Bigelow Tea on YouTube Subscribe Follow Me on Pinterest Follow Us on Instagram

Archives for the ‘Tea Tips’ Category

10 Fabulous Facts You Might Not Know About Tea

Ahhhh, wonderful, warm soothing tea. Who wants a cup? Apparently, a lot of us do—87 percent of millennials drink tea! So….tea lovers, want to expand your tea knowledge? Cozy up with a mug of your favorite Bigelow Tea and check out these ten fabulous facts about tea:

  1. White, green, oolong and black teas come from the leaves of the same tea plant species, Camellia sinensis. (now that’s a fun fact!)
  2. Herbal tea isn’t really tea at all. It’s made from an infusion or blend of leaves, fruit, bark, roots, or flowers of almost any edible non-tea plant. (Wow, who knew?)
  3. Sri Lanka is one of the best places on earth to grow tea. Bigelow Tea founder Ruth Campbell Bigelow fell in love with tea from the region and initiated a partnership with tea growers that has continued for over 70 years!
  4. The word tea comes from the Chinese T’e, which was the word in the Amoy dialect for the Camellia sinensis plant. In Mandarin, the word was ch’a, which is where the word chai is derived from. No matter how you say it, tea is delicious!
  5. Did you know that tea can be deliciously paired with food, just like wine?
  6. Earl Grey tea contains oil of bergamot, a fragrant citrus fruit with a green color similar to a lime. (Mmmmmmm.)
  7. 85 percent of tea consumed in United States is iced, according to Peter Goggi, president of Tea Association of the USA. Sip on, iced tea lovers!
  8. The tea bag was accidentally invented by an American. In 1904, tea and coffee importer Thomas Sullivan sent out samples in small silk pouches to customers. They popped the bags right into hot water and voilà—tea bags are by far the most popular way to brew tea these days!
  9. English author George Orwell penned the essay, “A Nice Cup of Tea,” first published in the London Evening Standard on January 12, 1946. His rules for making tea cover matters such as the best shape for a teacup and the advisability of using water that is still boiling. (Writers sure are a passionate bunch!)
  10. We can thank Anna, the 7th Duchess of Bedford, for the traditional English teatime as we know it. In 1840, Anna started nibbling on a light afternoon meal with tea to help stave off hunger pangs in between lunch and the late dinner hour. Makes sense–who wants to hear their stomach growling all day?

Thirsty for more tea knowledge? Read on and tag #TeaProudly to share more fun facts with the world!

It’s Almost T – Time… Thanksgiving with Bigelow Tea!


Thanksgiving is all about family, fun and of course, that much anticipated feast!  If ever there was an important meal to share with the ones you love, it’s our all-American, multi-dished, prepared with love, eating for hours on end Thanksgiving sit-down.

The Bigelow Tea family  is all about traditions, many originating with their love of tea and commitment to their customers.  Family owned for three generations, the Bigelow family enjoys sharing their history, anecdotes and recipes with everyone in the #TeaProudly community and hearing about theirs.  After all, special moments of togetherness and sharing is what defines this holiday.

A favorite part of Thanksgiving preparations is finding new dishes to try out and share.  Of course the traditional favorites have to make an appearance, but some fresh and lively newcomers are always a welcome addition to the table.  To #TeaProudly to the max this Thanksgiving, invite Bigelow’s fragrant and bold tea ingredients to your cooking marathon session and welcome flavor sensations your guests will love.  And, don’t forget to serve tastes of the season teas with and after your meal, hot and iced… including new Bigelow Tea Benefits if you might feel the effects of overindulging!

Try out these recipes that are bound to be requested any time of year… enjoy and happy Thanksgiving!

Miniature Vegetable Quiches

Ingredients

Tea Concentrate:

Vegetable Tea Mixture:

  • 2 tablespoons extra virgin olive oil
  • ¾ cup diced colored bell peppers
  • ½ cup asparagus tips/ cut into small pieces, ½ – 1 inch
  • ½ cup frozen peas
  • 1 tablespoon minced shallots
  • ¼ cup tea concentrate

Egg Mixture:

  • 6 large eggs
  • ½ cup half and half
  • ½ teaspoon salt
  • ¼ teaspoon freshly cracked pepper
  • 4-ounces (½ of an 8-ounce) package cream cheese, slightly softened, cut into 18-20 pieces
  • Dill, optional garnish

Instructions

Place tea bags in a 2-cup glass measure. Add water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About ½ cup tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray (spray well or alternatively use paper liners); set aside. In 10-inch non-stick skillet place olive oil. Heat for 1 minute. Add peppers, asparagus, peas, and shallots. Cook over medium high heat, stirring occasionally, until slightly softened. Add ¼ cup tea concentrate to vegetable mixture. Continue cooking, stirring occasionally, until most of the tea is evaporated. Remove from heat; set aside. In large bowl stir together eggs, half and half, salt and pepper. Mix well. In bottom of each prepared mini muffin tin, place about 1 tablespoon vegetable mixture. Top with piece of cream cheese. Fill to top with egg mixture. Repeat with remaining ingredients. Bake for 15 to 18 minutes or until very lightly browned near edges. Remove from oven. Cool slightly. Garnish with dill if desired.

Lemon Orzo with Roasted Vegetables

Ingredients

  • 1 zucchini, washed and cubed
  • 1 red bell pepper, 1-inch (2.5cm) diced
  • 1 yellow bell pepper, 1-inch (2.5cm) diced
  • 1 red onion, peeled, 1-inch (2.5cm) diced
  • 2 garlic cloves, minced
  • ¼ cup (60mL) extra virgin oil
  • Freshly ground pepper and salt to taste
  • ½ pound (250g) orzo
  • ¼ cup (80mL) boiling water
  • Bigelow® I Love Lemon Herbal Tea Bags
  • ¼ cup (60mL) vegetable oil
  • Zest from one lemon
  • Salt and pepper to taste
  • 4 green onions, chopped
  • ¼ cup (60mL) pine nuts, toasted
  • 1 cup (250mL) feta cheese, cut into ½ diced
  • 15 fresh basil leaves, julienned

Instructions

Using a large baking pan, toss vegetables, garlic, salt and pepper in olive oil. Roast 40 minutes at 375ºF(190ºC), until browned, turning once with a spatula. Meanwhile, cook the orzo in boiling salted water according to package directions. Drain and transfer to large serving dish. Add the roasted vegetables with juices to the orzo. Combine well. Make the dressing by pouring boiling water over the tea bags. Let steep for 10 minutes and remove the tea bags. Combine vegetable oil, lemon zest, salt and pepper, shake or whisk. Add to the vegetables and orzo. Garnish with green onions, pine nuts, feta cheese and basil. Taste for seasoning and serve at room  

Roasted Turkey with Constant Comment Glaze

Ingredients

Glaze:

Turkey and Gravy:

  • 1 10-15 pound (5-7.5g) turkey (thawed if previously frozen)
  • 1 lemon, cut into four pieces
  • 1 onion, peeled and cut into four pieces
  • 1 cup (250mL) chicken stock
  • 2 tablespoons (30mL) cornstarch
  • Salt and pepper to taste

Instructions

Preheat the oven to 350º. Steep tea bags in 1 cup boiling water for 5 minutes. Squeeze excess liquid out of tea bags and discard. Reserve tea. Meanwhile, prepare a glaze by heating butter, brown sugar and cranberry juice into a saucepan over medium heat until butter is melted and sugar is dissolved. Add tea and reduce mixture by cooking over medium high heat for 15 minutes. Set aside. To prepare turkey, remove giblets and neck from turkey, rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss the turkey. Place in an open roasting pan breast side up. Brush skin with glaze. Bake turkey in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes. Remove turkey from oven and let stand for at least 20 minutes before carving. Discard any unused glaze. To make gravy, dissolve cornstarch in chicken stock. Place roasting pan on burner over medium heat, scraping browned bits. Add stock whisking constantly until thickened; about 1 minute. Strain gravy and serve with turkey. As a nice alternative, use a 9-11 pound oven stuffer roaster chicken in place of the turkey. For best results, tie the chicken with string at the legs and the wings. For the glaze reduce the number of tea bags from 12 to 8.

Pumpkin Spice Cupcakes

Ingredients

  • Tea Concentrate:
  • 13 tea bags Bigelow Pumpkin Spice Tea*
  • 1 ¼ cups boiling water
  • Cupcakes:
  • 1 ¾ cup sugar
  • ¾ cup vegetable oil
  • 3 eggs
  • 1 (11-ounce) can mandarin oranges, drained, discard liquid
  • ½ cup tea concentrate
  • 2 teaspoons real vanilla extract
  • 2 teaspoons freshly grated orange zest
  • 2 ½ cups all-purpose flour
  • 2 ½ teaspoons baking soda
  • 2 teaspoons ground cinnamon
  • ½ teaspoon salt
  • 2 cups shredded carrots
  • Frosting:
  • 1 (8-ounce) package cream cheese, slightly soft
  • 1 tablespoon butter, softened
  • 2 tablespoons tea concentrate
  • 3 ½ cups confectioners’ sugar

Instructions

Place tea bags in a 2-cup glass measure. Add 1 ¼ cups water. Steep tea for 10 minutes. Squeeze all liquid from tea bags into cup. Discard tea bags. (About 1 cup plus 2 tablespoons tea concentrate.) Heat oven to 350 F. Spray 2 (12-cup) muffin tins with baking spray; alternatively use paper liners set aside. In large mixing bowl add sugar, vegetable oil and eggs. Mix at high speed, scraping bowl often, until thick and creamy (1 to 2 minutes). Add mandarin oranges, ½ cup tea concentrate, vanilla, and orange zest. Continue mixing, scraping bowl often, until well mixed (1 minute). In medium bowl stir together flour, baking soda, cinnamon, and salt. Add flour mixture to tea mixture. Continue mixing, at low speed, until well mixed (1 to 2 minutes). Add carrots; mix well. Place batter in muffin cups filling about ½ to ¾ full. Bake for 18 to 20 minutes or until wooden pick inserted in center comes out clean. Remove from oven; cool. Meanwhile, in medium mixing bowl place cream cheese and butter. Mix at high speed, scraping bowl often, until light and creamy (1 minute). Add 2 tablespoons tea extract. Mix well. Add confectioners’ sugar; continue mixing, scraping bowl often, until soft and creamy (1 to 2 minutes). Frost top of each cupcake with frosting.

Old vs. New – And All the Other Reasons Why Tea is Steeped in History!

Alright, so history might not be your favorite subject, but when it comes to tea, it goes waaay back! Actually, if you think it’s pretty cool to drink tea now, just think – 2,100 years ago, others did, too! So, grab your fave Bigelow Tea flavor and let’s do a then vs. now.

Afternoon Tea

Then: Many tea drinkers may think of afternoon teatime as a British tradition (even though the post-lunch, pre-dinner cup and nibble has roots across numerous cultures). Anna, the 7th Duchess of Bedford is the woman to thank for the traditional English teatime as we know it. In 1840, Anna started partaking in the light meal to help stave off afternoon hunger pangs in between lunch and supper.

Now: Today, traipse into an afternoon tea party and be ready to see a scene with three-tiered serving stands filled with treats like tea sandwiches, petit fours, scones, and clotted cream. From fancy hotels to teahouses to your own kitchen, afternoon tea has come a long way since an afternoon snack – it’s a full-fledged event!

Iced Tea

Then: Richard Blechynden has often been attributed with making the first iced tea at the World’s Fair in St. Louis in 1904. As sales for his hot tea dropped while summer temperatures rose, he purportedly poured tea over ice to entice fairgoers. Some dedicated research tells another story, though, with iced tea’s roots reaching as far back as 1879, when Marion Cabell Tyree created a recipe for green tea over ice, which was published in a community cookbook called Housekeeping in Old Virginia. Later, in 1884, another recipe for iced black tea surfaced from the Boston Cooking School.

Now: Iced tea has become so popular, that there was even a bill introduced in 2003 that proposed a requirement for all Georgia restaurants that serve tea to serve it sweetened over ice. It was later determined to be an April Fool’s joke as an attempt to bring humor to the Legislature, but Georgia State Representative John Noel allegedly said that he wouldn’t mind if it became law!

Book About Tea

Then: Long ago—in 1211 to be exact—a famous Buddhist priest by the name of Eisai wrote what is known to be the oldest book on tea in Japan: Kissa Yojoki (“How to Stay Healthy by Drinking Tea”). Kind of cool to know that even in the 1200s, tea was a part of a trend of healthy living…

Now: Today, there are countless books, podcasts and blogs about tea. A quick snapshot of the popularity of tea articles today, the Tea page on Reddit has nearly 100,000 subscribers, more than one million subscribers on social media, and receives about 150 posts to share each week.

Tea in America

Then: Letters between John and Abigail Adams mention tea. One from July 1774 describes a hostess only serving coffee since tea (during the American Revolution) was considered unpatriotic. Fortunately, Americans came back around to this delightful beverage—and not just for throwing it into harbors.

Now: On any given day, more than 158 million Americans are drinking tea. Clearly, things have changed since the 1700s.

Sought after by noble, innovated by inventive brewers and written about for centuries, tea has a storied history. So, the next time you’re confronted by a historical fact and feel your eyes glazing over, just think about how tea was probably livening things up behind the scenes. Do you have a favorite tea-related story to tell from your own history? Tag #TeaProudly on social media and share it with us.

3 Comfy-Cozy Bigelow Tea Drink Recipes

It’s finally fall (yay!) AND International Stress Awareness Day – two reasons that make it the perfect time to sip all kinds of warm, yummy, comforting drinks. From aromatic pumpkin spice to brand-new caramel apple flavor, Bigelow Tea’s special seasonal tea blends are great for relaxing and enjoying the sweet and savory flavors of fall – guilt-free!

Whether you’re just kicking back and taking in the vibrant hues of autumn leaves or inviting some friends over for pumpkin pie (ooooh so good!), tasty Bigelow teas are amazing when incorporated into these fall-inspired drink recipes! (Wow!) As sunny autumn days fade into dark cool nights, try your hand at these comfy-cozy concoctions and tag #TeaProudly to let us know what you think!

Spicy Apple Chai

A beverage with comforting flavor of cinnamon and apples using Bigelow Spiced Chai tea.

Serves 2

Ingredients

  • 1 cup (250mL) boiling water
  • 3 Bigelow Spiced Chai Tea Bags
  • ½ cup (125mL) apple cider
  • 1 teaspoon (5mL) sugar
  • 2 tablespoons (30mL) whipping cream, optional
  • 1 cinnamon stick

Instructions

Pour boiling water over Bigelow Spiced Chai tea bags. Let steep 5 minutes. Remove tea bags, squeezing out excess tea. Add apple cider and tea; heat in microwave or in small saucepan. When heated, add sugar and top with whipping cream, if desired. Garnish with a cinnamon stick.

Maple Vanilla Chai Tea Latte

Bigelow Vanilla Chai is my favorite but I did find a way to make it even better!

Recipe and photo submitted by Building Our Story

Serves 1

Ingredients

Instructions

Place Bigelow Vanilla Chai tea bag into large cup or mug. Heat almond milk until steaming – do not boil.  You can do this on the stove or in the microwave. Pour steaming milk over tea bag and let steep for at least 5 minutes. 

Maple Chamomile Tea Latte

For those tea lovers that cannot have caffeine it is important to have some Bigelow Cozy Chamomile on hand. I enjoyed the maple flavor in the chai tea latte I created that I decided that maple syrup would be perfect with my chamomile tea as well.

Recipe and photo submitted by Building Our Story

Serves 1

Ingredients

Instructions

Place Bigelow Cozy Chamomile tea bag into large cup or mug. Heat almond milk until steaming – do not boil.  You can do this on the stove or in the microwave. Pour steaming milk over tea bag and let steep for at least 5 minutes. Remove tea bag and stir in maple syrup. Sprinkle latte with ground cinnamon and sea salt.  Serve immediately – nice and hot!

Want To Spoil Your College Student? Send Tea, Please.

The fall semester has started, midterms are finished, and finals will be approaching soon. And you know what’s synonymous with college finals? Care packages. Still not sure what to send? Here’s a little hint: boxes of Bigelow Tea.

Consider this: research suggests that millennials seem to pay greater attention to leading a healthy lifestyle than other generations – nearly half (47%) of the 18-34 age-group surveyed had changed their eating habits towards a healthier diet. Plus, tea is now considered trendy as 42 percent of Americans under age 30 prefer to drink tea and 27 percent drink tea exclusively. Yep. You read that right. Tea = cool (even when it’s hot). In fact, if you’ve got a University of Connecticut student, they’ll see Bigelow teas in the cafes around campus this year!

So, yeah. Show your college student that you’re thinking of them. We suggest a selection of Bigelow Benefits tea. Why? Well, first, they’re awesome. Second, they’re totally delicious. Third, each tea is masterfully blended with the goodness (dare we say, benefits?) of wellness ingredients, which tackle those moments in life that require a breather… You know, like finals.

Want to build a fab care package? Here are a few other items to consider sending: stationary or swag from home to remind them of their favorite places, a few yummy snacks (homemade Vanilla Drop cookies for the win), pictures of the fam (fur-babies, included), cash or gift cards (dinner’s on the ‘rents), household items (laundry detergent pods, shampoo/conditioner always help), and maybe a few fun magazines (for those much needed breaks between studying).

Be a warm, invigorating (and delicious) ray of light in an otherwise hectic finals schedule. With a care package headlined by Bigelow Benefits tea, your student will be focused on their course content and thinking of you as they relax with a cup of their favorite tea. And with any luck, they can boast to you about their awesome grades as you gather together and #TeaProudly on break!

How To Hygge For The Weekend With Bigelow Tea

Adapted blog and picture by Andrea of Salty Canary

Have you heard of “hygge?” It’s pronounced “HUE-ga” and is the current Danish trend here in the United States of being cozy, slowing down, and having a sense of well-being. It’s been a super popular fad, and is a nice reminder to slow down and settle into “weekend mode.” So, stock up on your favorite Bigelow Tea flavors and learn of art of hygge – you may even want to try it this weekend!

We don’t know about you, but a weekend spent slowing down, being cozy, and appreciating the fall season is just what everyone needs right now! We love the fall and winter months of September through December, but when you add the holidays to everyday life, it can become overwhelming and before you know it January is here! We think cozying up on the couch with cozy socks, blankets, and pillows, a good book and some stationery to write some snail mail, and a cup of tea and pumpkin bread is the perfect weekend of hygge along with some mulling spices on the stove to make the house smell like fall!

The first step to Hygge-ing (is that a word?) for the weekend is to make NO plans! None! So it’s actually a plan for no plans! Block off a weekend on the calendar. No apple picking, no pumpkin patches, no corn mazes, no haunted mansions, no movies, or dinners with friends! It’s like a staycation at home. It’s an excuse to spend the weekend in bed or on the couch, and you don’t even have to have the excuse of the flu!

Next, prep your hygge gear – cozy socks, legwarmers, pajamas, or sweaters, along with cozy blankets and plush pillows. Maybe even a fire in the fireplace or scented candles!

Next, prep your snack! Tea and fresh baked pumpkin bread is the perfect choice! We suggest picking up a box of Bigelow’s Orange & Spice Tea because oranges remind us of fall and it pairs so nicely with this fresh baked pumpkin bread. Drinking tea is warm and cozy; tea has the power to soothe souls and connect people!

Then choose your activity. Try to unplug, if you can. No Netflix, Hulu, or TV binging. No internet surfing. Instead, gather a few inspirational books, magazines, and some stationery, and reconnect with the old-fashioned art of snail mail.

And last, but not least, make your house smell cozy with some mulling spices on the stove. Here’s one of our favorite recipes by Salty Canary:

Ingredients:

  • 2 oranges, sliced
  • 4 cinnamon sticks
  • 6 star anise, whole
  • 2 Tb whole cloves
  • 2 Tb all spice
  • 4 bay leaves

Instructions:
Combine all the ingredients in a large stock pot, fill the pot half way or two-thirds full of water and allow to come to a boil, then reduce to a simmer. NOTE: NEVER leave pot unattended. Check it periodically in case it needs more water.

So, there you have it… the perfect way to hygge out this weekend. Tag #TeaProudly on social media and show us how it went for you! Remember – just relax, because you deserve it!

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.