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Bigelow Tea Salutes The Pumpkin During National Pumpkin Month

The colors left on the trees are at their most vibrant, the air is crisp and cool, and pumpkins are everywhere! At Bigelow Tea we embrace autumn and adore everything about it. It also happens to be National Pumpkin Month, and last Friday was National Pumpkin Day. All this talk of pumpkins makes us think of our delicious Pumpkin Spice Tea! If you haven’t tried it yet, you must, as we are sure you will fall in love with it immediately.

For more pumpkin flavor, here are two amazing recipes that incorporate our tea: Pumpkin Pie Tea Bread or our Pumpkin Spice Cupcakes. Both are spook-tacular and perfect for fall!

Pumpkin Pie Tea Bread

Ingredients for bread:

3½ cups all-purpose flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt
2 tsp. pumpkin pie spice
3 cups white sugar
1 cup vegetable oil
4 eggs
1 (15 ounce) can pumpkin puree
Bigelow Pumpkin Spice Tea Bags
½ cup boiling water

Ingredients for Tea Glaze:

2 cups Confectioner’s Sugar
Bigelow Pumpkin Spice Tea Bags
½ cup boiling water


Preheat oven to 350˚F.  Grease two 9×5 inch loaf pans.

Sift together flour, baking soda, baking powder, salt and pumpkin pie spice.  Set aside.

In a large bowl, beat together sugar, oil, eggs and pumpkin puree.  Stir in flour mixture alternately with tea.  Divide batter evenly between the prepared pans.  Bake in preheated oven for 60 to 70 minutes, or until a toothpick inserted in center comes out clean.  Cool 5 minutes; while still hot, pierce loaves with skewer long enough to go through the bread.  Mix remainder of tea with enough confectioners’ sugar (up to 2 cups) to make a glaze, then drizzle over bread thoroughly.  Let bread cool 1 hour and then re-apply any leftover glaze across top of bread.  Remove bread and let cool to room temperature.

Recipe submitted by Belinda Burgess
Bigelow Recipe Contest 2011

Pumpkin Spice Cupcakes

Ingredients For Tea Concentrate:

13 tea bags Bigelow Pumpkin Spice Tea*
1 ¼ cups boiling water

Ingredients For Cupcakes:

1 ¾ cup sugar
¾ cup vegetable oil
3 eggs
1 (11-ounce) can mandarin oranges, drained, discard liquid
½ cup tea concentrate
2 teaspoons real vanilla extract
2 teaspoons freshly grated orange zest
2 ½ cups all-purpose flour
2 ½ teaspoons baking soda
2 teaspoons ground cinnamon
½ teaspoon salt
2 cups shredded carrots

Ingredients For Frosting:

1 (8-ounce) package cream cheese, slightly soft
1 tablespoon butter, softened
2 tablespoons tea concentrate
3 ½ cups confectioners’ sugar

Prep Time:   15 minutes     Baking Time:  20 minutes


Place tea bags in a 2-cup glass measure.  Add 1 ¼ cups water.  Steep tea for 10 minutes.

Squeeze all liquid from tea bags into cup.  Discard tea bags.  (About 1 cup plus 2 tablespoons tea concentrate.)

Heat oven to 350 F.  Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside.

In large mixing bowl add sugar, vegetable oil and eggs.  Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes).

Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest.  Continue mixing, scraping bowl often, until well mixed (1 minute).

In medium bowl stir together flour, baking soda, cinnamon, and salt.

Add flour mixture to tea mixture.  Continue mixing, at low speed, until well mixed (1 to 2 minutes).

Add carrots; mix well.

Place batter in muffin cups filling about ½ to ¾ full.  Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean.  Remove from oven; cool.

Meanwhile, in medium mixing bowl place cream cheese and butter.  Mix at high speed, scraping bowl often, until light and creamy (1 minute).  Add 2 tablespoons tea extract.  Mix well.

Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes).

Frost top of each cupcake with frosting.

Makes 24 cupcakes                                                               

Image by Richard Bowen via

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For All Ages, Bigelow Tea Sweetens National Chocolate Day

Here’s another fine excuse for indulging in candy: three days before Halloween, National Chocolate Day on Sunday October 28 encourages all chocoholics to savor this confection in all shapes and forms! Here at Bigelow Tea, we also appreciate chocolaty goodness …  and even make a White Chocolate Obsession Tea to drink when chocolate cravings strike! So, In honor of this cocoa-inspired day and Halloween, we suggest these three yummy recipes that would satisfy any sweet tooth!

Adults can prepare a cup of Spicy Chocolate Chai Tea, which gets its zest from our Spiced Chai Tea. For children of all ages, our Chewy Chocolate Mint Brownies are baked with Plantation Mint Tea. And our Chocolate SweeTEA Pie blends in cinnamon by incorporating our Sweetheart Cinnamon Herb Tea. Ah, how sweet this day is!

Spicy Chocolate Chai Tea


¾ cups (180mL) boiling water
6 Bigelow® Spiced Chai Tea Bags
1½ tablespoons (22.5mL) unsweetened cocoa
2 tablespoons (30mL) sugar
2 cups (500mL) whole milk
3 cinnamon sticks
Whipping cream, optional


Pour boiling water over Bigelow® Spiced Chai tea bags and let steep 5 minutes. Remove tea bags, squeeze out excess tea from tea bags.

Place tea in saucepan, stir in cocoa, sugar and cook until dissolved or just until mixture comes to a boil. Stir in milk and continue to heat until mixture is thoroughly heated. Pour into cups and garnish with cinnamon sticks and whipping cream, if desired.

Chewy Chocolate Mint Brownies


5 Bigelow® Plantation Mint Tea Bags (or Bigelow Mint Medley Herb Tea Bags)
½ cup water
1 3/4 cups semi-sweet chocolate chips
¾ cup (1-1/2 sticks) unsalted butter
4 large eggs, room temperature
½ cup brown sugar
½ cup granulated sugar
1 cup all-purpose flour
9×13 inch baking pan, greased and floured

Yield: Yields one 9″ x 13″ pan.


Preheat oven to 350 degrees and set the rack on the middle setting.
Place tea bags in ½ cup of hot water. Set aside to cool, and then remove tea bags, squeezing out liquid from bags.
Meanwhile, place 1-¼ cups of the chocolate chips and butter in a metal bowl. Set over a saucepan filled with about 2 inches of water, to create a double-boiler. Heat on low and let chocolate and butter melt, stirring frequently.
In a medium sized bowl, whisk together eggs and sugars until well blended. Add the cooled tea mixture and whisk to combine. Add a few tablespoons of the melted chocolate/butter combination to the egg mixture and stir to combine. Add the remaining chocolate and incorporate. Lastly, add the flour and remaining ½ cup of chocolate chips, mixing until smooth.
Pour batter into prepared pan. Bake approximately 25 minutes. Center will feel firm but still moist. Bake 5-10 minutes longer for a drier brownie. Place pan on a wire rack to cool completely before cutting into 20 squares.

Chocolate SweetTEA Pie


8 Bigelow® Sweetheart Cinnamon Herb Tea Bags*
¾ cups hot whole milk
10 graham crackers, broken into pieces
5 tablespoons unsalted butter, melted
2/3 cup plus 2 tablespoons sugar
4 large egg yolks
¼ cup cornstarch
¼ teaspoon salt
6 ounces semi-sweet chocolate chips
1 – 9″ pie plate
Freshly whipped cream (recipe below)


Preheat oven to 350 degrees and set the rack on the middle setting.
Place the graham crackers into the work bowl of a food processor fitted with the metal blade. Pulse until crackers are fine crumbs. Add 2 tablespoons of sugar and melted butter, and pulse until combined.
Pour mixture into the pie plate and press firmly onto the bottom and sides.
Bake for 10 minutes until lightly golden. Cool completely on a wire rack.
Meanwhile, place tea bags in the hot milk. Allow to steep for 5-7 minutes, and then remove tea bags, gently squeezing out liquid from bags.
In a medium, heavy-bottomed saucepan, whisk together the egg yolks, 2/3 cup of sugar, cornstarch and salt. Place pan on stovetop and turn heat to medium-high. While whisking, add tea infused milk. Bring mixture to a low simmer while whisking vigorously. While continuing to whisk, add chocolate chips. Continue to whisk mixture at a low simmer until thickened into a custard, about 5-7 minutes total.
Pour chocolate custard into cooled crust. Allow to cool completely before topping with whipped cream (*recipe below). Place entire pie into refrigerator to chill approximately 3 hours. Serve chilled.

*Whipped Cream

1 cup cold whipping cream or heavy cream
1 tablespoon sugar
1 teaspoon pure vanilla extract

Place all ingredients in a large bowl.  Using an electric mixer, beat until stiff peaks are formed. Spoon or pipe onto the cooled chocolate pie.

Top image by D. Sharon Pruitt via

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Bigelow Tea’s Classic Blends Tin Is a Mixture of Flavors

Is English Breakfast or Earl Grey your go-to beverage? Do you enjoy the zing of lemon or sweet cinnamon in your cup? Or perhaps you might be open to trying a different variety like Oolong?

Whichever your tea preference may be, we at Bigelow Tea have assembled a collection of our popular tea blends –long-time classics and trendy favorites–in our Classic Blends Tin. As a gift for tea lovers or a special treat, our Classic Blends Tin is a collection of 120 tea bags to sample and share. And it’s a superb way to taste-test new blends for the first time!

This assortment of new and classic favorite teas include:

And the container itself adds zest to the mix! This “ultimate gift of tea” is packaged inside an elegant tin that can be refilled again and again with your favorite Bigelow Tea bags. Let this tin enhance your tea collection!


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Bigelow Tea Makes Composting a Priori-Tea

Because our SustainabiliTea commitment at Bigelow Tea pertains to every aspect of our business, we’ve instituted a composting program in our Fairfield office, currently composting 12 tons per year! We even compost our biodegradable tea bags (minus the staple). But what does that really mean? How does this help? And how can we do it on a broader level?

Compost is organic matter—unprocessed, non-carnivorous, food—that has been decomposed and recycled as fertilizer and soil nutrients. At the most basic level, composting involves taking a heap of “green” food waste, combining it with water and air … and waiting for those materials to break down. After a period of weeks or months you have humus (not the kind you eat), a beautiful, nutrient-dense soil that is perfect for gardens, landscaping, and even preventing weeds. Not a gardener? Composting still brings enormous benefits to the environment. Our landfills could be reduced by up to 75% if everyone, including businesses like Bigelow Tea, composted.  Just imagine.

The funny thing is that it actually saves people money to compost. Composters spend less on trash removal and save money on everything from fertilizer to weed control.

At Bigelow Tea, with the help of Garick, a composting facility in New Milford, CT, we are taking it to the next level and composting all of our food waste. We’ve also made a “zero waste” pledge and are on target to send out 60 tons less trash in 2012.

We hope that perhaps you will consider starting your own compost program at home. It’s simple, it helps the environment and it saves money. Sounds like a great idea! Give it a try … and be sure to put a Bigelow Tea bag right on the top of the pile!

Photo by Normanack via

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Chat With Cindi Bigelow LIVE On Bigelow Tea’s Facebook Page, Tuesday, October 23rd

Back by popular demand … a LIVE Facebook Tea Chat with Cindi Bigelow tomorrow, October 23rd! So many of you chimed in last January for Cindi’s first-ever Facebook chat, we just knew that another wonderful Bigelow Tea tradition had begun. Cindi will be available to answer all your tea-related questions from 2 -3 pm, EST.

“Wow, I was overwhelmed by the response to our last Facebook chat, and am truly thrilled to engage one-on-one with our very savvy tea fans,” says Cindi. “It was fun—and hectic—trying to keep up with the questions, but everyone was patient as I typed away. I can’t wait to do it again!”

Whether you’re interested in Bigelow Tea family history, why our “Constant Comment”® tastes so delicious or perhaps how we develop those tempting tea recipes, Cindi will take your questions and share the answers right on Facebook. To participate, simply go to our Facebook page tomorrow at 2 p.m. EST … and bring on the questions! We hope you’ll grab your favorite cup of tea and join us for this special hour-long tea chat!


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The Height Of Fashion: A Bigelow Tea Tasting

Why should wine tasting enthusiasts have all the fun?  Sure, Bigelow Tea knows that wine tastings can be great, but hosting a Tea Tasting is just as pleasurable – and a perfect “happening” for so many occasions.  Whether a themed selection of Bigelow Tea’s flavored teas, or a broader mix of Bigelow Tea selections, the essentials of a tea tasting are easy: pour, sip, taste. And repeat!

A tea tasting doesn’t have to be difficult to host, and the guests don’t need the descriptive (and often perplexing!) language that many wine lovers relish. Here are some easy guidelines for a successful tea tasting:

We’ve always done a lot of tea tasting at Bigelow Tea!  Here are Eunice and David Bigelow in 1972
(Today, we do it in labs with white coats!)

Tea appreciation is part science, part art; it’s enjoying the tea as well as the company of your guests. So if you host a tea tasting, be sure to savor it all. And if you use Bigelow Tea to fill the cups, you’ll always have a wonderful tasting because and every tea bag is overwrapped and sealed in our stay fresh foil packet … making for a top-notch cup of tea every time!

There’s no better choice for your next tea tasting, and your journey of tea appreciation!

Image one by Abigail Silvester via

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Time To Try Bigelow Tea’s Green Tea With Wild Blueberry And Acai

When Bigelow Tea comes out with a great new taste, it’s a celebration of the senses. So we’re proud to introduce an original and extremely satisfying green tea, Green Tea with Wild Blueberry and Acai! We love to entice tea lovers with exciting and innovative blends that deliver on the promise of goodness of green tea. In this new blend we’re also celebrating the blueberry and its close cousin the acai berry, the delicious product of the acai palm tree, native to Central and South America.

Bigelow Tea scores again with this great new blend, continuing the tradition as the number one specialty tea company in the United States, as well as the tradition of Ruth Campbell Bigelow, who started her it all with her inspiring blend,  Constant Comment. Our Green Tea with Wild Blueberry and Acai is as invigorating as it is tasty … and is a perfect accompaniment for any occasion. Must be the delicious toasty notes of our famous Green Tea that helps set it apart from all the others!

Green tea is a distinct pleasure, delicious hot or cold. And during this record setting summer heat it can even help you keep cool with our DIY cooling mist! The delicate brew naturally contains less caffeine than black tea with an average of only 25-50 mg caffeine per 8 fl. oz. serving. Plus it’s Gluten free, so there’s nothing holding you back. We know you’ll love it. Also, when you try this great new Green Tea with Wild Blueberry and Acai, please tell us what you think about it on Facebook!


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For Breast Cancer Awareness Month, Bigelow Tea Marks Milestones

As October marks Breast Cancer Awareness Month, we at Bigelow Tea are proud to commemorate the countless women, men and families who have been impacted by this disease. While we honor survivors, patients, and those who are no longer with us, we additionally pay tribute to advances made in medical research and patient care over the past three decades.

Since the mid-1970s, increases in surviving breast cancer “have been attributed to both screening and improved treatment,” according to a statistic from The National Cancer Institute.

Public access to medical information is also a big plus. Nonprofit organizations such as the Susan G. Komen for the Cure and the American Cancer Society have posted resource guides on their websites. These guides include factual topics ranging from how to detect breast cancer to getting proper care.

Bigelow Tea also would like to raise a cup of tea to another milestone this month: Making Strides, an American Cancer Society fundraising breast cancer walk, is marking its 20th anniversary this year! This annual walk helps to rally communities and raise funds for patient programs and research grants. Throughout October, Making Strides events are taking place across the U.S.

Bigelow Tea is glad to don a pink ribbon and learn more about breast cancer awareness. Please join us!

Image by Susan G. Komen for the Cure

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Bigelow Tea Is So Glad Maggie Gyllenhaal and Emma Thompson Bonded Over Tea

Tea for two, and two for tea.  A familiar notion that makes all the sense in the world, especially when we’re talking about sharing a cup with your best friend. Bigelow Tea wasn’t surprised to learn that the sentiment holds true even for some of the most famous celebrity BFFs like Maggie Gyllenhaal and Emma Thompson!

When the two met on a movie set they said, in an interview with Good Housekeeping, that they couldn’t wait to have “proper conversation.” Then, “over teas and lunches,” they quickly became the best of friends. At first glance Maggie and Emma might not seem likely candidates to be best friends … Emma was born in West London, Maggie in US, and Emma is a just a few years older than Maggie. It really was their ponderings over the potion that brought them close. Emma was helping Maggie adjust to a new culture in England and they ended up talking about everything under the sun.  Bonding moments while tipping the teapot? Just the thought makes us a little tea-ry. The two got so close that Emma even wrote the part of the harried young mother in Nanny McPhee Returns with Maggie in mind!

We think Maggie and Emma were onto something when they began their friendship over tea. Whether it was a comforting Cozy Chamomile or a lovely Lemon Lift they were sipping, when it’s tea for two, the flavor just might not matter.

We at Bigelow Tea feel there is no better way to get to know a person than with captivating conversation and a spot of tea. No wonder a sense of genuine fondness exudes from Maggie and Emma when they talk about each other!

Image by Jemal Countess via USA Today/Getty Images

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Bigelow Tea Would Like Us All To Be Aware Of Celiac Disease Awareness Month

Celiac Disease, a digestive condition triggered by consuming the protein gluten, is starting to become less of a mystery … and doctors are more accurately diagnosing it in the 1 out of 150 people who suffer from its symptoms. Thanks to awareness campaigns like October’s Celiac Awareness Month, knowledge of the disease is growing. At Bigelow Tea we are keenly aware of Celiac Disease and of those who must follow a gluten-free diet.

Interestingly, we recognized Celiac Awareness Month back in May … but we’re doing it again now! Why? It’s a bit of a long story, but it boils down to this: Canada and many European countries now promote awareness in May, but Canada used to promote it October. Because the U.S. originally followed Canada’s lead, many U.S. groups chose October to show their support. The U.S. Congress hasn’t spoken on the issue, so we’re free to raise awareness for Celiac Disease any time … and all the time!

According to the National Foundation For Celiac Awareness, “Awareness brings treatment that, in turn, brings improvement of the quality of life for those with celiac disease and non-celiac gluten sensitivity. Our goal is to reduce the time to diagnosis and, in the process, reduce the devastating impact of undiagnosed celiac disease.”

At Bigelow Tea we are doing our part to help our customers who cannot eat gluten.  All current Bigelow Teas are formulated to be gluten-free.  In addition, we have worked hard to develop some incredibly tasty recipes that are also gluten free! Consider whipping up our Mashed Acorn Squash With Apple Cider Herb or our Gluten-Free Ginger Oatmeal Muffins this fall!

So, whether it’s October or May (or any month in between), we’re always cognizant of our diets and considerate of those who need to eat gluten-free!


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