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Oh, Hi, Vanilla Chai! 5 Reasons To Love This Bigelow Tea Flavor

Friday, October 6th, 2017

If you like your tea a little on the wild side, then Bigelow Tea’s Vanilla Chai is calling your name! Bigelow Tea has several chai flavors, and each begins and ends with a special blend of mountain grown hand-picked black tea featuring exotic chai spices. But what does that even mean? Well, read on and find out a little more about this tea called Chai…

Oh, my, chai.

The easiest definition of Chai is spiced milk tea. Chai originated in the East and dates back to thousands of years ago as a concoction sipped by Eastern royalty, though it did not actually contain tea leaves at the time. The drink grew in popularity when the British set up tea plantations in India in the 1800’s, leading to widespread variations across the country and eventually the rest of the world.

Spicy historical healer. 

Chai was often used as a healthful tonic for common ailments such as colds or indigestion.

How do you pronounce Chai?

Chai is sometimes pronounced with a “k” – like, “ki.” But, the correct pronunciation uses the “ch” sound.

Chai is tea. And tea.

Chai – or cha – is also the word for tea in many languages. In fact, the chai tea made with milk and spice that is so popular in India is properly known as masala chai.

All in the family.

There is no fixed recipe or preparation method for masala chai and many families have their own versions of the tea. However, it typically includes a blend of rich black tea, ginger, cardamom, cloves, peppercorn, nutmeg and cinnamon. And all masala chai has four basic components: milk, sugar, cardamom and ginger.

Hopefully we’ve spiced up your day with these chai tea tidbits. From its history to its recipe, there’s so much to learn and so many flavors to enjoy. So brew up your favorite and see if you can pick out all the different ingredients that make Bigelow chai flavors so delicious. Or just sip and savor, that works, too!

In Time for Father’s Day: Important Lessons From David Bigelow, A Father, A Role Model, Co-Chair Bigelow Tea

Friday, June 16th, 2017

 

Hopefully it happens other times during the year, but Father’s Day (and the whole weekend) is a time when we appreciate what our dads bring to the table. They’re role models, they keep us on the right path, and they pass on their own experiences so we can thrive in the world. Whether you’re sitting over a cup of Bigelow Tea discussing old family stories or simply driving home – talking about what’s new in life – it seems every moment can carry some nugget of wisdom (or, at the very least, a few dad jokes).

It’s tough to say which is more important, showing appreciation for our fathers or sharing those moments that make them so special. The good thing is, in today’s busy life, taking some time out to spend with dad can be both. And chances are, whether you have a laugh or learn something new, you come away with just as much as he does.

As a family-owned company, Bigelow Tea owes much of its success to the patriarchs who have been leaders and advocates for the company (in concert with the matriarchs, of course!). It started with Ruth Campbell Bigelow’s husband who supported his wife in every way possible with what would become his family’s now third generation business (painting tea canister labels in their living room in the early days was one great example)! Today, Co-Chairman David Bigelow (pictured with president and CEO and daughter Cindi Bigelow) – one of only two people who know the secret Constant Comment blend – helps to support the company, ensuring the quality of our teas and the well-being of all employees.

Fathers have played an important role in the history of our business, and nowhere is that more apparent than for Cindi Bigelow, who has shared several stories and memories of her father – and his influence – for Father’s Day. Check it out, and from our family to yours, have a wonderful Father’s Day on Sunday!

Cindi Bigelow: Lessons my father taught me

During my first week on the job in our family business, my father taught me a lesson I never learned at Northwestern’s Kellogg School of Management.

I had just received my MBA and was proud of that accomplishment. I immediately started work as the family company’s cost accountant and was ready to set the world — and Bigelow Tea— on fire with my bold ideas and innovative concepts.

On our first PC, I was putting together the company’s first bills of material, and I couldn’t wait to show the CEO — my father, David — what I had accomplished.

On my third day, he came down to see me.

“How’s it going?” he asked.

“It’s going great,” I said, and was about to explain the project when I noticed he was preoccupied with my “out-basket.”

“You have envelopes going out,” he said.

“Yes, they are my bills that need to be mailed.”

“But they don’t have any stamps on them.”

“I know,” I said.

He paused, reflected a moment and replied, “Gee, Cindi, if you don’t put stamps on your envelopes, then why should the other employees put them on theirs? So why don’t you go buy some stamps and put them on your mail.”

It was the first of many lessons I got from David Bigelow about business practices … and humility. And it was also a lesson in leadership, the kind of leadership that my father exemplified.

Over the years, there were hundreds of similar occasions that emphasized one of his foremost principles: The boss sets the tone, he/she sets the standard. The boss determines how high or how low the bar is for acceptable performance based on his/her personal actions.

You see, he was very democratic in the way he ran his business, and the employees revered him because he had a common touch. I should add that he displayed the same values and integrity as a father.

I’m not engaging in hyperbole when I say my father was a saint. Anyone who knows him always says he’s one of the finest men there is, although he would certainly disagree. To my biased thinking, he’s one of most giving, loving, intelligent and humble men I’ve met — in addition to being a great father. That’s quite an accolade from a daughter because it is even harder to be a successful parent than it is being a successful businessperson (and that is incredibly hard!).

The most important thing any father can do is give his children the assurance that whenever they turn around, he’ll be there — providing, protecting, advising, loving … all the things fathers are meant to do. And that is exactly what my father did for my sister and me. ​ All the years he was running the company, he never missed having dinner with us, and whenever I needed him, he was always there.

He never put his business before his family, and I’ve tried to be as conscientious in raising my own children.

Every Sunday after dinner, I’d ask, “Dad, can we get ice cream?” And the answer was always “yes.” Then, he’d take my sister and me to the local Carvel in Westport and buy us soft-serve cones.

He always offered support, and if he had to teach us a lesson, he did it by example and not criticism. Whenever I came home with a report card, he’d look at it and exclaim, “Cindi, oh my gosh! All A’s! I was lucky if I got C’s when I was your age.”

That praise made me one of the proudest girls in school. Years later, when I visited his alma mater, Avon Old Farms School, to watch as he received a lifetime achievement award, I discovered that he was far from “average.” He had received all the top awards from students and faculty, and then went on to Yale. However, he never bragged about the honors or used them as an opportunity to one-up someone else.

I would often sit in executive committee meetings and see him handle volatile issues with a higher level thought process and insight. Most importantly, what impressed me then and continues to impress me was his sense of fairness, not only as a father but also as a businessman. If there was ever anything that even hinted of unfairness, a whole new David Bigelow would show up at the door. This, even more than things like profit margins and marketing, motivated him. He’d get feisty if he thought someone was being wronged, either customers or employees. Many times, I’d hear him discuss company decisions and one of his first questions would be, “Is that fair for the employees?”

He raised me to have same sense of fairness as my moral compass in all aspects of my life. Another lesson he taught me was that leaders should do the right thing even when no one else is supporting them. Sometimes that means staying firm when you know what you’re doing is right and have the confidence that it will play out properly in the long haul. When he wanted to build a new plant but still stay in Connecticut, everyone said he was wrong for many reasons … wages, taxes, utilities. The list was endless. He went against all the members of his team because he knew if we wanted to maintain our outstanding manufacturing work force, we would have to rebuild and stay in state.

Thirty years later, I look at our Connecticut plant and see the most engaged and passionate workforce. They are the definition of the perfect plant. And we owe that to him.

He also taught me to be successful without being successful at someone else’s expense. ​For my father, the highest calling is to be a good, decent human being. He lives by that in business and with his family. He never compromises.

Over the years, he continues to be an inspiration as chairman of the board, a father and a husband.

Everyone should be as fortunate as I am, because one of life’s greatest blessings is to have a father committed to doing right in a world that often confuses right and wrong. His philosophy is very simple: be honest, be fair, be concerned about others more than yourself and remember that success has many different definitions. His always valued being able to look back at his accomplishments and know he thought of the greater good.

Thank you, Dad, for your many invaluable lessons and more importantly, the power of your example.

Butter Cookies, Vanilla Chai Cashew Brittle, and Orange Spice Madeleines, OH MY! Bigelow Tea In The Recipe Mix This Holiday Season!!

Wednesday, November 30th, 2016

bigelow-tea-cookie-recipe

December Goals

Cozy Nights with Warm Blankets

Hot Tea

Yummy Food

People We Love

With so much to look forward to, it’s no wonder we all love this time of year, right?  So how can we together make the holiday season super bright? Why not combine to-die-for dessert recipes that take some of our favorite Bigelow tea flavors served up in delicious new ways along with your elbow grease?  After all, we are here to help you celebrate big — direct from your own kitchen. Go ahead, make one or make them all. (Besides, calories don’t count if it’s homemade, right?!)

Lemon Lift® Glazed Butter Cookies

bigelow-tea-lemon-cookies

Ingredients

⅔ cups confectioners sugar
1 cup (2 sticks) unsalted butter, softened
2 cups all-purpose flour
¼ teaspoon salt
Bigelow Lemon Lift® Tea Bag

Instructions

Beat together the sugar and butter until smooth and creamy. Stir in flour and salt, blending until dough is formed. Divide dough in half; shape into disks and wrap in plastic wrap. Chill 30 minutes. Preheat oven to 350° F. Roll dough on lightly floured surface to ¼”” thick. Cut into shapes with cookie cutters, re-rolling scraps for additional cookies. Place cookie shapes on ungreased cookie sheets and bake 12-15 minutes, or until edges start to brown. Remove cookies to wire racks to cool. Drizzle with Lemon Lift® Glaze.

*Lemon Lift® Glaze: Pour 2 tablespoons boiling water over 1 Bigelow Lemon Lift® tea bag in a small bowl. Let steep 5 minutes. Remove tea bag, squeezing out liquid. Gradually stir in 1 to 1 ½ cups confectioners sugar until mixture is a glaze consistency, adding a few drops yellow food coloring, if desired.

The Crowning Glory to your Holiday Cookies

bigelow-tea-cookies-eggnoggn

Ingredients

1 cup water
Bigelow Eggnogg’n Tea Bags
2 cups 10x confectioners sugar (powder sugar)

Instructions

Boil water. Place 4 tea bags in water and steep for 3-4 minutes. Remove tea bags and let liquid cool for ½ hour. Place sugar in mixing bowl. Add 2 tbsp. tea liquid and stir until completely mixed. Should be the consistency of honey. If not, gradually add more liquid in small amounts to reach desired consistency. Can be used as an icing for holiday cookies, scones, muffins, or ice cream.

Vanilla Chai Cashew Brittle

bigelow-tea-vanilla-chai-cookies

Ingredients

2 cups water
4 tea bags of Bigelow Vanilla Chai Tea
3 cups sugar
1 1/2 cups corn syrup
4 cups raw cashews
2 tablespoons unsalted butter
1 tablespoon baking soda
1 teaspoon vanilla extract

Instructions

Bring water to a boil and steep tea bags for ten minutes. Line two ½ sheet pans with silicon baking sheets and coat with butter, keep warm in oven (warm-200 degrees). Coat inside of stainless steel 4 quart sauce pan with whole butter and add tea, sugar and corn syrup and heat till sugar is dissolved.

Increase heat and cook till mixture reaches 260 degrees. Add nuts and butter and continue to cook till thermometer reaches 295 degrees. Stir constantly. Add baking soda and vanilla and stir as it foams up and pour immediately between the two sheet pans. Spread out evenly and thinly to the edges of the pans. Place on cooling racks and let cool completely. Remove from pans and break into pieces. Store in airtight container and store at room temperature.

Constant Comment Spice Cake

bigelow-tea-constant-comment-spice-cake

Ingredients

½ cup milk
Bigelow Constant Comment® Tea Bags
½ cup unsalted butter (1 stick)
1 cup sugar
3 eggs, room temperature
1-⅔ cups flour
2-½ teaspoons baking powder
Confectioners sugar

Instructions

Preheat oven to 350° F. Grease and flour a 9″ round cake pan. 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. In large mixing bowl, cream butter and sugar until smooth. Add the eggs and whisk to blend. Add the cooled milk; continue to whisk until thoroughly combined. Add flour and baking powder; mix until a smooth batter forms. Pour batter into pan. Bake approximately 35 minutes, or until center of cake springs back when touched. Cool on wire rack before removing from pan. Let cool completely before serving. Dust top with confectioners sugar.

Orange Spiced Madeleines

(pictured below title)

Ingredients

1/2 cup unsalted butter
Bigelow Orange Spice tea bags
2 tablespoons boiling water
4 eggs
2/3 cup granulated sugar
1 tablespoon orange zest
1 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon baking powder
2 tablespoons powdered sugar
1/4 teaspoon cinnamon

Instructions

Preheat oven to 350 degrees. Butter and flour Madeleine pan or spray with nonstick cooking spray. In a microwave safe bowl, melt butter.  Place tea bags in 2 tablespoons boiling water and steep for 5 minutes then pour into melted butter. Meanwhile, beat eggs and sugar for 5 minutes on medium high speed. Once batter is pale and have doubled in volume, gently fold in orange zest. In a separate bowl, sift together flour, salt, and baking powder. Add sifted flour in three parts, gently folding flour into egg batter after each addition. Slowly pour butter into batter while folding it in. Spoon about 1 and 1/2 tablespoons of batter into each shell. Bake Madeleines for 8 to 10 minutes. Cool completely then sprinkle with powdered sugar and cinnamon.

Figs Brulée with Vanilla-Eggnog Ice Cream

bigelow-tea-vanilla-ice-cream

Ingredients

1 pint half-and-half
1 cup sugar
Bigelow Eggnogg’n® Tea Bags
2 vanilla beans, split lengthwise and scraped, seeds reserved, divided
12 egg yolks
18 figs
6 tablespoons butter, melted
½ cup sugar

Instructions

In a medium saucepan over medium-high heat, combine the half-and-half, sugar, tea bags, and reserved seeds from 1 vanilla bean. Cook until the mixture just begins to boil; remove from heat, and set aside. In a medium bowl, whisk the egg yolks until smooth. Using a ladle, pour 1 cup of the hot half-and-half mixture in a slow, steady stream into the beaten egg yolks, whisking constantly. Remove the tea bags from the half-and-half, and then add the egg-yolk mixture to the remaining half-and-half in the saucepan. Cook over medium-high heat, stirring constantly, until thick enough to coat the back of a wooden spoon, or until the custard reaches 180º on an instant-read thermometer. Strain the custard through a fine-mesh sieve into a stainless-steel bowl set in an ice bath. Stir until the custard is very cold. Freeze the custard in an ice-cream maker according to the manufacturer’s instructions. Preheat oven to 350º. Cut each fig in half, and place each half, cut side up, in a well of a muffin pan. In a small bowl, mix together the butter and reserved seeds from remaining vanilla bean. Brush the top of each fig with the butter mixture, and bake for 6 minutes. Remove figs from oven, and evenly sprinkle the cut sides of the figs with the sugar. With a culinary torch, hold the flame about 2 inches above the surface of the figs. Direct the flame in an even back-and-forth motion so that the sugar melts and browns. Serve two prepared fig halves with a scoop of ice cream.

Bigelow Tea Uncovers the Mysteries of Chai

Friday, August 5th, 2016

bigelow tea vanilla chaiWe love to respond to Bigelow Tea fan questions and this was a good one so we wanted to share it with you as well.  A reader asked. “What is Chai?”  The easiest definition of Chai is spiced milk tea, but let’s look a bit more closely at this historical brew.

Chai originated in the East and dates back to thousands of years ago as a concoction sipped by Eastern royalty, though it did not actually contain tea leaves at the time. The drink grew in popularity when the British set up tea plantations in India in the 1800’s, leading to widespread variations across the country and eventually the rest of the world.  Chai was often used as a healthful tonic for common ailments such as colds or indigestion.

Chai is typically a blend of rich black tea, ginger, cardamom, cloves, peppercorn, nutmeg and cinnamon.  It may also be made with green tea.  Spices and sweeteners may vary based on preference so if you are up for a tea change,  check out our Spiced Chai (also available in Decaf), Vanilla Chai, Green Tea Chai,  Chocolate Chai (Yum!), and Caramel Chai as they will be sure to keep you coming back to the kettle for another cup.

Now, how many of you hesitate to talk about how much you love Chai as an alternative to morning coffee or an irresistible beverage any time of day just because you are not exactly sure how to pronounce it?  Is it “ch I” or “k I?”  The answer is: ch I.  In fact, Chai is actually the word for tea in many languages.

bigelow tea chai tea

So now that you have some history and Chai and you know how to pronounce it, which Bigelow Chai flavor will be your first choice to try?

Breakfast with Bigelow Tea: Chai-infused Crème Brulee French Toast Recipe

Friday, April 15th, 2016

bigelow tea chai recipe

Breakfast is always a little bit better with Bigelow Tea– but cooking with your favorite flavor takes your meal to a whole other level! This simple recipe is sure to delight even the pickiest of eaters and won’t cut into your precious sleep at only 30 minutes for bake time. Pair this decadent, yet nutritious dish with eggs and bacon or serve on its own. We recommend pairing with a cup of English Teatime! Facebook fan Lori Chenoweth says she has “a cup of English Teatime every morning…it isn’t a good day unless I have it.” Dig in!

Chai-infused Crème Brulee French Toast

Ingredients

  • Bigelow Vanilla Chai Tea Bags
  • 1/2 cup water
  • 5 slices of bread, torn
  • 3 eggs
  • 1/2 cup evaporated skim milk (or milk of choice)
  • 1/4 cup +1 TBSP Agave (or honey)
  • 1/4 cup coconut oil
  • 1/4 tsp nutmeg (optional but I love the extra flavor nutmeg adds)

Instructions

Preheat oven to 425.  Brew 2 Bigelow Vanilla Chai Tea bags in 1/2 cup of water. Set aside.

Melt Coconut oil completely and add agave to it. Whisk to combine.   Combine Tea, milk, eggs, and nutmeg. Set aside.

Pour half of coconut oil mixture in bottom of square pan.  Place torn bread on bottom on the coconut oil mixture.

Pan egg mixture over bread.  Top with last half of coconut mixture.

Bake for about 30 minutes or until completely cooked.

Spice Up Your Tea Time With Bigelow Tea Vanilla Chai

Wednesday, March 9th, 2016

bigelow tea vanilla chai black teaArtful blending of hand-picked black tea and exotic spices with just the right amount of vanilla is the secret to a Bigelow Tea masterpiece: Vanilla Chai Tea where the distinctively delicious flavor and heady aroma of Vanilla Chai can be enjoyed using the single-serving K-Cups, as well as our tea bags. This flavor is one of four varieties offered in the Bigelow Tea K-Cup line.

vanilla chai bigelow teaFor the uninitiated, Bigelow Vanilla Chai Tea is a great choice when you crave a rich, soul-satisfying treat. It’s the ideal afternoon pick-me-up or dessert alternative to tame your sweet tooth in the evening. Chai itself is a beloved beverage in India, where it has a long and fascinating history. The milky tea beverage westerners refer to as chai is actually known as “masala chai” or “spiced tea” in India. Masala chai recipes abound in that country and vary by region, but commonly used spices include cardamom, cinnamon, peppercorn, nutmeg and cloves.

Milk and sweetener are essential ingredients in traditional masala chai to balance the spicy notes in the tea. Adding a touch of both to Bigelow’s Vanilla Chai Tea brings out the vanilla for a superb flavor sensation. Sweet and spicy all at the same time! However you prefer it – brewed from a tea bag or a K-Cup – Bigelow Vanilla Chai Tea is sure to add spice to your life! As @AshlyFahlstrom tweeted, it is “The. Best.”

Wake Up Your Taste Buds With Bigelow Tea Vanilla Chai Tea-Infused Cinnamon Rolls

Wednesday, December 23rd, 2015

bigelow tea cinnamon recipe

The Bigelow family certainly knows the components of a great holiday: tea, family, lots of laughter and a hearty breakfast. One of the best things in the world is the wafting scent of cinnamon tickling your nose on a chilly December morning. Now that’s a smell to wake up to! Looking for the perfect meal to get everyone out of bed? How about Bigelow Tea Vanilla Chai Tea-Infused Cinnamon Rolls thanks to Bigelow Tea drinker Michelle from Honest + Truly. Deliciously sticky and perfectly sweet, you can do most of the prep for these cinnamon rolls the night before.

Vanilla Chai Tea-Infused Cinnamon Rolls 

Ingredients

Cinnamon Rolls

1 c milk
1 Bigelow vanilla chai tea bag
2 1/4 t yeast (1 packet equivalent)
1 t salt
1/4 c sugar
5 T butter, softened
1 egg
3 1/2 c flour

Filling

1/2 c butter, softened
1/3 c sugar
1/2 c brown sugar
1 t cinnamon
1/2 t fresh ground nutmeg
1/4 t fresh ground cloves

Glaze

3 T butter, melted
1 t vanilla
2 c powdered sugar
1/4 c brewed Bigelow Vanilla Chai Tea
bigelow tea vanilla chai box

Instructions

Start making your dough by heating your milk just until it is steaming. Add the tea bag and let it steep for five minutes while the milk cools somewhat. Remove the tea bag, and add your milk to your mixing bowl. Top with your yeast, sugar, salt, and 1 cup of flour. Mix until thoroughly combined.

Add your softened butter and mix again. When mostly incorporated, add the egg and bring to medium speed to beat together. Once incorporated, add your remaining flour slowly to ensure your dough isn’t too dry. Mix on low speed until your dough comes together in a ball.

Remove the dough to a lightly floured surface and knead for five to ten minutes, until the dough springs back when you press lightly into it. Return to your bowl and cover with a towel. Let rise for an hour until doubled in size.

Remove the dough from your bowl once risen and roll out to a 9 by 15 rectangle. Using the wrapper as a holder for your 1/2 cup of butter, spread it over the dough, leaving a one inch gap along the top long side so the dough will still stick later. Use the wrapper to spread any remaining butter into the bottom and sides of a 9×13 pan so that your cinnamon rolls won’t stick to it later.

Mix together the remainder of your filling in a separate bowl. Use a fork to combine the sugars, cinnamon, nutmeg, and cloves. Spread this over the butter on your rectangle using your fork.

Roll up your rectangle into a long log, starting at the bottom and leaving the uncoated edge for the end. Use a serrated knife to slice into 12 equal pieces.

Carefully lift each piece and place it into your buttered pan. Some will touch and others won’t. Replace the towel and let rise for 30 minutes or place in the fridge overnight to finish in the morning. If finishing in the morning, remove the rolls from the fridge and let sit on the counter, still covered by the towel, for 45 minutes.

Preheat your oven to 350 degrees while your cinnamon rolls are rising. Once they are ready to bake, remove the towel and bake uncovered in your oven for 30 minutes until golden brown and the filling has started to bubble at the edges.

Cool in the pan while you make the glaze. Brew a cup of Bigelow vanilla chai tea. In a small mixing bowl, add melted butter, vanilla, and powdered sugar. Pour the hot tea over this. Using a fork, stir until thoroughly combined, adding a bit more tea to thin the glaze if needed. Pour the glaze over your cinnamon rolls and enjoy immediately.

Note – These are best eaten the day they’re made but can be stored on the counter in a tightly sealed container for another 1-2 days, if needed.

Living the Caramel Chai Life With Bigelow Tea

Monday, December 7th, 2015

Bigelow Tea ChaiIf you like your tea a little on the wild side, with the perfect amount of exotic spice and a touch of creamy caramel, then Bigelow Tea’s exotic Caramel Chai Black Tea is calling your name! Bigelow Tea has several chai flavors, and each begins and ends with a special blend of mountain grown hand-picked black tea featuring exotic chai spices. In this particular blend, molasses crystals add to the flavor profile, giving it a rich, creamy caramel essence and a velvety taste. For an authentic chai experience add milk and sweetener!

bigelow tea caramel Chai

In India it’s a family tradition to welcome guests with Chai, and each family has its own recipe and preparation traditions, and stalls selling Chai tea are a common sight. It has a huge following here in America too, and as @BessyMartinez6 tweeted, “My night is not complete without … #Bigelow #Caramel #Chai.” Choose this variety for your daily cup today … and enjoy that velvety flavor!

Top image by Ute via Flickr.com

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

Thursday, October 31st, 2013

 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!

 

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

Tuesday, October 1st, 2013

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

It’s time to enter the Bigelow Tea October sweepstakes for your chance to win our new Caramel Chai and Chocolate Chai teas! Get ready to “fall” for these tantalizing blends of black tea and exotic spices that are just right for the season’s cooler temps! A total of 24 lucky winners will take home one box of each flavor.

The Caramel and Chocolate varieties are the latest additions to our popular Chai Tea line introduced in 2005. If you’re already a chai fan, the new flavors offer another tempting twist on this centuries-old drink enjoyed by the Maharajas of India. Love the taste of rich, dark chocolate? Is creamy caramel your go-to flavor? You can enjoy both with this tea prize! For an authentic chai experience, just add a touch of milk and sweetener to your tea after brewing. Delicious!

To enter, “like” our Facebook page and click on the sweepstakes icon under our large cover photo.  The sweepstakes ends on Oct. 31. Check our blog to see if your name is on the winners’ list. Good luck, and enjoy the beautiful fall colors!