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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.

Bigelow Tea’s Got The Blues! Happy National Blueberry Month!

Friday, July 1st, 2011

At Bigelow Tea, we keep away any summertime blues with blueberry mania!  Blueberries are tasty, lovely to look at, extremely nutritiousand they can be used as a key ingredient in so many different foods and libations – like tea!

July is National Blueberry Month, and we thought we’d share with you our love of this little blue fruit! If you like to garden, maybe you’ll want to try your hand at planting your very own blueberry bush! If that’s a bit too much effort, we hope you’ll give one of these two blueberry-inspired recipes a try.  First, taste our refreshing Fabulous Melon and Blueberry Fruit Salad and then sample some thirst-quenching Pomegranate Blueberry Iced Tea. Enjoy!

Fabulous Melon and Blueberry Fruit Salad


Bigelow Blueberry Acai Herb Plus Tea Bags
½ cup water
4 tablespoons lime juice
3 teaspoons sugar
1 pint blueberries
1 cup honeydew melon balls
1 cup cantaloupe melon balls
1 cup watermelon balls
Mint leaves for garnish

Yield: Serves  4


Add lime juice, water, sugar and Blueberry Acai Herb Plus Tea Bags to a saucepan; simmer  10 minutes, to infuse flavor.  Squeeze, to extract as much liquid as possible, then remove teabags.  Cool.

Add fruit to large attractive bowl, pour syrup over fruit, toss gently.  Garnish with mint leaves.

You can use any assortment of fresh fruits, depending on what is in season.

Add a different flavor sensation by substituting one of Bigelow’s Herb teas such as Red Raspberry or Pomegranate Pizzazz .

Pomegranate Blueberry Iced Tea


1 quart boiling water
Bigelow Pomegranate Pizzazz Herb Tea Bags
Bigelow Wild Blueberry Acai Herb Plus Tea Bag


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

Sweeten to taste, if so desired.

Image (top) via

Bigelow Tea’s Winning Green Tea Combos are Iced for June!

Tuesday, June 21st, 2011

With so many creative Bigelow® Green Tea combinations to try out, and in honor of National Iced Tea Month,Bigelow Tea is kicking it up a notch, a much cooler notch: iced tea combos! Bursting with flavor (and antioxidants!) our iced tea recipes are perfect for that warm summer afternoon.  Try out some favorites, like Bigelow® Green Tea and Raspberry Iced Tea or … Bigelow® Green Tea and Sweetheart Cinnamon Iced Teaor …. the ever delightful Bigelow® Green Tea with Mango and Perfect Peach Iced Tea. Here are recipes for all three:




2   Bigelow Red Raspberry Teabags
1   Bigelow Green Teabag
½  cup boiling water
2½ cups cold water


Pour boiling water over 2 Red Raspberry teabags and 1 Green Tea teabag.
Steep 3 to 5 minutes. Remove teabags.  Add cold water.  Sweeten to taste.
Pour into tall glass filled with ice…just sit back, relax, and enjoy!




2  Bigelow Sweetheart Cinnamon Teabags
1  Bigelow Green Teabag
½  cup boiling water
2½ cups cold water


Pour boiling water over 2 Sweetheart Cinnamon teabags and 1 Green Tea teabag.
Steep 3 to 5 minutes. Remove teabags.  Add cold water.  Sweeten to taste.
Pour into tall glass filled with ice…and sip to your heart’s content!




2   Bigelow Perfect Peach Teabags
1   Bigelow Green Tea with Mango Teabag
½  cup boiling water
2½ cups cold water


Pour boiling water over 2 Perfect Peach teabags and 1 Green tea with Mango teabag.
Steep 3 to 5 minutes. Remove teabags.  Add cold water.  Sweeten to taste.
Pour into tall glass filled with ice…and taste that flavor!

Image (top) via

Bigelow Tea Packaging Makes Storage a Cinch!

Friday, June 3rd, 2011

Among the many things to love about our Bigelow Tea varieties—in addition to the great taste and reported health benefits—are their freshness and full-bodied tea flavor! That’s why we put as much effort into making our packaging as we do our teas, ensuring that every cup you brew will be perfect. No need to purchase special containers for storing your Bigelow Teas!

That said, it’s helpful to understand the principles behind the packaging. It is the prolonged exposure to air, light and moisture that will diminish the potency of your tea and flavorings. So each Bigelow tea bag is individually wrapped in a foil pouch to seal in all the wonderful flavor and freshness. The tea bags themselves are of the highest quality—rated a 10 on a 1-10 scale for ability to maintain freshness. And our amazing loose teas come in special tins that protect the delicate tea leaves and flavorings. Either way, when you tear open a pouch or pop the lid, you get a burst of intense tea aroma that you know will create a deeply flavorful cup of tea!

Of course, the quality of the tea going into our bags and tins is just as important. Check out this video, where Bigelow Tea President Cindi Bigelow demonstrates how you can actually see the difference between our teas and those of lesser quality. You’ll be amazed:


Storage? No problem! Simply place the box of Bigelow Tea foil pouches or tin of loose tea in a cupboard away from heat and light. And never put tea in the refrigerator or freezer. The most important thing though, is to make sure that wherever you store your tea, it’s within easy reach so you can brew up a delicious cup anytime!

Another Great Event for Bigelow Tea!

Friday, May 20th, 2011

We had a great turnout for the Michael Quinlin Brain Tumor Foundation Walk in downtown Louisville, KY.  We had over 40 Bigelow Tea employees and their family members participate.  I was particularly blessed to see nearly all of our leadership team participate (minus those out of town).

Bigelow was prominently recognized for our sponsorship and participation. We were listed as a corporate sponsor on all of the walker’s shirts.  Dawn Gee, a popular local news lady, referred to our tea as “fabulous” in front of the crowd and encouraged everyone to get samples at our booth.  We were able to distribute many samples both teabags and brewed samples.  Another great event for Bigelow!

Steve Keys
Plant Manager
Bigelow Tea


Enjoy a Medley of Mint with Bigelow Tea!

Tuesday, May 17th, 2011

At Bigelow Tea, we love our mint! We’ve created a variety of refreshing mint teas to quench your thirst as well as some wonderfully savory (and sweet) mint-infused recipes to delight your palate. Two minty dinner selections in particular really hit the spot:  our simply awesome Medley Tabouleh Salad with Feta, Cucumber and Olives and our Lamb Chops with Plantation Mint Gravy. Delicious, and oh-so-minty!

Medley® Tabouleh Salad with Feta, Cucumber and Olives


o   6 Bigelow Mint Medley Herb Tea Bags*

o   ¾ cups bulgur wheat (tabouleh)

o   1¼ cups boiling water

o   1 large tomato, split and cut into ¼” dice

o   ½ cucumber, peeled, and cut into ¼” dice

o   ¾ – 1 cup crumbled feta cheese, about 4 ounces

o   ¼ cup thinly sliced scallions

o   ¼ cup chopped pitted Greek olives

o   1½ tablespoons extra virgin olive oil

o   1 tablespoon finely chopped fresh mint

o   ½  teaspoon salt/to taste

o   Freshly ground black pepper

Yield: Serves 4


o   Pour bulgur wheat into a bowl.  In a glass measuring cup, pour one cup boiling water over tea bags; steep 4-5 minutes.  Remove tea bags to a small strainer; using the back of the spoon, press as much liquid as possible back into the cup. If needed, add additional boiling water to measure 1 cup, then pour over the bulgur wheat.  Let stand until all the liquid evaporates, about 30 minutes, stirring occasionally. Put finished bulgur wheat in a salad bowl. Add tomato, cucumber, feta cheese, scallions, mint and olives, turning to mix well. Pour in the olive oil; add salt/pepper; toss again. Adjust seasonings to taste. Serve over bed of lettuce leaves.

Lamb Chops with Plantation Mint® Gravy


1 cup canned beef broth
Bigelow Plantation Mint® Tea Bags
2 tablespoons honey
1 tablespoon all-purpose flour
1 tablespoon butter, unsalted, at room temperature
6 bone-in lamb chops (about 3 lbs)
1/3 cup bread crumbs
1 tablespoon of finely chopped flat-leaf parsley
1 small clove garlic, minced
¼ teaspoon salt
¼ teaspoon freshly ground black pepper
¼ cup Dijon mustard

Yield: Serves 6


These lamb chops make an elegant meal, but are even better when served with this delicious minted gravy. The flavor comes from Bigelow Plantation Mint®, tea and a touch of honey gives it a hint of sweetness.

Preheat oven to 400ºF.

Combine the bread crumbs, parsley, garlic, salt, and pepper in a small bowl.
Using a brush, coat both sides of each chop with mustard, and press breadcrumb mixture onto chops.

Place chops on a rack on a baking sheet and bake for 25-30 minutes, or until medium-doneness is achieved.

While the chops are baking, bring beef stock to a boil in a small saucepan, turn off the heat. Add the teabags and steep for 10 minutes, making sure they are all submerged. Remove the teabags to a small strainer and using the back of a spoon, press as much liquid as possible back into the pan.

Stir in the honey and return to a boil, stirring until the honey is incorporated. In a small bowl, combine the flour and butter into a smooth paste, using a fork. Turn off heat, add the butter/flour mixture to the gravy, bit by bit, and whisk until it is incorporated and the sauce thickened.

Remove lamb chops from the oven, let stand for 3-4 minutes. Place on a serving platter and serve hot gravy on the side.

*Recipe serves 6 people—

12 loin chops = about 3 lbs (2 per person)

18 rib chops = about 3 lbs (3 per person)

6 shoulder chops = about 3 lbs (1 per person)

Nutritional Information:

Serving size: 1 chop (about ½ lb total)
Calories 502
Total fat 20g
Saturated Fat 8g
Trans Fat 0g
Cholesterol 195mg
Sodium 537mg
Carbohydrates 13g
Dietary Fiber 1g
Sugars 6g
Protein 64g

Photo (top) via


Bigelow Wins Best Decorated Bed at Annual Bed Race in Louisville, KY!

Thursday, May 5th, 2011

This week our bed race team enjoyed the grand honor of being selected as best decorated bed in the bed race held in the new KFC YUM center arena in downtown Louisville, KY, home to a major Bigelow production facility.

The theme for this year’s race was super heroes.  Our team came up with the brilliant idea of promoting our product’s antioxidant properties in developing the bed decorations.  The team made a large frame shaped like a teapot and put a cape on it.  It was highly decorated with ruffled paper including recycling scrap pieces of our teabag paper (for the white color needs).  The bed also had 4 pivoting teapot signs on each corner representing our 4 new herbal plus tea products.  Many sample teabags of our new herbal plus products were distributed to the crowds of people present for the event.

The actual bed race itself was not so successful.

The Bigelow bed ran into some cones in the course which severely impacted the runners.  Despite this we still placed 33rd out of 42 beds entered.  We beat several teams that normally place high each year like Coca Cola, PPG paints & Knight’s School of Welding (who makes the beds for many of the teams).  The event was carried on a local NBC affiliate WAVE 3 (and cable channel 441) and spots were included on several of the local news programs.  Bigelow was also listed for the award in the Louisville Courier Newspaper.  The team received a prize of a stereo system which I suspect will be raffled off among the team.  A nice trophy was also presented to the team which will be placed in our display case.

The amazing thing that came out of all of this was an invitation to show the decorated bed in the annual Kentucky Derby Pegasus Parade.  This parade is one of the top events in the entire 2 week festival (behind the Kentucky Derby horse races and the Thunder over Louisville kick-off event).  The parade route is typically lined with ~100,000 people, maybe more with the good weather that is forecast!  The event is a very popular TV event locally and will be televised live Thursday afternoon.  We will again have an opportunity to pass out sample teabags.

This is such a big deal in our goal to recognize the awesome work done by our employees.

Steve Keys
Plant Manager
Bigelow Tea