Bigelow Tea on YouTube Subscribe Follow Me on Pinterest

Archives for posts tagged ‘Green Tea’

Sip Some Bigelow Tea With Jim Carrey!

btmon_Sip Some Bigelow Tea With Jim Carrey!

Here at Bigelow Tea, we know how great the perfect cup of tea can be!  Actor Jim Carrey has discovered that lately as well!  As part of a strict new diet for one of his movies, “The Incredible Burt Wonderstone,” Carrey gave up alcohol, cigarettes, wheat, coffee and more to embrace a better diet that includes veggies, nuts, fish cooked in olive oil and most importantly—tea!

As Carrey explores his new diet and his tea options, we of course recommend anything Bigelow Tea has to offer!  Our herbal teas are particularly popular with flavors including Perfect PeachOrange and Spice, and Peppermint. And if that doesn’t suit Mr. Carrey’s tastes, maybe he’d like to try one of our Green Teas.  There’s bound to be something that complements Jim Carrey’s diet, and tastes great as well!  In fact, with Bigelow Tea in his pantry, we bet the actor will continue sipping for a long time!

btmon2_Sip Some Bigelow Tea With Jim Carrey!

Image by Georges Biard via

Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

btfri_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

November is Gluten-Free Diet Awareness Month, and Bigelow Tea wants our fans to know that we recognize this dietary need year-round. We understand that people who cannot have any gluten – particularly those diagnosed with Celiac Disease – have to watch what they eat. And what they buy. As grocery stores are carrying more gluten-free goods, the FDA has issued specific rules on what products can be labeled “gluten free.” All of our current teas are formulated to be gluten free, and we’ve developed some delicious gluten-free recipes you can make at home. Here are two of our favorites that are perfect for autumn weather:

Gluten-free* Ginger Oatmeal Muffins

btfri2_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


Tea Concentrate:

10 bags Bigelow Ginger Snappish Herb Tea with Lemon

1 cup boiling water


2/3 cup firmly packed dark brown sugar
1/2 cup vegetable oil
2 tablespoons molasses
2 eggs
1/2 cup tea concentrate
1 tablespoon freshly grated ginger
1 ½ cups gluten-free flour
½ cup old-fashioned rolled oats
1 tablespoon baking powder
1 teaspoon baking soda
¾ teaspoon Xanthan Gum**
½ teaspoon salt
½ cup dried currants
2 tablespoons sugar

Yield: 12 muffins

btfri3_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month

Variations: Try using Bigelow Cinnamon Stick Tea, Sweetheart Cinnamon Herb Tea or Bigelow Constant Comment Tea

Prep Time: 10 minutes Baking Time:  14 to 18 minutes

**Definition of Xanthan Gum – Produced from the fermentation of corn sugar, xanthan gum is used as a thickener, EMULSIFIER and STABILIZER in foods such as dairy products and salad dressings.


Place tea bags in a 1-cup glass measure.  Add water to equal 1 cup.  Steep tea for 10 minutes.

Squeeze all liquid from tea bags into cup.  Discard tea bags.

Heat oven to 350 F.  Spray 12-cup muffin tins with baking spray; set aside.

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

Add tea concentrate and ginger.  Continue mixing at medium speed, scraping bowl often, until well mixed (1 minute).

In medium bowl stir together gluten-free flour, rolled oats, baking powder, baking soda, Xanthan Gum, and salt.  Add to tea mixture.  Mix just until moistened.

Stir in currants.  Fill muffin tins about 2/3 full.  Sprinkle top of each muffin with about ½ teaspoon sugar.

Bake until very light brown (14 to 18 minutes) or until wooden pick inserted in center of muffin comes out clean.  Remove from oven. Cool.

*What is Gluten Free and Gluten-Free Recipes?

All vegetables, fruit, meat, fish, poultry, eggs, beans, nuts, rice, potatoes, and corn are gluten free in their natural state.  Also milk and most hard cheeses and creams are naturally gluten free. Recipes using any of these items would be naturally gluten free.

The recipes designated Gluten free do not include the following ingredients: wheat, rye, barley, or oats; or ingredients that might contain these, but Bigelow Tea does not assume liability for information reported on our recipes.

However, anyone who needs or wants to follow a gluten free (GF) diet should check ingredients and products to ensure they are GF. (For example, sesame seeds are naturally GF, but it’s always wise to check with the manufacturer to make sure that gluten was not introduced to the product during processing.)

Bigelow Tea makes no guarantees that the recipes are appropriate for your diet. Individuals should consult with their physician or other medical professional.

Hot Pumpkin Spice Buttered Toddy

btfri4_Bigelow Tea Recipes For Gluten-Free Diet Awareness Month


6 tea bags Bigelow Pumpkin Spice Tea*
6 cups (48-ounces) hot water

Spiced Butter:

¾ cup light brown sugar
½ cup butter, softened
1 teaspoon pumpkin pie spice
½ teaspoon vanilla extract
1/8 teaspoon salt
8 to 12-ounces (1 to 1 ½ cups) clear rum

Whipped cream, optional

Extra pumpkin pie spice, optional


*Variations: Try using Bigelow Eggnogg’n Tea  or Bigelow Apple Cider Herb Tea


In large glass batter bowl, place tea bags; add hot water.  Brew for 4 minutes.  Squeeze tea from bags then discard bags.

Meanwhile, in small mixer bowl add all Spiced Butter ingredients; beat at medium high speed, scraping bowl occasionally, until light in color (1 minute).

In 6 mugs or heat-proof glasses, place 2 tablespoons spiced butter, 2-ounces rum, and 6 ounces hot brewed tea.  Mix until Spiced Butter melts.

Garnish with whipped cream and a dusting of spice, if desired.

Top image by mr.bologna via Flickr

Bigelow Tea Says Happy Halloween!!

BTTHURS_Happy Halloween

Stay safe this Halloween and have fun!!

Chai Lovers, Don’t Miss Out On The Bigelow Tea October Sweepstakes!

 bttues_Enter Our Celebrate Fall Bigelow Sweepstakes And Win Our New Chai Teas!

Love chai? Don’t miss your chance to enter the Bigelow Tea October sweepstakes to win our two newest flavors: Caramel Chai and Chocolate Chai! We’re giving 24 lucky winners one box of each. But hurry … the sweepstakes ends TONIGHT at midnight EST!

These chai varieties feature our signature blend of exotic spices with a hint of dark chocolate or caramel.  Each individually foil-wrapped pouch bursts with flavor and aroma when opened – evoking the mysteries of India. Legend has it that chai was first brewed on the subcontinent about 5,000 years ago by an ancient king seeking a beverage with healing properties. Today, people around the world appreciate the delicious, decadent flavor of chai, especially with milk and sweetener … hot or iced. What a great way to celebrate fall!

To enter, “like” our Facebook page and click on the sweepstakes icon under our large cover photo, and be sure to check our blog for the names of the 24 lucky winners! Good luck everyone!


Bigelow Tea Savors Caramel Month and Halloween!

btwed_Bigelow Tea Savors Caramel Month and Halloween!

Halloween is coming soon … and since it’s also National Caramel Month, our mouth is watering for the rich, buttery flavor of caramel. At Bigelow Tea we love this candy confection and think it’s the perfect fall flavor to blend with teas. One of our favorite blends is our special Carmel Chai Tea, which happens to be part of the prizes package being given away in our October Bigelow Chai Teas Sweepstakes! Head over to Facebook to enter!

btwed2_Bigelow Tea Savors Caramel Month and Halloween!

And, if you’re looking to satisfy that Halloween season sweet tooth, try one of these recipes made with Bigelow Vanilla Caramel Tea: our yummy Caramel Glazed Coffee Cake and our Vanilla Caramel Tea-licious Ice Cream Sandwiches! Whichever recipe you choose to make, it will be the best “treat” of this Halloween season!

Caramel Glazed Coffee Cake

btwed3_Bigelow Tea Savors Caramel Month and Halloween!


1 ½ cups (350mL) all-purpose flour
1 ½ teaspoons (7mL) baking powder
¾ teaspoon (3mL) salt
1/3 cup (80mL) butter
1 cup (250mL) sugar
2 eggs
1 cup (250mL) Sour Cream (Do not substitute with Light)
½ teaspoon (2mL) baking soda

Vanilla Caramel Glaze:
½ cup (120mL) boiling water
Bigelow® Vanilla Caramel Tea Bags
½ cup (125mL) brown sugar
¼ cup (60mL) butter
Dash of salt
1 cup (250mL) powdered sugar

Yield: Serves 10-12. Prep Time:20 min. Cook Time:50-60 min.


Coffee Cake:

Combine flour, baking powder and salt together in a medium bowl. Cream butter and sugar gradually, beating well. Add eggs and beat well. Combine baking soda with sour cream and add to batter alternatively with dry ingredients, blending well.

Pour batter into a greased and floured 9″ (22.5cm) square cake pan.

Bake in a 325º oven for 50-60 minutes.

Vanilla Caramel Glaze:

Place Bigelow® Vanilla Caramel tea bags in measuring cup, pour boiling water over and let steep for 10 minutes. Remove tea bags, squeeze out excess water to make ¼ cup (60mL) tea.

In a medium saucepan, combine brown sugar, butter, tea and salt. Bring to boil, stirring constantly. Cool slightly and whisk in ½ to ¾ cup of powdered sugar until a glaze is achieved.

Poke cooled cake with a skewer, pour glaze over cake. Let sit until glaze is absorbed and has hardened on the cake.

Vanilla Caramel Tea-licious Ice Cream Sandwiches

btwed4_Bigelow Tea Savors Caramel Month and Halloween!


1 ¾ cups (409mL) whole milk
Bigelow® Vanilla Caramel Tea Bags*
2 cups (500mL) heavy cream
2 eggs, beaten
2/3 cup (160mL) sugar
48 chocolate or vanilla wafers – 2 ½ inches in diameter

Yield: Makes 1 quart (1L) = 24 ice cream sandwiches



Requires Ice Cream Maker.
In a small saucepan, combine ½ cup 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. Place in a plastic container and store in freezer until ready to make sandwiches.

To make sandwich:
Let ice cream soften slightly, then place a small scoop on flat side of cookie, top with another cookie and press gently. If desired, roll the sides of the sandwiches through rainbow or chocolate sprinkles to coat ice cream. Freeze on a baking sheet for 1 hour; wrap each sandwich in plastic. They will keep in freezer for up to one week.

Prep Time: 15 minutes – Cook Time: 45 minutes.

btwed5_Bigelow Tea Savors Caramel Month and Halloween!

Top Image by tawest64 via

Bigelow Tea Gives Time to Taylor Schilling From “Orange Is the New Black”

bttues_Bigelow Tea Gives Time to Taylor Schilling From “Orange Is the New Black”

At Bigelow Tea, we’re getting into watching TV shows online, and we’ve been glued to Netflix’s Orange is the New Black. In this comedy/drama series, lead actress Taylor Schilling plays Piper Chapman, who has gone from wearing designer clothes to a prisoner’s jumpsuit while doing time in upstate New York. While her character must adjust to life on the inside, Taylor has spoken freely about drinking tea in the real world. In one interview, she said she likes having “lots of tea.”

Taylor’s character is based on Piper Kerman, who went to jail for transporting a suitcase of drug money for a smuggler she had a relationship with. The real-life Piper did her time, and later wrote a memoir about her experiences that the series is adapted from. In playing Piper, Taylor has to fit in with eclectic inmates while trying to stay close to her fiancé Larry. We’re happy to hear that Orange is the New Black already has been renewed for a second season.

btmon2_It’s Family Time At Bigelow Tea

So, with “Orange” and “Black” in mind, Bigelow Tea suggests watching this show—or any show for that matter!—with our Orange and Spice Herbal Tea or any of our black teas! Orange & Spice herbal tea is great for evening viewing, since it has no caffeine and can satisfy a late-night sweet tooth. And if you prefer black with your orange, how about our “Constant Comment”® Tea? It’s flavored with the rinds of oranges … so it’s perfect for watching Orange is the New Black any time of day! Enjoy!

bttues2_Bigelow Tea’s “Constant Comment”® Spices Up Our Cupcake Recipe

Top image via Orange is the New Black’s Facebook page

Pair Chocolate And Bigelow Tea For The Perfect Indulgence!

 BTmon_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!

It’s National Chocolate Day! Of course, If you’re among those who find daily bliss in a square (or more) of 70 percent cacao, today is just another opportunity to indulge. Still, the chocolate lovers here at Bigelow Tea believe this day is worthy of a few extra-special chocolate treats. We think you’ll agree that our Chocolate SweetTEA Pie and Jasmine Green Tea Truffles are perfect for celebrating the occasion!

Pair either with a steaming cup of Chocolate Chai or our White Chocolate Obsession tea. You’ll gain new appreciation for the literal translation of theobroma cacao, the botanical name for the cacao tree: “God food.” Need we say more? Enjoy!



Chocolate SweetTEA Pie



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)

btmon5_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


This decadent pie is a perfect way to end Valentine’s Day dinner with your sweetheart.  Bigelow’s® Sweetheart Cinnamon or Raspberry Royale™

tea infuses the filling with flavor, making it an extra special treat.  
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 stove-top 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.

Jasmine Green Tea Truffles

btmon6_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


¾ cup (180mL) whipping cream
Bigelow® Jasmine Green Tea Bags
9 ounces (252g) good semisweet chocolate, chopped

5 ounces (140g) good semisweet chocolate, chopped and melted
Cocoa powder and icing sugar for dusting

Yield: Serves 24 – Prep Time: 20 min. – Cool Time:1 hr fridge, 30 min freezer

btmon7_Pair Chocolate And Bigelow Tea For The Perfect Indulgence!


Place cream in small sauce pan. Add tea bags and simmer for a few minutes or until tea has infused cream; remove tea bags and squeeze out excess cream.

Pour hot cream over chocolate. Stir gently to blend and cool at room temperature. Beat with a whisk until fluffy and place in refrigerator for about an hour.

Make sure your hands are cold, rub with ice cubes. Using a melon baller, place a small amount of the chocolate mixture into your cold hands and roll into a ball. Place on a cookie sheet and continue until all chocolate is used. Place in freezer until solid.


Melt chopped chocolate.  Dip frozen truffles into melted chocolate with a toothpick, place on clean tray. Return to freezer for 30 minutes. Once coating is set, dust with icing sugar or cocoa powder.

Photo by Ring R via

Bigelow Tea Loves The Pumpkin And Its Many Uses

 BTFri_Bigelow Tea Loves The Pumpkin And Its Many Uses

At Bigelow Tea we appreciate resourcefulness, and in the food world, no food screams versatility more than the wonderful pumpkin. Tomorrow, October 26th, for National Pumpkin Day, and all month for National Pumpkin Month, we’ll be celebrating this all-around great gourd. So what makes the pumpkin such a hit on the fall scene?

Kids have been carving pumpkins into jack-o-lanterns for hundreds of years, a tradition that started in Ireland. Adults love to cook with them since they are low in calories, fat and sodium and have so many uses. Everything from the flowers to the seeds and even the flesh can become ingredients in various recipes. And the greatest thing about the pumpkin?  It tastes delicious in our Pumpkin Spice Tea!


So, to celebrate National Pumpkin Day tomorrow, here are a few recipes that use that tasty tea: our Pumpkin Spice Quick Bread and our Pumpkin Ginger Cheesecake!

Pumpkin Spice Quick Bread

btfri4_Bigelow Tea Loves The Pumpkin And Its Many Uses


½ cup milk
Bigelow® Pumpkin Spice Tea Bags*
1 ½ cups all purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup granulated sugar
½ cup unsalted butter (1 stick), at room temperature
2 large eggs
½ cup raisins (optional) or ½ cup of chopped walnuts (optional)

Yield: One 9″ x 4″ 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 325º F. Grease 9″ x 4″ 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.

If you choose, add raisins and stir to combine.

Pour batter into loaf pan. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.

For Pumpkin SpiceTM Quick Bread with Walnuts: Substitute for the raisins.

Pumpkin Ginger Cheesecake

btfri4Bigelow Tea Loves The Pumpkin And Its Many Uses


4 tablespoons (60mL) butter, melted
1 1/4 cup (310mL) gingersnaps, crushed
1 tablespoon (15mL) brown sugar
1 teaspoon (5mL) cinnamon
10 Bigelow Ginger Snappish Tea Bags
10 Bigelow Pumpkin Spice Tea Bags
1 1/2 cup (375mL) heavy cream
24 ounces (750g) cream cheese, softened
1 1/2 cups (375mL) sugar
3 large eggs
1 1/2 cups (375mL) pumpkin pie filling
1/4 cup (60mL) pecan halves

Prep Time: 35 minutes – Cooking Time: 70 minutes

Yield: Serves 10                     


Preheat oven to 325*F (160*C).
To make the crust, melt the butter in a small saucepan. Mix the gingersnaps, brown sugar and cinnamon together.  Add the melted butter and mix together with a spoon.
Spray a 10″ (25cm) spring-form pan with cooking spray.  Press the crumb mixture into the bottom.


Add heavy cream into saucepan, heat over medium heat, be careful not to boil.
Add Bigelow Ginger Snappish and Bigelow Pumpkin Spice tea bags and steep cream for 5 minutes. Remove tea bags and squeeze out excess cream. Set aside to cool.
Beat cream cheese in large bowl with an electric mixer until fluffy, gradually add sugar, beating well.  Add the eggs one at a time and beat the mixture until it is fluffy and pale. Add the cooled cream and beat well.  Stir in the pumpkin pie filling, combine well and pour the cheese mixture into prepared springform pan.
Place pan into a larger pan and fill with hot water halfway up.  Bake for 60-70 minutes. Do not over bake, the middle should have a little jiggle.  Refrigerate at least 3 hours to chill thoroughly.

Remove cheesecake from the pan, decorate the edge of the cheesecake with pecan halves, cut into wedges and serve with whipped cream if desired.

Top Image by ronnieb via

Bigelow Tea Unveils New Packaging


Change can be good. At Bigelow Tea, where we embrace tradition, we’ve taken a big step forward with our packaging. As we will mark our 70thanniversary in 2015, we’ve given our boxes of tea a modern design that showcases our long and flavorful history. According to our CEO Cindi Bigelow, “We wanted to tell more of the Bigelow story – who we are as a company, as a family, our dedicated efforts to create the best recipes possible, and why it matters.”

Our redesign gives our black, green, herbal, and other teas a streamlined look with vivid colors and engaging descriptions of our teas. Updated product details will feature interesting company stories and juicy tidbits about tea, including why you should never squeeze your tea bag after brewing.

Ease of use is also a key factor. These sleek boxes will sport a handy tuck tab for easier opening and closing. And since our employees play an important role in our success, every box will include the name of its Bigelow Tea packer and a clearly visible “best by” date. The teas themselves, however, remain the same. Like our first tea “Constant Comment”®, our products will stay constant in quality and taste. Their boxes will hold the same number of tea bags, and each one will still be wrapped in a foil pouch to preserve its freshness!

All of our redesigns will make their debut in stores nationwide by this winter. If you can’t wait or want to learn more about this process, check out our video below.

Our look may have changed, but our taste remains the same—great!


Bigelow Tea Wants to Know: What’s Your Favorite Way to Volunteer?

bttues_Bigelow Tea Wants to Know- What’s Your Favorite Way to Volunteer?

Sharing time with others as a volunteer is something we respect immensely here at Bigelow Tea—it’s even part of our mission statement. Whether we’re holding a huge fundraiser like our Bigelow Tea Community Challengetraveling to Appalachia to help build homes or participating on smaller ventures, community involvement is a huge part of who we are. We know our customers are heavily committed to volunteering as well.  So, while you sipping your favorite tea today, take a moment to let us know …

Image via