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3 Ways to Know If Steep By Bigelow Teas Will Become Your New Fave

Looking for something new to fall in love with? Cool. Here it is: steep by Bigelow. So, what exactly is it? Well, it’s our line of 13 premium, organic teas made with exotic, on-trend ingredients. And here are 3 ways you may be one sip away from your new favorite thing.

  1. You’re super adventurous. Maybe you tend to order the unique ice cream flavor instead of vanilla, chocolate or mint chocolate chip… you know the ones… ice cream flavors like olive oil, caramel balsamic or maple bacon. No need to hide – we know who you are! The 13 creatively blended steep by Bigelow teas deliver a neat flavor experience by combining such taste counterparts as sweet peachy notes with earthy dandelion, smoky and nutty oolong with delicate floral jasmine and smooth, malty teas with flowery top notes. Yep. Sounds interesting, right?!

  2. You appreciate the fine craft of artisanal products. Craft beer, craft charcuterie, craft ANYTHING! Perfect. Inspired by the popularity of the craft beer movement, steep by Bigelow connects with the new wave of passionate consumers – YOU! – by supporting everyone’s personal and unique routine. As the all-things-craft category continues to expand and evolve at an unprecedented rate, steep provides a distinctive look, feel and taste that embraces both current and future tea drinkers like nothing else before.

  3. Organic all the way. Okay, so maybe not everything in your life is organic (or maybe so!), but you certainly appreciate the importance of organic products. steep by Bigelow is a premium line of USDA Certified organic teas, and in addition to that, it has the added benefits of being non-GMO and gluten-free. While tea is inherently healthy and functional, this full-flavored organic line is focused on enhancing a lifestyle experience unlike anything currently in the market. 

We all know there’s a flavor for every mood and every time of day. And with the steep by Bigelow line, you have plenty of choices. Rise and shine with English Breakfast Fair Trade Certified Black Tea or Chai Black Tea. Hitting a midday wall? Smooth out the day with a cup of tart-yet-delicate Rooibos Hibiscus Herbal Tea, or get a good inhale of smoky, nutty, floral Oolong & Jasmine Green Tea. Ending the day on a high note? Relax and restore with Chamomile Citrus. And there are more! Check ‘em all out, cool kids of the #TeaProudly movement:

  • Sweet Cinnamon
  • Chai
  • Lemon Ginger caffeine free Herbal Tea
  • Dandelion & Peach Rooibos & Green Tea
  • Pure Green Tea
  • Green Tea with Pomegranate
  • Pure Green Decaffeinated Tea
  • Earl Grey
  • Oolong & Jasmine Green Tea
  • English Breakfast Certified Fair Trade Tea
  • Mint caffeine free Herbal Tea
  • Rooibos Hibiscus caffeine free Herbal Tea
  • Chamomile Citrus caffeine free Herbal Tea

Live a life steeped in experiences – starting with trying one of these! Have a favorite steep by Bigelow flavor? Tag #TeaProudly on social and tell us about it.

6 Simple Mother’s Day Recipes from Bigelow Tea

Mother’s Day is on its way and you know what that means! Time to #TeaProudly by honoring all the awesome moms, grandmas, sisters, aunts, step-moms………you get the drift! (three cheers for moms!) As you probably know, Bigelow Tea was started by an amazing mother—Ruth Campbell Bigelow! Bigelow Tea began with her innovative tea blend “Constant Comment”  and the family-owned company has been going strong ever since! But sharing tea with our loved ones is so much more than sipping a cozy cup. Tea soothes souls and sparks conversation plus it’s a wonderful way to connect and make memories. (with Mom, of course!) So whether you’re planning a posh tea party for the moms in your life or just want to #TeaProudly by hosting a quiet Mother’s Day brunch with the ones you love, these delicious recipes from Bigelow Tea are sure to please every guest at your table. For extra inspiration, we wanted to share some quotes that will be perfect for the day. Which is your favorite? Let us know in comments or share in social using #TeaProudly. Have a special day!

“We are born of love; Love is our mother.”  -Rumi

Vanilla & Cinnamon Baked Challah French Toast

This do-ahead dish makes a perfect breakfast for overnight guests. It can be completely assembled the night before, and bakes while you’re brewing the morning tea. Serve with a fresh fruit salad for a delicious start to your Mother’s Day.

Serves 6-8


  • 12 slices of Challah bread, cut in half on the diagonal
  • ½ cup of hot water
  • Bigelow® Cinnamon Stick Tea Bags and 2 Bigelow® French Vanilla Tea Bags
  • 6 eggs
  • 1 cup skim milk
  • 1 teaspoon salt
  • 1 – 8 oz package cream cheese, cut into small cubes
  • Non-stick cooking spray (preferably plain or butter flavor)


Lightly coat the bottom and sides of a 9 x 13 inch baking dish with non-stick cooking spray. Steep 5 tea bags in ½ cup of water for 5 minutes, and allow them to cool slightly. In a medium bowl, whisk together the milk, eggs and salt. Add cooled tea and whisk to combine.

Arrange a layer of Challah bread in the prepared baking dish, and evenly distribute half of the cream cheese cubes on top. Add a second layer of Challah bread, and slowly pour egg mixture over the top, allowing it to completely soak all the bread. Top with remaining cream cheese cubes, cover with aluminum foil and refrigerate overnight (or at least 2 hours).

The next morning, remove from refrigerator and preheat oven to 350 degrees. Bake for 45-50 minutes, until the dish is completely set and lightly browned. Cut into squares and serve with maple syrup if desired.

“To describe my mother would be to write about a hurricane in its perfect power.” – Maya Angelou

Spinach Salad Spectacular with Raspberry Vinaigrette

This healthy salad topped with Bigelow’s raspberry vinaigrette dressing is sure to be a hit with family and friends.

Serves 6


  • 4 cups (1000mL) baby spinach leaves washed and dried (about 10 oz.)
  • 1 – 8oz. (250mL) can mandarin oranges, drained
  • 1 – 8oz. (250mL) can artichoke hearts (not in oil), drained

Optional Ingredients:

  • 2 medium-sized red apples, cubed (such as Red Delicious or Gala)
  • 5 large ripe strawberries, cut up
  • 1 cucumber, peeled and cubed
  • Tomato, cut up
  • 4-5 pieces bacon, well cooked, drained and crumbled

Bigelow® Tea Red Raspberry Vinaigrette Dressing


Combine baby spinach leaves, mandarin oranges, artichoke hearts and almonds. Season to taste with salt and pepper. Use any or all of the optional ingredients. Toss salad with enough dressing to coat. Dress salad with our delicious Bigelow® Tea Red Raspberry Vinaigrette Dressing. Recipes for other dressing can be found in the Salad and Side Dish Category.

“Being a mom has made me so tired. And so happy.” – Tina Fey

Sangri–Tea-ahhhh Iced Tea Lemonade (Red)

A delicious fruit-based wine punch made with Bigelow Half & Half Iced Tea and Lemonade. It’s delicious, easy and only gets better when left to absorb all the flavors.

Serves 4


  • 4 cups boiling water
  • 2 bag Bigelow Iced Tea & Lemonade
  • 3 tablespoons sugar
  • 3 cups fresh fruit including oranges, lemons, peaches and apples( Red, Fuji or both) cut into bite sized pieces
  • ½ cup Brandy
  • ½ -1 liter of any flavor sparkling seltzer water
  • 1-750mL bottle of Merlot


Place tea bags in a 4-cup glass measure. Add boiling water. Let steep for 10 minutes. Squeeze and remove tea bags, add sugar, and stir to dissolve. Add brandy and fruit to tea concentrate. Refrigerate 1 hour (or up to one day for a stronger flavor). When ready to serve, combine chilled mixture with wine and sparkling seltzer water. Pour into ice filled pitcher. Serve and enjoy!

“Motherhood: All love begins and ends there.” – Robert Browning

Green Tea Poached Shrimp Stir Fry Drizzled with Green Tea Vinaigrette

Your guests will love this recipe, which uses Bigelow Green Tea in the vinaigrette, infusing the stir fry with green tea flavor.

Serves 8


Green Tea Vinaigrette:

  • 1 tablespoon sesame seed oil
  • 1 tablespoon rice wine vinegar
  • 2 teaspoons soy sauce
  • 1 cup Bigelow Green Tea
  • 4 teaspoons Hoisin Sauce
  • ½ teaspoon garlic, minced
  • ½ teaspoon ginger, minced

Green Tea Stir-Fry:

  • 2 tablespoons peanut oil
  • 2 cloves garlic, minced
  • ½ teaspoon salt
  • 12 oz. Savoy cabbage (shredded)
  • 8 oz. fresh baby spinach
  • 1 oz. snow peas
  • 1 cup broccoli florets
  • 1 cup fresh bean sprouts
  • ¼ cup vegetable stock
  • 1 teaspoon sesame oil

Poached shrimp:


Make Bigelow Green Tea Bags by pouring 5 cups of boiling water over 10 tea bags; steep for 10 minutes and set aside. Combine and whisk all the vinaigrette ingredients in a medium-sized bowl, reserve. Heat the peanut oil in a pre-heated wok or deep frying pan. Lower the heat slightly. Add minced garlic to pan and stir-fry for about 30 seconds. Stir in cabbage, spinach, snow peas, broccoli, bean sprouts, and salt. Stir-fry for 3 to 4 minutes. Add the vegetable stock, cover and cook for 3 to 4 minutes. Remove the lid and stir in sesame oil. Mix thoroughly.

In a large skillet, add 4 cups of green tea, garlic and ginger and simmer for 10 minutes. Shell and devein the shrimp, place into the simmering green tea broth for 3-4 minutes or until the shrimp become pink. Place the stir-fried vegetables on a warm dish and top with the poached shrimp. Pour vinaigrette over the shrimp and vegetables. Garnish with sesame seeds and green onions.

“All that I am, or hope to be, I owe to my angel mother.” – Abraham Lincoln

Bigelow Lemon Lift Cheesecake Bars

These bars are a perfect light dessert made with Bigelow Lemon Lift tea. They’re always a hit with family or dinner guests.

Makes 16 bars


  • ½ cup hot water
  • 6 Bigelow® Lemon Lift Tea Bags*
  • ½ cup whipping cream
  • 1 – 8 oz. package low fat cream cheese, at room temperature
  • ½ cup plus 2 tablespoons granulated sugar
  • ½ teaspoon salt
  • 1 large egg
  • 2 teaspoons plus 2 tablespoons lemon zest
  • 8 x 8 inch baking pan (glass or metal)
  • For crust:
  • 1 – 11 oz. package chocolate wafer cookies**
  • 1 stick unsalted butter, melted


*Pumpkin Cheesecake Bars: Make the graham cracker crust (below) and substitute 6 Bigelow® Pumpkin Spice tea bags for the Lemon Lift. Also omit the lemon zest in the cheesecake batter and omit the topping.

**Graham Cracker Crust: Substitute 8 graham crackers (1/3 of a 14 oz. box) for the chocolate wafers and use the same amount of melted butter. Add ¼ cup of sugar to the mixture as well.


Combine hot water and tea bags and steep for 5 minutes. Thoroughly squeeze the tea bags and remove. Allow tea to cool completely. Preheat over to 350º. Meanwhile, prepare the crust. Place wafers into a large Ziploc bag and crush into crumbs (alternatively, put them in a food processor fitted with the metal blade to crush). Place in a bowl with melted butter and use a fork to combine. Press firmly into the bottom of the baking pan in an even layer.

Using an electric mixer, beat the whipping cream to medium peaks. Set aside. In a separate bowl, beat together the cream cheese, sugar and salt until smooth. Add egg and beat to incorporate. Add ¼ cup of the tea and the zest and beat until combined. Please note this is only half of the prepared tea. Remainder can be discarded. Fold in the whipped cream and pour entire mixture over the chocolate wafer crust. Bake for 50-60 minutes, or until set, golden brown, and slightly firm to the touch. The sides will begin to come away from the sides for the pan.

Allow to cool on a wire rack for 30 minutes. Remove from pan by inverting on to a cutting board, then inverting again to another board so the cheesecake is on top. Make topping by mixing the remaining 2 tablespoons of lemon zest with the remaining 2 tablespoons sugar. Sprinkle evenly over the top of the cheesecake and cut into 16 squares.

“If at first you don’t succeed, try doing it the way mom told you to in the beginning.”- Unknown

Individual Fudgy Brownies

Rich, creamy and decadent, just the way homemade brownies should be and they’re flavored with Bigelow’s Vanilla Caramel Tea.

Serves 8


Tea Concentrate:


  • 1 cup firmly packed brown sugar
  • 2 eggs
  • 3 tablespoons tea concentrate
  • ½ teaspoon real vanilla extract
  • ⅓ cup cocoa powder
  • ¼ cup oat flour
  • 6 tablespoons butter, melted
  • Whipped cream, optional
  • Ice cream, optional
  • Fresh mixed berries, optional


Place tea bags in a 1-cup glass measure. Add water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (Makes about ½ cup tea concentrate.) Preheat oven to 325 F. Lightly butter 8 (½ cup) oven safe custard cups; set aside. In medium mixer bowl, place brown sugar and eggs. Beat at high speed, scraping bowl often, until thick and light yellow (5 to 6 minutes). Add 3 tablespoons tea concentrate and vanilla. Continue beating until well mixed (1 to 2 minutes).

In small bowl, stir together cocoa powder and oat flour. Add cocoa mixture to tea mixture and mix only until combined. Add melted butter. Mix only until combined. Pour brownie mixture into 8 prepared ½ cup custard cups. Place the custard cups in a 13 x 9-inch baking pan and fill pan with hot tap water until water reaches ½ way up the custard cup. DO NOT get water in the custard cups. Carefully place pan in oven. Bake for 45 to 48 minutes. A wooden pick should be slightly wet. Remove from oven; cool. Serve with whipped cream, ice cream, or fresh berries. Refrigerate leftovers.

Tag This: Wit & Wisdom Tied To Your Bigelow Tea

Great literary works are often grouped together: The collected works of Shakespeare. The poems of Yeats. Aesop’s Fables. Well, we’re gonna recommend another collection – we like to call it #TeaProudly writing – and it all comes down to the tea tags of Bigelow Tea.

Some are about our history. Others highlight our commitment to quality. There are a few tags specific to the flavor or ingredients they’re about to bring to your taste buds. And some are just about how awesome tea is. (Because, let’s be honest, we all know and love tea.) And they’re all marked with #TeaProudly, because these tags are all about making your tea-brewing experience even more enjoyable and share-able.

Okay, okay, maybe it’s not the great American novel, but these little octagons do a lot with about a square inch of writing real estate. And with over a dozen different “tag lines” to read (see what we did there?), we’re challenging our #TeaProudly crew to find them all.

You may need to venture from your go-to teas to find the flavor-specific tags, and there’s always the excitement of opening that foil packet and finding a new turn of phrase waiting for you. Take note, snap a pic, or save those tags and get creative (art project, anyone?!). Whatever you do, we want to hear about it. Share your collection, how many you’ve seen, or pick your favorite and let us know. We always love to hear about how you take your tea… it helps us keep finding ways to make your tea time – and, by extension, your whole day – even better. On social media? Tag #TeaProudly and show some love to those #TeaProudly tags! 

3 Insanely Helpful (And #TeaProudly-Approved) Tips For Your Garden This Year

The sun is out, birds are chirping and flowers are blooming… welcome back, spring! After a long winter, it’s the perfect time to get your garden in tip-top shape for 2019. And, Bigelow Tea has just the essential tips to help you out – just in time for Earth Month (and right after Earth Day, BTW!). Whether you tackle garden chores little-by-little or all at once, these are a few of our favorite ways to give our garden back some life.

Clean up, clean up!

First thing’s first, it’s time to clean things up. This is a great time to check out your tools and make sure they’re good to go. Then, let the weeding commence! Looking for natural ways to get rid of weeds and pests? Here’s our favorite clean and safe DIY weed repellent spray that will keep your garden neat and tidy throughout the season. You’ll need:

  • 1 gallon white vinegar
  • 2 cups multi-purpose Epsom salt
  • ¼ cup regular blue Dawn dish soap

Mix all ingredients together, transfer to a spray bottle and saturate weeds to your heart’s content! And guess what? Pest repellants don’t need to be full of chemicals, either! Placing some peppermint tea bags around your garden will deter rodents! (Bye-bye, little mousie!)

“C” is for compost!

Chances are, your soil has seen better days after a winter freeze. What should you do? Revitalize it with some compost! Bigelow Tea’s Green Team has some great composting tips to help your garden grow. Did you know that in addition to “green” waste like weeds and grass, “brown” waste such as leaves, newspaper, and yes, Bigelow tea bags and packaging can be recycled and composted? So,  don’t hesitate to throw them into the compost bin! Not only that, used tea bags can help you start seedlings for your spring garden, too.

Time to plant!

From vegetables to herbs to your favorite flowers, you can plant anything you want that will thrive in your region! As spring transforms into summer, watch your garden grow as nature takes its course – with a little help from your green thumb! Better yet, get involved in a community garden that will provide nourishment for your body and soul.

Speaking of community gardens, did you know Bigelow Tea’s community garden yields a bounty of fresh produce that helps local food pantries serve those who may be less fortunate? Each year, our employees plant and harvest tons of tomatoes, lettuce, cucumbers, zucchini, basil and more. (Yum!) Last year, we added a few new items, including two lavender plants to help lure bees and other pollinators. As you know, sustainability is a big deal at Bigelow Tea, so we’ve also made sure to grow our community garden in a manner that’s as eco-friendly as possible. A rain barrel supplies the water that is used to water the garden, and all weeds are thrown in a compost bin, which provides valuable and sustainable compost that’s used to help our plants thrive and grow! Pretty cool, huh?!

Have you started gardening this season? Tag #TeaProudly here or on your other social channels and share your stories!

Bigelow Tea Shares Mother’s Day Memories

This Mother’s Day, we are celebrating the very special women of Bigelow Tea and sharing memories from their loved ones. Hear about these amazing women from those who know them best. And be sure to share your special memories of loved ones in honor of Mother’s Day by using #BigelowTeaMoms on Instagram or Twitter or on for a chance to win a “Thinking of You” Tea Tin!

From Mr. Bigelow on his mother, Ruth Campbell Bigelow:

“… in 1945, the tea section of the typical grocery store contained only black tea. It came in large boxes with lots of tea bags and and lots of brand names, but however you sliced and diced it, it was all the same… black tea. Believe it or not, there was no such thing as a specialty tea to be found and in Ruth Bigelow’s mind, this was wrong. She felt that tea drinkers deserved more. She felt that they would enjoy a tea that was smoother in taste and more flavorful. Time would prove her right.”

From Cindi Bigelow on her mother, Eunice Bigelow:

My mom…the center piece. The one that taught me to talk things out.  The one that was by my side in good times and not so good. The one that understood what I was going through without having to share words. The best mema (grandma) I could hope for. The one who loves my dogs as much as I do.  The matriarch of our company…everyone’s mom!  My mom…lucky me! “

From Meghan and David O’Hara on their mother, Cindi Bigelow (Cindi’s kids):

From David: “Some of the best memories I have with my mom growing up were when we’d spend time together as a family in our mini-road trips to the beach or to go skiing. We’d all pile in the car with the dogs and chat for hours on end, sharing and listening and laughing. I particularly remember blasting music from old CDs, with one of our favorite songs being “Ring My Bell” by Anita Ward (a late 70s classic!). Those car rides with my mom were moments I will remember and cherish forever. “

Meghan: “One of my favorite things about my mom is she always wants to bring people together to do creative and fun projects, and really lives by the idea of “the more the merrier” when she does so. I have so many wonderful memories with her, ranging from activities like making homemade pizza, to making gingerbread houses and other arts & crafts, to attempting to build a bird house, to the most recent project, building a decorative key holder for her kitchen. However, what I really appreciate is not the projects, but the message passed down to me through her, about the value and importance of carving out quality time to spend with the people you love. It’s carried through in all my relationships, and the idea that the time we spend with others is one of the most valuable things we have, is something that I always keep with me and deeply appreciate her for instilling within our family.”

Don’t forget to share stories of your loved ones by using #BigelowTeaMoms for a chance to win a Thinking of You Tea Tin! Or you can head to and upload a photo and a caption there!

These Bigelow Tea-Infused Recipes Are How You’ll Wow The Crowd During The Spring Holidays!

This time of year is always filled with fun events, holidays and family get-togethers! Well, #TeaProudly community, Bigelow Tea has some tasty recipes (and yummy drinks) to wow your soiree guests. From deliciously different entrées to easy leftovers for the day after your spring feast, these recipes will have your guests hippity-hopping to the table no matter how large the size of your crew.

Do you have a favorite spring or holiday recipe? Share and tag #TeaProudly!

Glazed Ham with Constant Comment® Orange Sauce

For a perfect Holiday dinner use Bigelow Constant Comment Tea to glaze for a warm and comforting taste.

90-120 Minutes

Serves 12


  • ⅔ cup (160mL) brown sugar
  • 2 tablespoons (30mL) butter
  • 12 Bigelow Constant Comment tea bags
  • 1 cup (250mL) hot water
  • ½ cup (125mL) fresh orange juice Zest of orange
  • 1 teaspoon (5mL) ground cloves
  • 1 – 6 to 8 pound (3 to 4kg) cooked ham 12 whole cloves


Brew Constant Comment® tea bags in hot water. Discard the tea bags, squeezing to extract as much liquid as possible. Combine tea, brown sugar, butter, orange juice and zest with ground cloves in small saucepan. Bring to boil over medium heat. Remove from heat and set aside. Preheat oven to 325ºF (170ºC). Using a sharp knife, score the fat on top of the ham into diamond shapes, then press the cloves, stem side down, into each diamond. Place ham in shallow roasting pan. Brush the Constant Comment® Orange Glaze on the ham liberally. Roast the ham for about 15 minutes a pound, brushing two to three times during the cooking process. Remove from oven and let stand for 15 minutes before carving. Drizzle sliced ham with remaining sauce.

Tea Braised Leg of Lamb with Pear, Jalapeno and Tea Infused Chutney

A great dish for the Easter Holiday but also good any time.
Created by Daniel J Lestrud, CEC, CCE

4 hours


  • 4 pounds leg of lamb, boneless, ready to roast kosher salt and Black Pepper
  • clarified butter, or any high heat fat (enough to coat bottom of pan)
  • 2 sweet onions, chopped
  • 4 carrots, chopped
  • 4 celery ribs, chopped
  • 6 garlic cloves, chopped
  • 32 ounces chicken stock
  • 8  Bigelow Lemon Lift Tea bags
  • 8  Bigelow Plantation Mint Tea bags



Pre-heat oven to 200 degrees.

Heat braising pan and add enough fat to cover bottom. Heat stock to a boil and add tea bags and let steep while lamb is browning. Dry lamb with paper towels and season with salt and pepper and immediately sear on all sides in braising pan. Remove from pan and sweet onion, garlic. Then add celery and carrot and sweat till they begin to become tender. Return lamb back to pan and add stock. Stock should slightly cover or come up at least three quarters of the lamb leg. Place in low 200 degree oven for approximately four hours or until fork tender. Remove from braising liquid and place braiser on stove with liquid and reduce to about 1 cup and strain. Season to taste and serve with lamb.

While lamb is braising prepare chutney.

Heat vinegar to boil and add tea bags, let steep five minutes. Combine all diced ingredients in a pot and cover with steeped vinegar and tea bags and agave nectar (or sugar). Let cook till liquid has reduced and is syrupy and pears are tender. Chill and serve with lamb.

French-style Green Beans and Carrots with Pomegranate-Balsamic Glaze

Green beans never had it so good with this salad dressing. We’ve added Bigelow Green Tea with Pomegranate to add to the flavor. Also this dressing will complement any salad.

Serves 6


  • 1 cup hot water
  • Bigelow® Green Tea with Pomegranate Tea Bags
  • 1 teaspoon balsamic vinegar
  • ½ teaspoon sugar
  • 1 teaspoon corn starch
  • 1 tablespoon unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 1 pound fresh french-style green beans
  • ½ pound carrots cut into 1 inch matchsticks
  • Salt and pepper to taste


Combine hot water and 4 Bigelow® Green Tea with Pomegranate Tea Bags and allow to steep for 5-7 minutes. Place tea in a small saucepan. Bring to a boil, and cook until liquid is reduced by half (about ten minutes). Add balsamic vinegar and sugar. Stir to combine. Add cornstarch and whisk vigorously until glaze is thickened and smooth. Set aside. Meanwhile, in a large skillet, combine butter and olive oil. Heat until butter is melted but not smoking and add carrots and green beans. Sauté vegetables until just tender, approximately 5 minutes (allow a few extra minutes of extra cooking time if using traditional green beans). Add pomegranate-balsamic glaze, and toss to combine. Season with salt and pepper to taste. Serve immediately. Note: Glaze may be prepared up to 2 days in advance. Store in an airtight container in refrigerator.

Orange & Spice Pureed Carrots

Spiced to your taste, this simple carrot soup is a perfect meal anytime. Bigelow has taken it a step further by adding Orange & Spice Herbal Tea.

30 Minutes

Serves 6


  • 2 pounds (1kg) carrots, peeled and cut into 1-2 inch pieces
  • 12 Bigelow Orange & Spice Herbal Tea Bags*
  • ½ cup (125mL) milk
  • 2 tablespoons (30mL) butter, melted
  • Ground pepper and salt to taste
  • 5 shallots, peeled
  • 1 ½ cups (375mL) vegetable oil
  • 3 tablespoons (45mL) butter

*Variations: Try using Bigelow Constant Comment Tea


Prepare the carrots. Add 8 Orange & Spice Herbal Tea Bags to 4 cups (1L) of boiling water; let steep for 10 minutes. Remove tea bags. Cover carrots with tea and cook for 10-15 minutes or until tender. Meanwhile, infuse milk by heating with 4 Orange & Spice Herb Tea Bags for 10 minutes. Remove tea bags. Drain carrots and puree in a food processor and add melted butter and infused milk. The carrots should be very smooth. Place in a casserole and garnish if desired with crispy shallots. To make the garnish – slice shallots into very thin rings. In a saucepan heat oil with butter over medium-low heat until it begins to bubble, add shallots and cook until they are a rich golden brown; about 30-40 minutes. Stir shallots occasionally while they are cooking to make sure they brown evenly. Remove shallots from oil, drain. Once the shallots have dried and are crisped, they can be stored for several days. Serve shallots on top of carrots.

Constant Comment Cosmo

While being a preferred ladies’ drink, its many variations have pleased the most sophisticated drinker. Using Bigelow Constant Comment tea gives it a fruity yet spicy undertone.

Serves 4



Place Bigelow Constant Comment® tea bags into a measuring cup and add 1 ¼ cups boiling water and cinnamon stick, let brew 3 minutes. Remove tea bags and cinnamon stick, add sugar and orange juice and stir. Chill 20-30 minutes in the freezer. Place cooled sweet tea mixture and 4 ounces of vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist. To make one Cosmo, place two ounces of the cooled sweet tea and mix it with 1 ounce vodka in a cocktail shaker with ice. Shake well and strain into a martini glass, garnish with an orange twist.

Berry Peachy Mar-TEA-ni

You’ll feel like you’re enjoying a night at the finest restaurant with this combination of Vodka, Bigelow Red Raspberry Herb Tea and Perfect Peach Herbal Tea.

Serves 4



Place tea bags into a measuring cup and add 1 ¼ cups boiling water. Let brew for 3 minutes. Remove tea bags. Add sugar and stir until it dissolves. To chill place tea concentrate in the freezer for 30-45 minutes. To make a martini, place 2 ounces of the cooled sweet tea and mix it with 1 ounce of the vodka in a cocktail shaker. Shake with ice and strain into a martini glass.

I Love Lemon® Cheesecake

Beautiful classic cheesecake, tangy and sweet, with a velvety smooth and rich texture flavored with Bigelow’s I Love Lemon Herbal Tea.

Serves 12


  • 1 cup heavy cream1 cup + 1 tbsp sugar
  • 12 Bigelow I Love Lemon® Herbal Tea Bag
  • 3 tbsp butter, melted
  • 1 cup graham cracker crumbs*
  • Nonstick spray
  • 24 ounces (3-8 oz. packages) cream cheese
  • ¼ cup sour cream
  • 4 eggs
  • Zest of 1 lemon
  • 1 tsp. vanilla extract  


Combine 1 cup of heavy cream, 1 tbsp of sugar, and the 12 Bigelow I Love Lemon tea bags in a saucepan. Bring to a simmer. Remove from heat. Let steep for 45 minutes. Remove tea bags, squeeze out the excess liquid, and let cool. Melt 3 tbsp of butter. Mix into 1 cup of graham cracker crumbs. Mix until crumbs are moistened. Spray 8″” spring form pan with non-stick spray. Press graham cracker mixture into pan to create crust. Bake for 8 minutes in a preheated 350 degree oven. Let rest on cooling rack while preparing cheesecake mixture. Reduce oven temperature to 325 degrees. Work with cream cheese at room temperature. In standing mixer, beat cream cheese until smooth. Add sugar, followed by the sour cream, and the eggs. Make sure to add these one at a time. Stream in the infused heavy cream; add the lemon zest and vanilla extract. Pour mixture on cooled crust and bake for 60-70 minutes. Cheesecake will have a slightly jiggly center. Cool on rack, chill in refrigerator for at least 3 hours before unmolding. Optional Garnish: Combine zest of one lemon with 3 tbsp of sugar. Sprinkle on top of chilled cheesecake. Cut and serve with berries.

*Crumbs can be made using graham crackers pulsed in a food processor. Use approximately 7 graham cracker sheets for 1 cup of crumbs. *If desired, a store bought pie crust can be used instead.

Earl Grey Royal Cream Puffs

Homemade cream puffs with wow your guests and they’re so easy to make. Add Bigelow Earl Grey Tea for that extra Royal flavor.

Serves 6


Royal Cream Filling:

  • ½ boiling water
  • 2 Bigelow Earl Grey Tea Bags
  • 1 ½ cup heavy cream
  • 1 pack instant vanilla pudding (3.4 ounces)
  • Confectioners’ sugar (optional)


Preheat oven to 425° F. In a medium saucepan, pour boiling water over tea bags. Let steep 10 minutes. Remove tea bags, squeezing out liquid. Add butter and bring mixture to a boil. Remove from heat and immediately add flour all at once. Stir vigorously with wooden spoon. Return to medium/low heat and continue to stir until mixture pulls away from sides of pan, about 1 minute. Remove from heat and add eggs, one at a time, beating well after each addition. The dough will be smooth, slightly dry and thick. Spoon dough onto greased baking sheets forming 6 large puffs.

Bake 15 minutes; reduce heat to 400° F and bake an additional 15 minutes. Cut a slit in the side of each puff to allow steam to escape; turn off oven and let puffs rest 10 minutes. Remove puffs to cool on wire racks. Cool completely. Slice shells in half horizontally. Remove dough from inside. Fill with Royal Cream Filling. If desired, sift confectioners’ sugar over puffs. Serve immediately or refrigerate up to 3 hours.

Royal Cream Filling: In medium bowl, pour boiling water over 2 Bigelow Earl Grey tea bags; let steep 10 minutes. Remove tea bags, squeezing out liquid. Stir well-chilled heavy cream. Add 1 package (3.4 ounces) instant vanilla pudding and pie filling mix. Beat with wire whisk 2 minutes until slightly thickened. Chill until ready to use.

Tea and Banana Bread Cupcakes

These banana bread cupcakes are made special with the addition of Bigelow Vanilla Chai Tea and a delicious buttercream frosting. 

Recipe submitted by Nate

15 minutes

Makes 18 cupcakes



  • 2 ½ cups of all-purpose flour
  • 1 tsp of baking soda
  • ½ tsp of baking powder
  • pinch of salt
  • 2 very ripe bananas (mashed)
  • 1 tsp of vanilla
  • 1 stick of softened butter
  • 1 cup of sugar
  • 2 eggs
  • ½ cup of Bigelow Vanilla Chai Tea
  • ½ tsp of nutmeg
  • ½ tsp of cinnamon
  • ¼ cup of half and half OR milk

Banana Buttercream

  • 2 bananas mashed
  • 3½ cups of powdered sugar
  • 2 sticks of butter

Sugar Decorations

  • 2 cups of sugar
  • 1 cup of water
  • ½ tsp of cream of tartar (stabilizes)


Cupcake Instructions

Mix flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Add the softened butter, vanilla and eggs and stir.  Add mashed bananas, stir and add the Bigelow Chai Tea, half and half and stir until combined. Bake at 350F for 15 minutes or until a toothpick inserted in the middle of a cupcake comes out clean.

Frosting Instructions

Whip the two sticks of softened butter. Avoid microwaving the butter–it’s best to let the butter come up to room temperature slowly to soften. Add the mashed bananas…try and find very ripe bananas. Add the powdered sugar little by little. If you need the frosting to be stiffer, just add more powdered sugar, if it’s too stiff; add a tablespoon of milk.

Sugar Decorations

Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat. You’ll need a candy thermometer and watch it closely. Stir constantly and after about 15 minutes it should be around 340F. Once it reaches around 320, be careful! Sugar can burn quickly! Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it. Immediately the mixture starts to cool. I slide a bendable cutting board under it and slowly formed a log. Once the caramel is cool enough (2-5 minutes) I slowly snipped off pieces with scissors and formed different creations, even my 4 year old helped! Just be careful because the sugar is still hot.

Raspberry Royale Angel Food Cake

Enjoy this fluffy angel food cake is a traditional dessert. Bigelow has added the flavor of raspberry with its Raspberry Royale Tea. 

Recipe submitted by Sarah Henery

Bigelow Recipe Contest 2011


 Angel Food Cake:

  • 1 Bigelow Raspberry Royale Tea Bag
  • ½ cup boiling water
  • 1¾ cups sugar
  • ¼ tsp. salt
  • 1 cup cake flour, sifted
  • 12 egg whites (the closer to room temperature the better)
  • 1½ tsp. cream of tartar

*Raspberry Royale Icing:


Preheat oven to 350°F. Place 1 Raspberry Royale Tea Bag in ½ cup of boiling water – let steep for 10 minutes. Set aside. Sift half of the sugar with the salt and cake flour. Set remaining sugar aside. In a large bowl, combine egg whites, brewed tea and cream of tartar. Beat with electric mixer on medium speed. Slowly sift the reserved sugar into the egg white mixture, beating continuously until medium peaks form. Sift enough of the flour mixture into egg white mixture to just dust the top. Using a spatula, gently fold the flower mixture and egg mixture together. Using flour mixture, dust and fold again and continue repeating until all of the flour mixture is incorporated. Spoon the mixture into an un-greased tube pan. Bake for 40 minutes or until knife inserted in cake comes out clean. Cool upside down for one hour before removing cake from pan.

*Optional: Top with Raspberry Royale Icing: Place Raspberry Royale Tea Bag in ⅓ cup of boiling water – let steep for 10 minutes. Set aside. Place sugar, cream of tartar, salt, brewed tea and egg whites in the top of a double boiler. Beat with a handheld electric mixer for 1 minute. Place pan over boiling water making sure that the top of the pan does not touch the boiling water, but sits above it. Beat on high speed with electric mixer for 7 minutes. Beat in vanilla. Remove from heat and spread on cake.

Ham and Pear Sandwiches

A twist on an old classic — ham and cheese. Adding a fresh cut pear gives the sandwich a nice, light sweetness that is perfect for any time of day, with a cup of Bigelow Tea.

Serves 6


  • 6 to 12 slices French bread or sourdough baguette
  • 2 tablespoons honey mustard
  • ½ pound thinly sliced baked ham
  • 1 large ripe pear, thinly sliced
  • ¼ cup crumbled blue cheese


Spread bread with mustard. Top with ham, pear and crumbled blue cheese. Close sandwiches with remaining bread or serve open face.

Here’s How to Make a Bigelow Tea Inspired Easter Gift Basket

Looking for the perfect Easter gift for the tea lovers in your life? We’re sharing step-by-step instructions on how to create the perfect #TeaProudly Easter basket filled with delicious Bigelow Tea flavors and some trinkets you can pick up to fill it with! Follow these instructions and get creative!

Step 1: First, you need to select which teas you want to gift! In our basket, we grabbed some of our favorite Bigelow Teas at our local store; Mint Medley, “Constant Comment”, Orange & Spice, Sweet Dreams and added in Bigelow’s newest Lavender Chamomile Probiotics tea and some Benefits teas to the mix.

Step 2: Next, you will need to make a run to a store and grab a basket, tinsel or paper shreds to stuff the basket with and some extra goodies to include like candy, lotions, small toys or a bath bomb! Here’s where you can get creative and add in things you know the person you are gifting this to will love.

Step 3: Once you are back home, start the kettle. Why? You’ll want a cup of tea to help you while you assemble the gift basket.

Step 4: Assemble! That is it, super simple.

Step 5: Gift your lovely Bigelow Tea Easter Gift Basket to the special recipient. And don’t forget to take a photo before you do and share with us on social media using #TeaProudly!

Bonus step! If you wanted to be realllllly creative… you could add in some Bigelow Tea dyed Easter eggs to make it even more unique. For inspiration and instructions, head on over to our friend The Tiptoe Fairy’s blog post on dying eggs with Bigelow Tea teas. Add tape before you dye them to make the different designs you see here.

We can’t wait to see the #TeaProudly Bigelow Tea Easter Baskets you create! And remember, you can recreate these baskets any time of the year, swapping out the festive decorations for any holiday!

Real, High Quality, Delicious Ingredients In Every Cup Of Bigelow Tea!

We have the real deal when it comes to ingredients so grab a mug and check out these super awesome Bigelow Tea videos featuring some of our most popular flavors!

Earl Grey, All Day

In each cup of Earl Grey, you’ll taste only the best bergamot. Berga-whaaat?! Bergamot is a fragrant citrus fruit with a green color similar to a lime. In the early 1970s, the Bigelow family wanted to blend rich black teas with the perfect bergamot to launch a world-class Earl Grey tea. They began working with family-owned bergamot orchards in Calabria, Italy, where the most exquisite, smooth oil of bergamot is sourced.

Sunshine Time: Green Tea with Lemon

California lemons make all the difference in the world! In Bigelow’s Green Tea with Lemon, only the juiciest lemons are used from the family farms we’ve worked with for decades. Combine that with the smooth taste of green tea and you’ve got a slice o’ heaven!

Get Cozy with Cozy Chamomile

Did you know chamomile is a flower? Yup. And in Cozy Chamomile, we use the whole flower bud to create an exceptional flavor. Why? Because when it’s the only ingredient, it better be perfect! And the chamomile flowers in each bag of Bigelow Tea come from high elevation gardens, handpicked and harvested at their peak. Smooth, full-bodied and sweet… just what you’re looking.

Peace. Love. Happiness. Bigelow Benefits.

We all know how important it is to put good things in our bodies to help us stay strong and healthy. And a great (and super #TeaProudly) way to help guide those wellness decisions throughout the day is with a cup of tea from the Bigelow Benefits line: everyday teas that fuel your body with good-for-you, high quality ingredients. Almond, chocolate, turmeric, blackberries, aloe, chamomile, lavender… and so many more! It’s a win-win – teas that taste ahhh-mazing AND support your well-being.

Mmm….May We Have Some Mint Medley?!

You know what’s second to none? The mint in Mint Medley. For real. Everyone loves mint. The fresh, sparkly flavor is super versatile – and so delicious.  And you know what makes each cup of Bigelow Tea’s mint so fab? Unparalleled superior quality, cleanliness in processing, and tea connoisseur-worthy “crop to cup” traceability – all built on a 30-year partnership with family farmers in the Pacific Northwest. American-grown. Passionate care. Mint condition. Because that’s what you deserve.

America’s #1 Green Tea

When it comes to Bigelow Green Tea, simple never tasted sooo delicious! The tea leaves in our Classic Green Tea are grown in high elevation gardens, picked at their peak, and we only use the top two tea leaves and a bud. Earthy, smooth, delicate and balanced for the best taste. Yes, please!

Yours and Mine, English Teatime

A signature blend of classic black tea perfect for any time of day, English Teatime is made from hand-picked leaves from higher up in the mountains where the best teas are grown. Each sip is smooth and full-bodied – all thanks to the mountain air and passion that goes into making each cup.

Amazing right? Fresh ingredients, grown with care! Have a #TeaProudly day!

3 Ways Bigelow Tea Embraces Earth Month

Spring is here and that means green, green and more green! We at Bigelow Tea adore all things green (we’re looking at you, green teas!), including the environment. Which is why – right now – we’re thinking about all the reasons why sustainability is so important. In fact, April is Earth Month, and a good reminder of why treating the earth with care and protecting the environment for future generations is serious business at Bigelow Tea. Here are 3 of our favorite #TeaProudly ways to celebrate – this month and beyond.

1. Action, action, action. “Do the right thing and good things will follow,” is a guiding principle of this family-owned company, and third-generation president and CEO Cindi Bigelow has kept it going in all aspects of the business. Under her leadership, Bigelow Tea was one of the first companies in Connecticut to install solar panels to offset energy usage. Aggressive recycling, raw material reduction and reuse and compost methods, used in conjunction with employee education and engaged Green teams, has earned Bigelow Tea the distinction of being a Zero Waste to Landfill company *and* our company has been acknowledged as a Benefit Corporation confirming the mission as benefiting the greater good. Here’s what that means: Bigelow Tea is one of a select group of companies that has designated corporate social responsibility as a core business goal in the pursuit of a positive social and environmental impact. Woohoo is right!

2. Get outside (and involved in your community!). There are a lot of ways to make a difference in our towns and neighborhoods. One great example is Bigelow Tea’s community garden, which yields a bounty of fresh produce to help stock local food pantries. Growing fresh and nutritious food is a delicious way to give back – our community garden yields tons of tomatoes, lettuce, cucumbers, zucchini, basil and more. Last year, the weekly harvests were amazing! One week alone yielded 33.5 pounds of vegetables that were delivered to the Bridgeport Rescue Mission, a local nonprofit organization that provides more than 550,000 meals each year. We love it when one activity can help so many others.

We’ve also added a few new items to our community garden, including two lavender plants to help lure bees and other pollinators. (Yay, let’s hear it for the bees!) What’s also cool? A rain barrel supplies the water that is used to water the garden, and all weeds are thrown in a compost bin, which provides valuable and sustainable compost that’s used to help our plants thrive and grow!

3. Be responsible. From the very beginning in 1945, we sourced handpicked teas from high-elevation gardens where the best teas are grown, along with botanicals from the world’s finest gardens to create our flavorful blends. We value our special partnerships with growers and processors – many of which have lasted for decades. In addition to responsible sourcing, both environmental and social sustainability remain super important at Bigelow Tea. That’s why we have 67 certified sustainable teas with organic and fair-trade certifications. We’re also part of the Ethical Tea Partnership, an organization that works with tea growers to establish methods for responsible conservation of the world’s tea fields and to improve the lives of the beautiful people who work them.

We at Bigelow tea are serious about protecting the environment, giving back to our community and taking care of our employees and their families. We make decisions not just based on the immediate benefits, but the long-term impact on our community and environment – here’s to future generations! We take actions that we can take pride in. Because that’s the #TeaProudly way. How are you celebrating Earth Month? Comment below or tag #TeaProudly on social media and share your best go-green tips!

Bigelow Tea Wants To Know: Which Amazing Woman Inspires YOU?!

There’s a quote out there you’ve probably read – “Here’s to strong women. May we know them, may we be them, may we raise them.” And, goodness, we at Bigelow Tea couldn’t agree more! As Women’s History Month is winding down, we will continue to honor exceptional women whose intelligence, tenacity and strength of character propelled them into the historic spotlight. We’re also giving a nod to women in the present who have crossed the barriers of race, class and gender with both resilience and grace.

Fierce. Strong. Empowered. Adventurous. Smart. Trailblazing. Inspiring. Forward-thinking. Fabulous. These are just a few words to describe the many amazing women in our lives – mothers, daughters, sisters, friends, colleagues – we all have them! So, we’re asking the #TeaProudly community one, simple question: Which amazing woman inspires you most? Leave a comment below!