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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


Ingredients:

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

Instructions:

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


Ingredients:

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

Instructions:

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 Swktalk.com

 

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

Bigelow Tea Goes Kid Krazy with Yummy FruiTEAs!

Wednesday, April 13th, 2011

Trying to figure out how to get the kids excited about natural dessert treats?  When you plan your next birthday party, have fun and experiment with Bigelow Tea‘s FruiTEA Wigglers.  Kids and adults totally love these fruit-filled gelatin treats! The secret ingredient is, of course, our fruit-flavored herb tea! You can try different flavors and even combine them—you just can’t go wrong with this sweet treat. And, if you want to practice your own Sustainabili-TEA, here are some ideas to make your children’s party eco-friendly.  Above all, have fun with it!

FruiTEA Wigglers

Ingredients:

  • 6 Bigelow® Red Raspberry Herb Tea bags*
  • 2 cups boiling water
  • 2 tablespoons sugar
  • 1 cup cold water
  • 1 packet unflavored, unsweetened gelatin (1 tablespoon)
  • 1 cup fresh raspberries (or other fresh fruit such as blueberries, strawberries, or diced peaches)
  • 6 small tea cups

Yields: 6  4oz. servings

Instructions:

  • Place teabags in 2 cups boiling water and allow to steep for 3-5 minutes.  Remove tea bags and discard.  Add 2 tablespoons sugar to hot tea, stir to dissolve.
  • Meanwhile, place ¼ cup of cold water in a medium bowl and add the gelatin.  Stir to combine.  Allow to sit for 2 minutes.
  • Add hot, sweetened tea to bowl with gelatin, whisk to combine.
  • Evenly distribute the raspberries (or other fresh fruit of your choice) among the teacups.
  • Divide the gelatin mixture evenly between the teacups.  Carefully place them in the refrigerator to chill for at least 3 hours, or until set.
  • Serve with whipped cream, if desired.

*Variations: You may substitute any of Bigelow’s fruit-flavored herb teas—such as Perfect Peach, I Love Lemon, or Pomegranate Pizzazz—in this recipe. Also, you can mix equal amounts of different teas: Perfect Peach plus Red Raspberry or I Love Lemon plus Red Raspberry are two delicious combinations.

Photo (top) via Russmarket.com.

Kicking It Up a Notch … Seasoning Your Veggies With Bigelow Tea!

Tuesday, February 22nd, 2011

You know the culinary wizards at Bigelow Tea love to cook with their favorite ingredient – tea. Over years of experimentation in the kitchen, we’ve come up with an exciting repertoire of scrumptious recipes for any meal of the day!

While the Chinese have been cooking with tea for centuries, it’s fairly new in North America. But now top chefs use tea in a variety of ways: as a substitute for water when making rice, soup, or boiling vegetables; adding unique flavors to broths and marinades; and to season steamed vegetables. You’ll be pleasantly surprised at how tasty steamed vegetables are when you “kick it up a notch”– by adding your favorite Bigelow tea to the mix!

This is how it’s done:

  1. Fill a pot with water and bring to a boil. Add your usual seasonings, such as salt and pepper, and a few Bigelow Tea tea bags.
    NOTE: Choose whatever type you want and don’t be afraid to experiment with different teas. You’ll find that some flavors work better with certain vegetables than others. It’s really a matter of personal taste, so just have fun with it!  The quantity of tea bags you use is also a matter of personal preference. The more teabags there are, the stronger the flavor will be. Take care not to overdo it, otherwise the vegetables’ natural flavors will be overpowered by the seasoning.
  2. Remove the pot from the heat and cover for 5 minutes. Then, remove the tea bags (after the 5 minutes has elapsed).
  3. Put the pot (with tea bags removed) back on the heat. Place your vegetables in a vegetable steamer basket over the pot, cover and steam for approximately 10 minutes (steaming time varies according to the type of vegetable).
  4. Serve immediately.

Enjoy!

Photos via Livestrong.com

Happy Valentine’s Day from Bigelow Tea!

Monday, February 14th, 2011

Love is in the air at Bigelow Tea!  To set the mood, we thought we’d share some of our Valentine’s Day favorites with you, just in time for the big day.

Nothing says romance like chocolates and champagne, so you’ll love our Darjeeling and Dark Chocolate Pots and our Pomegranate Pizzazz Champagne Punch!  And you can curl up by the fireplace with your significant other with our winning combination of Green Tea and Sweetheart Cinnamon Iced Tea. Or perhaps our spectacular Naugh-TEAS: the cupids at Bigelow Tea have concocted some ‘take-me-to-the-moon’ Mar-TEA-nis for all you romantics out there on Valentine’s Day!

A little chocolate…

Darjeeling & Dark Chocolate Pots

Ingredients

½ cup whole milk
2 tea bags, Bigelow® Darjeeling
¾ cup bittersweet chocolate chips (60% cacao content) or semi-sweet chips
1 egg
Pinch of salt

Yield: Serves 4

Instructions

  • In a glass measuring cup, heat milk in the microwave for 1-2 minutes, or until very hot. Alternatively, this step can be done in s small saucepan over medium-high heat on the stovetop.
  • Place the tea bags in the hot milk and allow to steep for 2 minutes. Thoroughly squeeze out teabags into milk before discarding. Meanwhile, place chocolate chips in a blender and process until finely chopped.
  • Pour the hot tea infused milk over the chocolate and blend until smooth, about one minute. Add egg and a pinch of salt and blend again to incorporate fully. Note: It is important that the milk is hot to ensure the chocolate melts completely and creates the right consistency.
  • Divide mixture evenly between four tea cups (or individually sized ramekins) and place in refrigerator to chill for at least 30 minutes. During this time, the mixture will firm up to the consistency of pudding.
  • Serve chilled, with any combination of the following garnishes: whipped cream, fresh raspberries, or fresh mint leaves.

… and some champagne

Pomegranate Pizzazz Champagne Punch

Ingredients

1 ¼ cups boiling water
6 Bigelow® Pomegranate Pizzazz™ tea bags
750-ml bottle champagne or sparkling wine, chilled
2 tablespoons orange juice
¼ cup fresh pomegranate seeds (optional)

Yield: Serves 6-8

Instructions

  • Combine water and tea bags and allow to steep for 5 minutes. Thoroughly squeeze tea bags and remove.
  • Add orange juice. To chill, place tea concentrate in the freezer for 30-45 minutes.
  • Pour champagne into a large pitcher. Add tea mixture and pomegranate seeds to pitcher and stir.
  • Serve immediately.

Top photo via Eyecandy.nankaze.net

National Hot Tea Month Celebrations Don’t End for Bigelow Tea

Monday, January 31st, 2011

National Hot Tea Month-in our world that is a big deal.

Had a party scheduled for our employees to celebrate and due to many weather interruptions was just finally able to have it today (not a day too late….Jan 31st!). But it is so rewarding for me to have an opportunity to get in front of our employees in Fairfield (wish I could do the same with our other plants for this occasion), and just thank them for everything they do, day in and day out to make us successful.

Whether it is the 270 people who come to our plants everyday to make teabags or the 60 people who come to the corporate office, we have 330 people dedicated to making the best tea possible. How great is that!

Yes this was National Hot Tea Month, yes we did celebrate in all facilities, but at our company, every day is cause to celebrate Hot Tea and the employees that make it happen!

Cindi Bigelow

A Spirited Debate: Loose Tea or Tea Bags? Bigelow Tea Meets All Your Preparation Needs!

Tuesday, January 11th, 2011


Did you know that there’s a lively debate in the tea-drinking world about the benefits of loose vs. bagged tea?

It may surprise you, given the immense popularity of teabags, but some traditional tea purists tend to favor loose tea. Why? For some, the issue is quality. With loose tea, you definitely see what you’re getting, but what might be hidden in that tea bag? Many manufacturers use low grades of tea, known as fannings or dust in their blends. The finer the tea leaves, the more tannins are released and the more bitter the tea becomes. If that tea bag is hiding tiny leaves and dust of poor quality, your tea will not be the refreshing, flavorful brew that you deserve.

At Bigelow Tea, we understand the importance of consistent quality.  We invite you to tear open one of our tea bags: you will see high-quality leaves of a good size, and real spices – that’s because Bigelow Tea refuses to use dust or flavor “prills.” Cindi Bigelow beautifully demonstrates this information in this video, illustrating the quality that you can expect from Bigelow Tea:

[youtube]http://www.youtube.com/watch?v=S-T2XsjMNmc[/youtube]

There is no denying the pure convenience of tea in the ever-accommodating tea bag. No mess, no measuring. You can even tuck one or two in your purse for tea emergencies!

So, while we do provide loose tea options, we also package all our delicious teas in the resourceful tea bag.  We are happy to report that teabags are here to stay! Whether loose or bagged, you can always be confident that Bigelow Tea will provide you with only the best quality leaves, spices and expertise for the best-tasting cup of tea possible!

As Part of Our Holiday Recipe Greetings Week, We Present Bigelow Tea’s Holiday Menu, Day Two: Beverages

Thursday, December 2nd, 2010

Holiday Punch, Hot Holiday Tea, Hotty Toddy French Vanilla

Bigelow Tea wants to spread the holiday spirit with three of our flavorful libations, both Naugh-TEA and nice!  Enjoy our classic Constant Comment® tea blend featured in our tasty Holiday Punch, also perfect for the kids! And then, when you want to warm yourself up (even Florida gets nippy in December!), sip a Hotty Toddy French Vanilla or kick it up a notch with some Hot Holiday Tea.  And please remember:  if you drink, don’t drive.  Bigelow Tea wants you to have a safe and happy holiday.  Cheers!

Bigelow Constant Comment® Tea Holiday Punch

Ingredients:
4 cups water
4 Bigelow “Constant Comment”® Tea bags
2 quarts ginger ale
2 6-oz. cans frozen lemonade concentrate
2 6-oz. cans frozen orange juice concentrate
1 8-oz. can crushed pineapple with juice
1 10-oz. jar cherries (optional)
2 pints orange sherbet
Mint leaves

Yield: 25 4-oz. servings

Instructions:

  • In a saucepan, bring water to boil, add tea bags, cover and steep for 5 minutes.
  • Remove tea bags.  Allow tea to cool; then chill.
  • Just before serving time, combine tea, ginger ale, juice concentrates, pineapple and cherries in a large punch bowl.  Float scoops of sherbet on top.
  • Garnish with mint leaves (optional).

Hotty Toddy French Vanilla

Ingredients:

6 Bigelow® French Vanilla tea bags

2 cups heavy cream
2 cups whole milk
¼ teaspoon salt
1 cup sugar
1 teaspoon cinnamon
1 teaspoon rum extract

Yield: Serves 4

Instructions:

  • Place tea bags, heavy cream, whole milk in a microwave safe bowl and place in the microwave. 
  • Heat the tea bags, cream and milk on high for 4 minutes, stirring at 1 minute intervals. 
  • Carefully remove from the microwave and allow the tea bags to steep for 10 minutes. 
  • Remove the tea bags and press with the back of a spoon to release all flavors; discard used tea bags. 
  • Add remaining ingredients and stir until the sugar has dissolved. 
  • Pour into 4 heat proof cups/mugs, top with whipped cream and cinnamon.

Hot Holiday Tea

Ingredients:

1 ⅓ (340mL) water
8 Bigelow® Apple Cider Herbal tea bags
1 ⅓ cups (340mL) cranberry juice
1 cup (250mL) burgundy wine
Cinnamon sticks as a garnish

Yield: Serves 4

Prep Time: 5 minutes

Cook Time: 5 minutes.

Instructions:

  • In a medium saucepan, bring water to boil, add tea, cover and let steep for 5 minutes.
  • Remove teabags. Stir in cranberry juice and wine. Return to medium heat. Heat thoroughly.
  • Serve in a large pottery mug.
  • Garnish each cup with a cinnamon stick.


Bigelow Tea Says Fire Up That Grill for National Family Reunion Month!

Tuesday, July 13th, 2010

Is it just a coincidence that July is both National Family Reunion Month and National Grilling Month? At Bigelow Tea we think not! What family reunion is complete without the sizzle of the grill…and even with little grill experience, you can soon have your family happily salivating with these Bigelow Tea recipes!

For the vegetarians in the family, we suggest our tea-marinated tofu and vegetables on a skewer, grilled to brown perfection. This will please even non-tofu fans! And for the committed carnivore, try our Grilled Green Tea Chicken and Peaches for a sweet splash of summer.

Full tummies make for happy faces, and these Bigelow-Tea-enhanced grilled dishes will result in a lot of happy faces at your family reunion!

Tea-Marinated Grilled Tofu

Ingredients:

8 – 6 inch (15 cm) wooden skewers
1 – 14 oz (250 g) package extra firm tofu
3 Bigelow® Green Tea with Pomegranate tea bags
3 Bigelow® Earl Grey tea bags
2 cups (500 mL) hot water
½ teaspoon (3 g) salt, plus additional for sprinkling
1 tablespoon (15 mL) honey
1 medium zucchini, cut into 1 inch (2 cm) rounds
8 Baby Bella mushrooms, cleaned (about 8 oz/ 240 g)
2 tablespoons (30 mL) canola oil (for brushing)
Non-stick grill spray

Yield: Serves 4

Instructions:

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 soak for approximately 30 minutes.

Meantime, 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/ 2 cm 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.

Grilled Green Tea Chicken and Peaches

Ingredients:

1 whole chicken – cut up – about 4-5 pounds
¾ cup (180mL) water
6 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:

In a small saucepan over medium high heat, make marinade by bringing water to a boil and adding teabags, then reduce heat and simmer for 10 minutes, reducing liquid by ¼. Stir in honey and ground pepper.

Preheat grill. Rub chicken with olive oil mixture and sprinkle lightly with salt and pepper. Place chicken on barbecue, bone side down. Turn to medium low heat (or use “Indirect” cooking according to grill instructions) and brush with Green Tea with Peach marinade.

Cover barbecue with lid and cook for 15 minutes, brush again with marinade, cook for another 15 minutes, turn over and brush with marinade and continue cooking and brushing for another 20 minutes. Check chicken with a meat thermometer which should read 140º-150ºF. 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.

Carve chicken and serve with peach halves.


Loosen Up with Bigelow Tea Brewing Options!

Tuesday, June 29th, 2010

Everyone knows how to make a cup of tea, right? Just boil the water and pour it over your tea bag…well, not exactly. While making a cup of tea is refreshingly simple, we at Bigelow Tea do want you to enjoy each tea variety every time you put the pot on to boil. Watch Cindi Bigelow offer important tips and guidelines for brewing the perfect cup in this wonderful video from our Tea-V channel:

[youtube]http://www.youtube.com/watch?v=pYxpbUYfvrw[/youtube]

If you’re happy brewing cups of Bigelow Tea with teabags, but still curious about some of our loose tea options, we’re delighted to help you with that, too! First, measuring the tea is important; If you’re making a pot of tea, the general rule is one teaspoon per cup, plus one more “for the pot.”

Drop the leaves straight into the pot if you’re using a strainer; or into the infuser basket if that’s your chosen method. Pour the boiling water over the leaves, and then wait 3 – 4 minutes for black tea, a little less for green, and a little more for oolong. Of course, Bigelow Tea can provide you with necessary (and stylish) options for your loose tea brewing. Our butterfly infuser adds a whimsical touch, and can easily fit in a purse or a pocket!

We also have infuser teapots to suit all needs and styles, including pot options for one person, or inviting over the whole crew for tea! Check out our tea pots made of glass, cast iron, or ceramics.

Curious about our loose tea? Go ahead and try some – and “loosen” up with Bigelow Tea!