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2 Breakfast Recipes That Will Light Your Weekend On Fire!



Rise and shine, up and at’em, wake up and smell the roses… get out of bed already!  Whatever the tactic for trying to rouse sleeping-in family members on lazy weekend mornings, sometimes you need reinforcements. Enter Bigelow Tea, and irresistible recipes featuring fragrant and flavorful #TeaProudly ingredients. Both make resistance impossible for even the most determined of sleepy heads!

More reasons to gather for an AM meal? Starting the day with a good breakfast has health benefits important to share with loved ones, everything from aiding in weight management to building strength and endurance.  On the warm, cozy side of things, the slower pace of weekend mornings are ideal for an always beneficial-to-the-family meal together.  Plus, side perk, sipping on a Bigelow Tea  morning favorite – like English BreakfastEarl Grey or the robust  American Breakast tea – is a great accompaniment as everyone  cooks and eats together.

This weekend, why not try some traditional weekend fare – pancakes and waffles – made extra enticing with Bigelow Pumpkin Spice and Salted Caramel Bigelow Teas?  Savory and sweet pumpkin and smooth caramel recipes, Bigelow tea brewing, family togetherness …all combine for weekend memory magic you’ll treasure  all week long!

Pumpkin Spice Waffles with Walnuts

Ingredients

  • 1 ½ cups hot water
  • Bigelow® Pumpkin Spice Tea Bags
  • 1 ¾ cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 tablespoon sugar
  • 1 teaspoon cinnamon
  • ½ teaspoon salt
  • 2 eggs, lightly beaten
  • 2 tablespoons vegetable or canola oil, plus more for brushing
  • ½ cup walnuts, roughly chopped (optional)
  • Electric waffle maker (an 8 inch round waffle maker was used for this recipe)

Instructions

Sprinkle with cinnamon and chopped walnuts for additional flavor. Steep tea bags in hot water for 3-5 minutes. Remove bags, being sure to squeeze thoroughly. Set tea aside to cool. In a large bowl, whisk together flour, baking powder, sugar, cinnamon and salt. Add cooled tea, beaten eggs, and oil. Stir to combine. Gently fold in the walnuts (if desired). Preheat the waffle maker. When hot, lightly brush the surfaces with oil, to prevent sticking. Place about ⅔ cup of batter onto the hot waffle maker. Close top and cook for approximately 2 minutes (most waffle makers have an indicator light which will let you know when the waffle is ready), or until waffle is cooked through and surfaces are crisp. Remove to a platter. Repeat with remaining batter. Serve warm with butter and maple syrup.

Banana Pancakes with Salted Caramel Syrup

Ingredients

Salted Caramel Syrup with Bigelow Tea

  • 1⅓ cups Bigelow Salted Caramel Tea (already steeped)
  • 7 ounces sweetened condensed milk
  • 1 tsp salt
  • 2 Tbs Corn starch
  • 1 Tbs water

Banana Pancakes

  • 1⅓ cups all-purpose flour
  • 1 Tbs granulated sugar
  • 1 tsp baking powder
  • ½ tsp baking soda
  • ¼ tsp salt
  • ½ cup milk
  • ½ cup Bigelow Salted Caramel Tea (already steeped)
  • 2 very ripe bananas, mashed (about a cup)
  • 1 whole egg
  • 1 TBS butter, melted
  • Banana slices to garnish

Instructions

In a medium sized bowl combine flour, sugar, baking soda, baking powder, and salt. In separate bowl, whisk milk, tea, mashed banana, egg, and melted butter together until smooth. Fold wet ingredients into dry ingredients and using a spatula, mix untill just combined. Let batter sit while preparing syrup.

Syrup

Steep a mug of salted caramel tea, remove tea bag and put 1 and ⅓ cup in a heavy pot. Add 7 ounces of sweetened condensed milk and a tsp salt. Stir well. Turn on to medium heat, and stir to combine. In a separate bowl mix together corn starch and water. Add mixture to syrup mix, and stir over heat until it thickens. Remove from heat.

Cooking pancakes

Heat griddle and spray with no stick spray, or use a cast iron skillet with cooking spray heated over medium heat. Spoon batter in, creating 4-5 inch pancakes. Once bubbles begin to form carefully flip pancakes and continue to cook on other side until lightly brown.  Adjust heat if necessary.

Notes

Syrup can be stored in fridge in airtight container for up to two weeks.
* For a quick version use 1½ cup “Just add water” buttermilk pancake mix, ¾ cup Bigelow Salted Caramel Tea, and 2 bananas (mashed) to make pancakes, and top with syrup made according to directions.

4 Astounding Facts About Tea


Tea lovers are a passionate and devoted bunch, and Bigelow Tea is happy to indulge our thirst for knowledge when it comes to facts about tea. (“thirst” for knowledge, get it? Get it? You drink tea to quench your thirst, sooo…….).

Check out these four fun facts about tea and do share more of your own amazing knowledge so we can add it the list!!

  1. Almost every tea we enjoy (except for herbal tea) comes from come from the leaf bud and leaves of the Camellia Sinesis plant. So how do we get different varieties from one little plant, you ask?! It’s all about the air–exposure of the tea leaves to air for different amounts of time is what creates greenblack and Oolong teas. (wow!)
  2. You may think that the best way to relax is with a cup of Cozy Chamomile tea, but did you know that non-herbal teas can also have a calming effect sans drowsiness?  Many teas contain an amino acid called L-theanine, which has been shown to promote relaxation which helps to reduce feelings of stress, anxiety and irritability.
  3. According to one of America’s top full-time tea taster, William Barclay Hall, tea is one of the only commodities in the world bought and sold based on taste. On average, tea is harvested every 15 days, so the taste is always changing based on everything from the temperature, to the amount of rain, to the time of year.
  4. Not all tea ingredients are created equal. (who knew?!) When it comes to making quality tea, sourcing is very important. Since 1945, Bigelow Tea has sourced handpicked teas from high-elevation gardens where the best teas are grown, and herbs from the world’s finest family farms to create our flavorful blends.

As one of the most popular beverages in the world (second only to water), there’s no denying that tea is a beloved beverage for millions (maybe even billions!) of people. Our ever-expanding community of devoted tea lovers thinks so, and they tag #teaproudly to show their passion and enthusiasm for versatile, tasty and comforting tea. Woo-hoo!

Sweet! Bigelow Tea-Infused Recipes

Did you know the vast range of fragrant, flavorful tea ingredients found in the Bigelow family of teas makes for not only a great drink, but a natural, aromatic and rich addition to sweet and savory recipes? While Asian countries have been using tea in recipes for centuries, the Western world is finally catching on. Tea-infused recipes are all the rage in the culinary world and now even home cooks are trying their hand at incorporating tea flavor sensations into their own recipes.

We recently shared two excellent examples by #TeaProudly community members, Jennifer, the blogger behind ‘Engineer Mommy’ and Natalie of the minimalist cooking blog, ‘Just a Little Bite.’

Natalie developed a recipe for London Fog cupcakes, an ode to her London Fog Latte obsession. The tea tie-in?  Bigelow Earl Gray Tea, mixed into the frosting to add a heady bergamot and black tea note which evokes the latte experience.

Lemon, ginger and a healthy dose of wellness were the inspiration for Jennifer’s perky and potent Lemon Ginger Bars.  The Bigelow Lemon Ginger Herbal Tea fan created the recipe to pair with mugs of the tea itself to battle a cold. The bars feature a lemon-ginger combo traditionally known to sooth all that ails you, including the need for a tasty treat!

Ok, #TeaProudly tribe, the challenge is on!  How can you take your favorite Bigelow Tea flavors and transform them into awesome recipes?  With Bigelow’s traditional and modern new flavor families like fruity (peach, orange), sweet (caramel, chocolate) and savory (pumpkin, cinnamon), Bigelow offers plenty of inspiration for your next culinary creation.

Check out Natalie and Jennifer’s recipes below and we invite you to join the fun by sharing your favorite tea enhanced recipes. Be sure to tag #TeaProudly, we can’t wait to try them!

London Fog Cupcakes

Ingredients

  • 1/2 cup milk
  • 3 egg whites
  • 1 tsp vanilla
  • 1 vanilla bean
  • 1 cup flour
  • 1/4 cup & 2 tbsp sugar
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 4 tbsp butter
  • 2 tbsp vegetable oil
  • 3 cup powdered sugar
  • 1 cup butter
  • 1 earl grey tea bag
  • 1 tsp vanilla extract
  • 2 tbsp earl grey tea

Instructions

Preheat oven to 350 degrees.

In a small bowl, combine the milk, egg whites, vanilla, and the scraped insides of the vanilla bean.

In a larger bowl, mix together the flour, sugar, baking soda and salt.

On low speed, add the butter and oil and mix until you have a crumb texture. On medium speed, add the milk mixture and mix for two minutes until light and fluffy. Scoop the mixture in to a muffin tin and fill each cup 3/4 of the way.

Bake for 12-15 minutes until a toothpick comes out clean.

While the cupcakes are baking, melt the butter in a small sauce pan. Add the Earl Grey tea bag and steep over low heat for five minutes.

Put the butter in the fridge for 20 minutes. When the butter has solidified, take it back out and mix it together on medium speed with the powdered sugar, and vanilla. Add the Earl Grey tea a little bit at a time until you have the consistency you like.

When the cupcakes are cool, frost them!

May we suggest Lemon Lift® to pair with this recipe?

Lemon Ginger Bars

Ingredients

For the crust

  • 1 cups Flour
  • 1/4 cup Sugar
  • 1/2 cup Butter

For the filling

  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 3 Eggs
  • 3 tbsp. Steeped Tea: Bigelow Tea Lemon Ginger
  • 1/4 tsp. Ginger Powder
  • Zest And Juice Of 2 Lemons
  • Powdered Sugar, For Topping

Instructions

For the crust

Preheat the oven to 350 degrees F. Grease a pan with butter. Combine the flour and sugar. Add the butter and stir until it resembles small crumbs.. Bake for 20 minutes. Let cool.

For the filling

Combine the sugar, ginger powder and flour in a mixing bowl. Add the eggs and use a whisk to combine.

Add the lemon zest & lemon juice and combine. Steep 1 Bigelow Tea Lemon Ginger teabag in a 1/2 cup boiling water. Let cool. Add 3 tbsp of the steeped tea to the lemon filling mixture. Pour over crust. Bake 20 minutes. Let cool and top with some powdered sugar. Cut into squares.

For step by step instructions visit EngineerMommy.com

May we suggest Lemon Ginger Herbal Tea to pair with this recipe?

4 Muffin Recipes To Fall For This Season

Muffins!  Tasty treats that are always great to eat, muffins are super yum and versatile… practically any flavor can be enjoyed in muffin form.  Did you know the word muffin is thought to originate in Germany, where muffen, is plural of muffewhich means ‘small cake’.  And, Americans and the English have had a centuries-old feud about exactly what is a muffin; the cake like version enjoyed in the US or the flat, yeast bread favored on the other side of the pond.

Bigelow Tea knows a thing or two about muffins. The #TeaProudly  community has been sharing muffin ideas and recipes for a long time, many of which have been featured in the Bigelow Tea blog. Plus, everyone agrees that tea and muffins are a match made in snack heaven.

Make muffins especially memorable by adding Fall tea flavors like Vanilla CaramelApple Cider and Spiced Orange (and more) into recipes. Get brewing and baking and enjoying the sweet rewards all season long!

Caramel Apple Crunch Muffins

Ingredients

  • 6 Bigelow Vanilla Caramel Tea Bags
  • 1 cup boiling water
  • 1¾ cups unbleached all-purpose flour
  • ½ cup sugar
  • 3 tsp. baking powder
  • ½ tsp. salt
  • ½ tsp. freshly grated nutmeg
  • 1 cup grated tart apple
  • ½ cup melted butter
  • 1 egg (beaten)
  • ½ cup apple sauce or apple butter
  • Light or dark brown sugar

Instructions

Preheat oven to 375°F. Grease muffin tin or line with paper cups. Place 6 Bigelow Vanilla Caramel Tea Bags in a heat proof measuring cup. Add freshly boiled water to the 1 cup line. Place a lid or plate on top of the cup to hold in the heat while the tea steeps for 3 minutes. Remove lid and tea bags – resist urge to squeeze the bags! Set aside the tea concentrate to cool. Combine in large bowl flour, sugar, baking powder, salt and nutmeg. Peel and grate 1 large firm tart apple to make one cup of grated apple. Add to flour mixture and stir to break up clusters of apple. Set aside. Combine melted butter, egg, tea concentrate and apple sauce OR apple butter. Make a well in the dry ingredients and add wet ingredients. Stir just until everything is moistened but don’t over mix. Fill muffin cups ¾ full. Sprinkle each muffin before baking with a pinch of light or dark brown sugar for the “”crunch””. Bake for 20-22 minutes. Remove to rack and allow to cool for a few minutes before removing from pan.

Apple Cider Muffins

Ingredients

  • ¾ cup milk
  • 4 Bigelow Apple Cider Herbal Tea Bags
  • 1 to 2 Granny Smith apples, peeled, cored, grated (1 cup)
  • 2 cups all-purpose flour
  • ½ teaspoon cinnamon
  • 2 teaspoons baking soda
  • ½ teaspoon nutmeg
  • ⅛ teaspoon salt
  • ¼ cup walnuts, chopped (optional)
  • ½ cup vegetable oil
  • ½ cup granulated sugar
  • ¼ cup light brown sugar
  • 1 large egg
  • ½ teaspoon vanilla

Instructions

Preheat oven to 400° F. Grease muffin cups or use muffin liners. 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. Grate apples in food processor with a shredding blade or by hand with a cheese grater. Set aside. In large bowl, combine flour, cinnamon, baking soda, nutmeg and salt. Add apples and nuts; mix well. In separate bowl, whisk together oil, sugars, egg and vanilla until smooth. Add tea-infused milk; stir until well blended. Add dry ingredients all at once and stir until moist. Do not over-mix. Batter will be loose. Fill muffin cups ⅔ full. Bake 18-20 minutes, until a toothpick inserted in center comes out clean. Remove from pan and cool on wire rack.

Spiced Cranberry Orange Muffins

Ingredients

For the Muffins:

  • 1 cup milk
  • Bigelow Orange and Spice Herbal Tea Bags
  • 2 cups (plus 1 tablespoon) unbleached all-purpose flour, divided
  • ¼ cup (plus 2 tablespoons) granulated sugar, divided
  • 3 ½ teaspoons baking powder
  • ½ teaspoon salt
  • ¾ teaspoon cinnamon
  • ¼ teaspoon ground cloves
  • ¼ teaspoon ground nutmeg
  • ½ cup butter, softened
  • ¼ cup brown sugar
  • 1 egg
  • ½ teaspoon vanilla
  • 1 orange, juiced and zested
  • 1 ½ cup chopped cranberries

For the Topping:

  • 1/3 cup sugar
  • ¼ cup butter, melted
  • 1 orange, juiced and zested

Instructions

For the Muffins:

Preheat oven to 375 degrees. Grease muffin tins or line with paper muffin cups.
Place milk in a small sauce pan. Bring milk to a simmer and add tea bags, Remove from heat and set aside, allowing tea to steep in milk for at least 10-15 minutes.
Meanwhile, stir together 2 cups flour, ¼ cup granulated sugar, baking powder, salt and spices in a large bowl. Set aside.
Using an electric mixer, beat butter in large bowl until light and fluffy. Gradually add brown sugar, beating until blended. Beat in egg, vanilla, orange zest and juice. Remove tea bags from milk. Gradually mix dry ingredients and infused milk into the butter mixture, alternating between milk and dry ingredients. Continue mixing in milk and dry ingredients until combined.
In a small bowl, stir together chopped cranberries and remaining 1 tablespoon flour and 2 tablespoons sugar. Gently fold cranberries into prepared batter.
Using a scoop or spoon, fill greased or paper-lined muffin cups two-thirds full with muffin batter. Bake in preheated oven for 18-22 minutes or until a toothpick inserted into center muffin comes out clean and muffins begin to brown on top. Let muffins cool in muffin tins for 3-5 minutes then remove to a wire rack to cool completely.

For the Topping:

Place sugar in a small bowl. In a separate bowl, stir together melted butter, orange juice and zest. After muffins have cooled slightly in muffin tins, but while they are still slightly warm; dip the muffin tops in the butter/lemon juice and then dip into sugar.

 

Cranberry Oatmeal Orange and Spice Tea Muffins

Ingredients

For the Muffins:

  • 2 cups old fashioned oats
  • 1/2 cup brewed Bigelow Orange and Spice Herbal Tea (two bags)
  • 1 3/4 cups milk
  • zest from one orange
  • 1 cup fresh or frozen cranberries, sliced
  • 2/3 cup granulated sugar + 1 tablespoon, divided
  • 2 cups all-purpose flour
  • 4 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 large eggs, slightly beaten
  • 1/2 cup vegetable oil

For the Glaze:

  • 3 ounce cream cheese, softened
  • 2 tablespoons butter, softened
  • 1 teaspoon vanilla extract
  • 1 1/4 cups confectioners’ sugar
  • 5 to 6 tablespoons brewed Bigelow Orange and Spice Herbal Tea (1 tea bag)

Instructions

For the Muffins:

Preheat oven to 375 degrees.
Line muffin pans with 24 cupcake liners OR 11 2 3/4-inch x 2-inch cupcake molds
In a medium bowl add the oats, brewed tea, milk and orange zest.
Stir to combine and set aside for 20 minutes.
Place sliced cranberries in a small bowl, sprinkle 1 tablespoon sugar over cranberries and set aside.
In a large bowl whisk together the sugar, flour, baking powder, baking soda and salt.
Add the eggs and oil to the oatmeal mixture; stir to combine.
Add the oatmeal mixture to the flour mixture; stir until combined.
Fold in cranberries.
Scoop into prepared muffin pans.

TIP: For regular size muffins use an ice cream scoop. For the larger size cupcake molds use 2 ice cream scoops.
Bake regular size 20 to 25 minutes AND large 30 to 35 minutes.
Cool on rack.

For the Glaze:
Cream together the cream cheese and butter.
Mix in vanilla.
Blend in the sugar.
Add the tea 1 tablespoon at a time until it reaches a drizzle consistency.
Use a large spoon and drizzle over muffins.

These Are Some Of The Ways Tea Is Terrific For Your Mind and Body!

 

Did you ever notice how it’s nearly impossible to be stressed and have tea at the same time? Crazy how this simple drink is seriously the perfect pick-me-up for whatever and whenever you need it. Think about it, when was the last time drinking tea made you feel worse for the wear? Totally the opposite, right?

Maybe it has something to do with those little things called flavonoids?

First, what on Earth is a “flavonoid” and why should you care? Well, turns out everyone’s favorite plant, the Camellia Sinensis (where tea leaves come from), contains these lil’ beauties. They are none other than dietary compounds naturally found in plants and are released when the tea leaves come in contact with boiling water according to the Tea and Herbal Association of Canada.

In fact, they say tea releases about 300 mg of flavonoids per 250 ml serving, compared to fruit juice, which only has up to 50 mg per serving. (So you may want to skip the OJ in the morning and go straight for the tea!) Flavonoids, research tells us, are known to have some amazing benefits for the body, thanks to their antioxidant content.  Pretty interesting, right? Here are just some of the cool things tea can do for you:

Tea may do a body good.

Scientists in Australia found that regularly drinking 3 cups of black tea a day may help lower blood pressure, according to Tea and Herbal Association of Canada. Either way, multiple cups of tea daily is surely a tasty way to get through your busy day – hey, no reason not to enjoy a mug morning, noon, and night, right?

Tea helps you take a chill when counting calories.

Tea is totally calorie-free, so you can sit back and relax and not have to worry about calorie counting as you enjoy cup after cup…after cup! Tea is terrific way to stay hydrated while treating yourself!

You’ll have less caffeine, and fewer jitters.

You can still feel a buzz without getting into that crazy caffeinated state that coffee can cause. After all, tea is known to contain 66 percent less caffeine than coffee, according to the Tea and Herbal Association of Canada, while still providing that energy boosting feeling that you’re craving.

So the final lesson to be learned here? Turn to tea for a super duper bundle of goodness!

What’s your favorite part about drinking tea? Tell us and tag #TeaProudly.

2 Recipe Pairings That Will Make Your Autumn Dinner Party Pop!

Fall is here and it’s starting to get a tad chilly outside. Perfect time for a soiree! Pairing Bigelow Tea with a just right meal or dessert brings out amazing flavor combinations that will make your dinner party pop! From savory steamed clams to rich, decadent ice cream, refreshing green tea pairs perfectly with these special recipes…check them out and let us know just how perfect your meal is!  

Steamed Clams in Lemon-Garlic Broth

Bigelow® I Love Lemon Herbal Tea is a wonderful, healthy steaming liquid for Littleneck clams. When embellished with garlic and fresh parsley, it also becomes a flavorful broth you’ll want to soak up with some good crusty bread!

Serves 4 as an Appetizer

Ingredients

  • 2 dozen fresh Littleneck clams
  • 2 cups water
  • Bigelow® c Bags
  • ½ cup fresh parsley, chopped (stems reserved)
  • 2 small cloves garlic, chopped

Instructions

Place the clams in a large bowl of cold, salted water for 30 minutes to remove any sand. Drain and rinse, gently brushing clam shells to remove any grit. In a large, covered pot, heat water to almost a boil. Add tea bags and allow to steep for 3-5 minutes. Thoroughly squeeze tea bags into pot and discard bags. Add the parsley stems into pot with tea. Add garlic to pot and bring to a boil. Add clams, in their shells, cover and continue to boil, allowing the clams to steam open. Once they are opened (approximately 3 minutes), use a large, slotted spoon to remove them and place in a bowl. Discard any clams which do not open. Using a mesh colander, strain the steaming liquid into the bowl with the clams. Chop parsley leaves, and toss over the clams. Serve immediately with crusty bread for dipping.

Green Tea with Peach Ice Cream

A delicate flavor translates into a nice refreshing ice cream. Let Bigelow’s Green Tea with Peach add that light flavor of peaches to this ice cream.

Chilling Time 4-6 Hours; Freezing time 25-30 Minutes

Makes 1 quart

Ingredients

  • 2 cups (500mL) heavy cream
  • 1 cup (250mL) half-and-half
  • ¾ cup (180mL) sugar
  • Dash of salt
  • ½ teaspoon (2.5mL) vanilla extract
  • 20 Bigelow® Green Tea with Peach Tea Bags
  • 1 cup (250mL) diced fresh or canned peaches, drained

Instructions

Combine heavy cream and half-and-half in a medium saucepan and bring to a simmer over medium heat, being careful not to boil. Turn off the heat; add sugar and salt, stirring to dissolve. Add the vanilla and the tea bags and let the mixture cool to room temperature, occasionally stirring and gently pressing the tea bags to infuse cream with the tea flavor. When cool, cover tightly and place in the refrigerator overnight. Before freezing, pour the mixture through a sieve set over a large bowl. Press the tea bags to release flavor. Add the diced peaches and freeze in an ice cream maker according to the manufacturer’s directions.

10 Historical Tea Tidbits To Sip On

Oh, snap! Who doesn’t love a history lesson on tea? Bigelow Tea sure does! And what better than when the narrative is illustrated with super fun animations?! Well, in this super interesting TED-Ed Original lesson, Shunan Teng details tea’s long history. From Chinese legends to opium wars, check out this quick video! Here are 10 tea points you don’t want to miss from the short clip!

  1. According to Chinese legend, Emperor Shennong accidentally poisoned himself – 72 times! But before the poisons took his life, a leaf drifted into his mouth. He chewed on it and it saved his life. That leaf was tea.
  2. Research suggests tea was first cultivated in China, more than 6000 years ago.
  3. Originally, the same type of tea we drink today was eaten as a vegetable or cooked with grains.
  4. Tea only shifted from food to a beverage about 1500 years ago, where it was pressed into cakes, prepared with hot water and called matcha. It wasn’t until the 14th century when loose leaf tea appeared.
  5. Matcha became so popular that a distinct tea culture emerged. Tea appeared in books and poetry, and was the favorite drink for emperors. It also became a medium for art – artists would draw intricate pictures in the foam of the tea.
  6. In the 9th century, during the Tang dynasty, a Japanese monk brought the first tea plant to Japan.
  7. Tea was one of China’s most important exports, along with porcelain and silk. This gave China a great deal of power as tea drinking spread around the world.
  8. In the 1600s, Dutch traders brought tea to Europe. Many credit Charles II and his wife, Catherine of Braganza, for introducing tea to the English aristocracy.
  9. As England grew to be more powerful, tea became more popular. By the 1700s, tea in Europe sold for ten times the price of coffee. However, at that time, tea was still only grown in China. So, when the English could no longer afford it with silver, they began to trade opium for tea. Unfortunately, this triggered a public health issue in China, and opium addiction increased.
  10. Fast-forward to 1839, a Chinese official ordered his troops to destroy British shipments of opium, as a statement against Western influence, which began the First Opium War between England and China.

As you can see, tea has a roller coaster of a history. Thirsty for more? Read about tea history on the Bigelow Tea blog. Whether you’re digging into the past or simply savoring the present moment, we can all agree that it’s always a good time to brew a cup of tea, right?! ….there is always a #TeaProudly moment in front of us!

Just In Time For Dinner: Pair Bigelow Tea With Late Summer Recipes

Your kids may be stocking up on school supplies and it’s getting dark earlier, but it’s not fall yet! And while that sunshine is still shinin’ and your iced Bigelow Tea is overflowin’, don’t forget that late summer produce is at its peak awesomeness. A few favorites are tomatoes, sweet corn, peaches, peppers, melons, zucchini, strawberries and blueberries. Mmm… so fresh and delicious! And, hey, guess what?! They – naturally – go well with tea, and they also make for some amazing dishes. Here are a few recipes where the spotlight is on fresh produce. Enjoy!

Chopped Veggie Salad

Ingredients
½-1 cup each:

  • Cucumber (scoop out seeds) diced
  • Tomatoes (scoop out seeds) diced
  • Green yellow and red peppers diced
  • Carrots diced
  • Zucchini diced
  • 3 tablespoons Scallions diced
  • 3 tablespoons fresh dill
  • 2 tablespoons fresh parsley
  • ½ cup of fresh lemon juice
  • 1 tablespoon Lemon Zest

Instructions

Cut up all veggies and place in a bowl. Mix. Add dill, parsley, lemon juice and lemon zest. Dress with any Bigelow Tea Vinaigrette.

Cucumber and Bell Pepper Noodle Salad

Ingredients

  • 4 Cucumber, English, cut into long noodles
  • 2 Red Bell peppers, long julienne
  • 2 Yellow Bell peppers, long julienne
  • 4 Scallion, long bias cut
  • 2 ounces Rice vinegar
  • 1 ounces Sesame oil
  • 1 teaspoon Kosher Salt
  • 1/4 Teaspoon White Pepper

Instructions

Cut cucumber on mandolin into long julienne.
Cut peppers into long julienne and scallion into long bias cut.
Toss with rice vinegar, sesame oil and salt and pepper.

Tea Marinated Grilled Tofu

Ingredients

  • 8 – 6 inch wooden skewers
  • 1 – 14 oz. package extra firm tofu
  • Bigelow® Green Tea with Pomegranate Tea Bags
  • Bigelow® Earl Grey Tea Bags
  • 2 cups hot water
  • ½ teaspoon salt, plus additional for sprinkling
  • 1 tablespoon honey
  • 1 medium zucchini, cut into 1 inch rounds
  • 8 Baby Bella mushrooms, cleaned (about 8 oz.)
  • 2 tablespoons canola oil (for brushing)
  • Non-stick grill spray

Instructions

Tofu is a great vegetarian, low-calorie alternative for your grill, and marinating it in tea gives it great flavor and color. A touch of honey adds sweetness and helps to create a beautiful grill marks as it caramelizes. First, set wooden skewers in water and allow to soak for approximately 30 minutes. Next, sandwich the block of tofu between two plates lined with a few layers of paper towels. Place something heavy on top plate (like a can) so tofu can drain for 10-15 minutes. In large bowl, combine hot water and tea bags and steep for 5-7 minutes. Squeeze out tea bags into bowl, remove, and add salt and honey to tea. Stir until honey is dissolved. Cut tofu into 1 inch cubes, and add to bowl. Set aside to marinate for 15 minutes. Thread 2-3 cubes of tofu and 2-3 pieces of vegetables onto each soaked skewer, being careful not to pack the skewers too tightly. Brush each skewer with canola oil and season with a pinch of salt. Spray a gas grill with non-stick grill spray and preheat to medium-high. Place skewers on grill, and cook for approximately 2-3 minutes per side, until grill marks appear and tofu begins to form a nicely colored crust. Note: be very gentle when turning skewers (use a grill spatula), as the tofu is delicate. Remove from grill and serve hot.

Peach No-Bake Cheesecake

Ingredients

Instructions

Slightly ahead of time, place milk and tea bags in a saucepan. Heat over medium heat until bubbles just start to form on sides, stirring constantly. Remove pan from heat. Let steep 10 minutes. Remove tea bags. Either refrigerate until cool or quick cool in the freezer. (Do not leave in freezer longer than 30 minutes.) Prepare cheesecake according to package directions using tea and milk mixture instead of milk. Garnish with sliced peaches, if desired.

Date Night? Go Classic With Bigelow Green Tea

Ready for your next Bigelow Tea-inspired pairing? How about Bigelow Green tea matched up with Lemon Ginger ShrimpJasmine Rice with Fruits, and Perfect Peach Upside-Down Cake for your next dinner date? Whether you’re cooking for a first date – or the thousandth time dining together – this menu will *not* disappoint. I mean, after all, it’s made by YOU (and you’re one heck of a catch).

Speaking of catch… let’s talk the “why” behind pairing green tea with seafood. Bigelow’s traditional green tea is smooth and mellow on the palate, with clean notes of green melon and grass. This delicate, fresh-tasting brew allows the unique notes of seafood to shine. Incidentally, this makes it a perfect pair for other lighter fare, such as rice and chicken.

With such a versatile drink to pair, think about sharing a few small plates together. Also, take this as an opportunity to go local – check out a farmer’s market or see what produce is in season at the local grocery store. Think berries, tomatoes, radishes, peppers, garlic, corn, lemons, limes and melons. Here are a few favorite recipes to get you started. They’re all pretty simple, and can be enjoyed outside or on-the-go (picnic, anyone??). Have fun! And, while you’re at it, have that date of yours join you for some of the cooking! Making a meal together is loads of fun, and if there’s chemistry in the kitchen, you’re onto something good!

Lemon Ginger Shrimp

Ingredients

8 cups boiling water
½ – 1 lb fresh or frozen shrimp cleaned and deveined
4-5 Bigelow® Lemon Ginger Herbal Tea Bags

Instructions

Put 8 cups water in a pot. Add 4-5 Lemon Ginger Herbal Tea Bags. Bring water to a boil. Add shrimp to boiling water and cook approximately 3 minutes or until shrimp are pink. Drain. Shrimp can be used over pasta with garlic olive oil, steamed broccoli and sun dried tomatoes.

Bigelow Jasmine Rice with Fruits

Ingredients

3 cups brown rice
4 qt water
Bigelow Green Jasmine Tea bags
1 teaspoon salt
2 green onions, sliced thinly
½ cup raisins
½ cup dried cranberries
1 stick (½ cup) unsalted butter
½ teaspoon black pepper

Instructions

Rinse rice in several changes of cold water until water runs clear. Drain well in a sieve. Bring water and tea bags to a boil, set aside. Meanwhile melt butter in large saucepan over medium heat. Add rice, green onions, salt, pepper and fruits. Stir until onions start to soften and rice starts to get white around the edges 8-10 minutes. Remove tea bags from water, squeezing well, discard. Carefully pour Bigelow tea water over rice-it will bubble and steam up- stir and reduce heat to low. Cook, covered, until rice is tender and liquid is absorbed, about 25 minutes. Remove from heat, raise lid and cover rice with a cotton (non terrycloth) dishtowel, replace cover. Let stand, covered and undisturbed, 10 minutes. Open lid and remove dishtowel, fluff gently with a fork. Note: Basmati rice can be used instead of brown rice, for extra jasmine flavor.

Perfect Peach Upside-Down Cake

Ingredients

¾ cup boiling water
Bigelow Perfect Peach Herb Tea Bags
¾ cup butter or margarine; softened, divided
½ cup brown sugar
1 can (16-oz.) sliced peaches, well-drained
2 cups all-purpose flour
2 teaspoons baking powder
¼ teaspoon salt
¾ cup granulated sugar
2 eggs
1 ½ teaspoons grated lemon or orange peel (optional)

Instructions

Pour boiling water over tea bags. Let steep 10 minutes. Remove tea bags, squeezing out liquid. Meanwhile, drain peaches in a colander; transfer to a plate and pat dry with paper towels. Set aside. In small skillet, melt ¼ cup butter. Add brown sugar and cook over medium heat until brown sugar is dissolved. Pour mixture into bottom of 9″” round cake pan. Arrange peaches on sugar mixture. Preheat oven to 350° F. In small bowl, combine flour, baking powder and salt. In large mixer bowl, beat remaining ½ cup butter with granulated sugar until combined. Add eggs and lemon peel, and beat at medium speed until smooth and creamy about 2 minutes. Alternately beat in flour mixture and tea mixture, beating well after each addition. Spread batter evenly over peaches. Bake 35-40 minutes or until cake tests done. Remove from oven and let stand on wire rack 10-15 minutes. Loosen cake from sides of pan and invert cake onto serving plate. Serve warm.

Bigelow Tea Lemon Chicken Salad Recipe? YES PLEASE!

Seeking a new method to dishing out tasty chicken? Bigelow Tea is here to add some zest—and Green Tea to your poultry! Bigelow Tea’s recipe for Green Tea with Lemon Chicken Salad gets its goodness from Bigelow Green Tea with Lemon—which @Jacyce524 tweeted is “soooo good.” Combine it with some fresh ingredients, and you’ll have the centerpiece of your next lunch event. Chicken salad with a fresh, lemony twist. Delish!

Green Tea with Lemon Chicken Salad

Created by Daniel J Lestrud, CEC, CCE

Ingredients

For the chicken:

For the salad:

  • Salad ½ cup celery rib, diced
  • 1 cup white grapes, sliced in half
  • ½ cup red onion, diced
  • 1 cup mayonnaise
  • 1/4 cup sour cream
  • 1 teaspoon dry mustard
  • 2 teaspoons Kosher salt
  • 1/8 teaspoon white pepper

Instructions

Place chicken with carrot, celery, sweet onion and Bigelow Green Tea with Lemon in medium sized pot and cover with cold water.
Bring to a simmer and cook till chicken is firm and 165 internal. Let cool in poaching liquid.
Remove chicken form cool liquid and shred by hand into bowl.
Add diced celery, diced red onion, grapes, mayonnaise, sour cream, dry mustard, salt and pepper. Mix well and chill.
Serve as part of a salad or in a sandwich.