillet over medium heat. Add the shallots and garlic and sauté about 3 minutes. Add the plantains and sauté until heated through. Add salt and pepper to taste.

Serve the pork chops over the mashed plantains. Pour sauce over pork and garnish with a sprig of rosemary.

Life’s a Peach at Bigelow Tea!

Friday, August 5th, 2011

Life is indeed a peach when you enjoy your Bigelow Tea every day! And during August, which happens to be National Peach Month, everything is peachy keen. So, today we’re sharing one of our delectable peach-inspired recipes. Plus, to help you beat the hot August heat, we’ve got a few thirst quenching peach inspired libations for you to try out. Enjoy!

Grilled Green Tea Chicken and Peaches


1 whole chicken – cut up  (about 4-5 pounds)
¾ cup water
Bigelow Green Tea with Peach Tea Bags
⅓ cup honey
1 teaspoon freshly ground pepper
¼ cup extra virgin olive oil
Freshly grounded pepper and salt, to taste
4 fresh peaches, halved and pitted

Serves 4

Instructions for Marinade:

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

Instructions for Grilling Chicken:

Preheat grill. Rub chicken with olive oil, 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 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 (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.

Just Peach Smoothie

(the kids will love this!)


Bigelow Perfect Peach Bigelow Herb Tea Bags
¾ cup boiling water
1 ½ cups light fat free peach yogurt
1 cup fresh peaches
1 cup frozen peaches
2 teaspoons of honey

Serves 4


Combine boiling water and tea bags.  Allow to steep for ten minutes, discard the tea bags.

Chill tea in the refrigerator.  In a blender combine yogurt, fresh and frozen peaches, honey and chilled tea. Blend until smooth.   Top with a mint leaf and enjoy!

Peach Chai Iced Tea

(Iced Bigelow Tea and peaches: a refreshing combination for summer!)


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


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

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.

Image (top) via

Beat the Heat with Bigelow Tea’s Refreshingly Cool Iced Tea!

Tuesday, July 19th, 2011

The temperature barometer is rising with each summer day, so perhaps you’re thinking about something cold and refreshing to quench your thirst?  Bigelow Tea to the rescue with some delicious iced tea recipes to cool you down! Sip and enjoy!



2    Bigelow I Love Lemon® Teabags
1    Bigelow English Breakfast Teabag
½   cup boiling water
2½  cups cold water


Pour boiling water over 2 I Love Lemon® teabags and 1 English Teatime® teabag.
Steep 3-5 minutes. Remove teabags.  Add cold water.  Sweeten to taste.
Pour into tall glass filled with ice.



10 Bigelow® Teabags, any variety*
4 cups of boiling water, set aside 1 cup
¾ cup sugar
2 cups ice cubes
4 tablespoons fresh lemon, lime or orange juice (optional)


Steep teabags in 3 cups boiling water for 5 minutes. Meanwhile, pour remaining  1 cup boiling water into a medium saucepan; stir in sugar. Bring back to boil over medium-high heat, stirring occasionally. Boil 5 minutes; remove from heat.

Squeeze liquid from teabags ; discard bags. Pour tea into 13×9-inch baking pan, stir in sugar mixture. Stir in ice until dissolved. If desired, stir in juice.  Freeze 4-5 hours, stir once an hour during last three hours of freezing. Tea mixture should be partially frozen so it is icy/slushy, but not frozen solid.  Spoon frosty iced tea into dessert dishes;  garnish with fresh fruit, mint sprigs – as desired.

Yield: Six 2/3-cup servings

*Green Teas tend to be milder in flavor; so when preparing with any Bigelow® Green Teas, use 15 bags.

Tips: If mixture becomes frozen solid, defrost on counter about 15 minutes and break up, using ice cream scoop or strong serving spoon.

National Grilling Month and National Ice Cream Month are Both Bigelow Tea Favorites!

Wednesday, July 13th, 2011

Bigelow Tea thinks July is pretty special, being both National Grilling Month and National Ice Cream Month! So grill out with a fantastic Bigelow Tea recipe, then whip up a Bigelow Tea infused Ice Cream treat for dessert!  Here’s the skinny:

Our Lamb kebabs are delicious, feature  Bigelow Constant Comment®, and are perfect with whipped sweet potatoes! Then top off your night with IIce cream – it cheers us up when we’re sad and it makes kids jump with glee! Our Minty Chocolate Ice Cream Float will do the job!

Dinner off the grill and ice cream – the quintessential summertime treat!

Lamb Kebabs with Mashed Sweet Potatoes


Bigelow Constant Comment® Tea Bags
¾ cup (180mL) hot water
½ cup (125mL) honey
2 tsp. (10mL) cumin
½ tsp. (2.5mL) ground cloves
20 – 1½ inch (4.5cm) 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 (60mL) butter

Yield: Serves 4 – Prep Time: 20 minutes – Cook Time: 15-20 minutes.


Brew Constant Comment® tea bags in ¾-cup (180mL) hot water. Remove tea bags and discard, squeezing to extract as much liquid as possible; add honey, cumin and ground cloves and mix well.
Place lamb cubes in large glass casserole and pour tea mixture over lamb. Mix well and set aside.
Pierce sweet potatoes and microwave on high until tender 10-12 minutes, turning once (time will vary according to microwave).
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.
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.
And don’t forget dessert!

Minty Chocolate Float


Bigelow Plantation Mint® Teabags
6 cups water
3 tablespoons sugar
12 tablespoons chocolate syrup
1 quart chocolate chip ice cream (or mint chocolate chip)
12 tablespoons club soda

Yield: Serves 6


Place 6 cups boiling water over teabags in heat-stable container. Let steep 10 minutes. Squeeze and remove teabags; add sugar and chocolate syrup. Stir until dissolved. Allow tea to cool, then chill in refrigerator, at least ½ hour. To serve, place 1 scoop of ice cream into each glass. Add the tea mixture. Top off by adding 2 tablespoons club soda to each glass. Serve immediately.