Archives for the ‘Bigelow Tea, Our Difference’ Category
Wednesday, 1 February 2017 by Bigelow Tea
Friday, 27 January 2017 by Cecilia
Pucker up! Lemons are tart, tangy, citrusy and sour, and they add an abundance of flavor to life. It’s no wonder that Bigelow Tea has real lemon peel in a number of flavors. One in particular is even named for how much people enjoy the fruit—I Love Lemon (because who doesn’t?).
Throughout history, lemons have been used for many purposes—as a remedy for epilepsy, a toothpaste, invisible ink and even a bleaching agent. Though the lemon’s origins are said to have come from the base of the Himalayan Mountains, the fruit is now cultivated in tropical and temperate climates around the world, with California leading production in the United States.
It’s probably no surprise that lemons provide a lot of vitamin C, but they are also a good source of iron, fiber, vitamin B6, calcium, and copper, as well as folate and potassium. Research has suggested that lemons may help with DNA cell protection, immune system regulation and inflammation relief.
As a third generation family-owned company, Bigelow Tea is proud to have partnered with a family-owned lemon peel supplier for the last 30 years. As an essential ingredient in 23 of Bigelow Tea’s blends, lemon peel requires the perfect blend of sweetness and tartness to deliver the flavor profile the Bigelow family requires. Hailing from Central Valley California, the lemons used are 100% USA-grown and meet strict USDA, FDA, and California standards. The Bigelow family’s supplier has perfected its state-of-the-art processes to harvest, juice, and zest some of the world’s best lemons since opening their groves in 1947.
And those lemons make the perfect ingredient for the delicious I Love Lemon herbal tea. Made with lemongrass, lemon peel and lemon verbena, this flavor is the go-to for lemon lovers. Kimberly from Walden loves drinking it hot with honey, and enjoys it as part of her morning ritual. It’s one more way the sour lemon can make your day a little sweeter!
Monday, 12 December 2016 by Jenn
We all know that drinking tea soothes souls and invites conversations but hey, what exactly is in that mug and how does tea become the most perfect beverage in the world? Take a break, sit back and check out this awesome video where third generation president and CEO Cindi Bigelow (of Bigelow Tea of course) gives us the scoop on tea leaves and more. Here is a brief rundown that sums it all up:
- The three types of tea all come from the leaf bud and leaves of the Camellia Sinesis plant. You’ve got your green, your black and your Oolong. And It’s all about the air…exposure for different amounts of time is what gives you the various tea types.
- The black tea Bigelow uses originates from either Sri Lanka or India where the tea leaves and buds come from the highest mountains and gardens for an extra beautiful tea!
- Green tea is unfermented, which means it’s not exposed to air. It’s steamed or pan fried and then chopped up, leaving a vibrant green color and one-of-a-kind taste.
- Black tea is chopped up so that all the juice in the leaves and leaf bud’s vein is exposed to air; it ferments for about 6-8 hours, and then the coppery black colored tea is dried and chopped again.
- Oolong tea is semi-fermented. The leaves and bud are chopped and exposed to air for around 3 hours, then dried or chopped.
- These types of teas all have different caffeine contents, because as they are exposed to air, the caffeine comes out. But where do the various types stack up, caffeine-wise? Here’s a cheat sheet:
- Drink your veggies in a tea cup? We’ll take it! Tea is like drinking the brew of a vegetable, as Cindi says. Tea is high in antioxidants and a good choice for a healthier lifestyle, according to the tons of studies done on the drink!
As you can see, there’s always more to discover about the amazingness of tea which is all part of living the #TeaProudly lifestyle. Tell us here, via social (using #TeaProudly) or join us on www.teaproudly.com, and let us know what you find most interesting about this beautiful beverage?
Tuesday, 6 December 2016 by Valorie
Cindi Bigelow, third generation president and CEO of Bigelow Tea, was honored with Moffly Media’s Good Corporate Neighbor award at the 9th Annual Light a Fire Awards. The prestigious award is in recognition of the ongoing support, among other things, provided through the annual Bigelow Tea Community Challenge (now in its 29th year) that to date has donated $1.4 million to 20 Connecticut based charitable organizations. These organizations’ programs and tireless efforts continue to provide important educational services, housing, food, crisis counseling, after-school tutoring, wellness and recreational programs to often-overlooked members of Bigelow Tea’s local community.
Friday, 25 November 2016 by Cecilia
Here we go….winter is coming and we are ready for cozy evenings! Just picture it: a roaring fire, warm socks, maybe PJs or your favorite sweats, and a mug of Bigelow Tea Ginger Snappish® Lemon Herbal Tea. This “snappy” melt-in-your-mouth tea will remind you of gingersnap cookies baking in the oven. Savory, sweet and just a smidge spicy, Ginger Snappish herbal tea is made with quality ingredients like lemon peel, lemongrass, ginger, cinnamon and natural gingersnap. And it’s perfect to drink right before bed since it’s caffeine-free!
And what is ginger anyway? Well, it’s a spice that can be found in many places—gingerbread cookies, pumpkin pies and served fresh with sushi (yum!). This amazing spice starts as a gnarled, knotted, bumpy root of the ginger plant which is the source of this wonderful spice. In Sanskrit, the root was known as srigavera, which translates to ‘root shaped like a horn’ – a fitting name for its appearance.
Ginger dates back over 3,000 years to Asia, and was used for medicinal treatments in India and China. From there it spread to Europe via trade, and during the Middle Ages, it was favored as a spice for its ability to disguise the taste of preserved meats. Henry VIII is said to have used a ginger concoction in hopes of building a resistance to the plague. Even today, ginger is used as a remedy for nausea and other stomach ailments.
Ginger coupled with real lemon peel gives Ginger Snappish a whole lot of zing. The lemon peel used is 100% grown in the USA from the same California supplier we have used for over 30 years (yeah, we are #TeaProudly about that fact!).
So if you’re in the mood for a real treat made with fresh ingredients, brew up a mug…we bet you’ll love it in a snap!
Wednesday, 23 November 2016 by Bigelow Tea
Friday, 4 November 2016 by Cecilia
✔All natural green and herbal teas with the goodness of wellness ingredients you know and trust
✔ Exceptional flavor
✔ Gluten free
✔ Blended & produced in the USA
Yes, all the above is true which is great news for tea lovers everywhere who want to make tea a part of a healthy lifestyle. Bigelow Tea is so proud (we call that #TeaProudly) to announce a new line of wellness teas called Bigelow BENEFITS that are meant to be enjoyed every day. Infused with enthusiasm for putting good things into our bodies that support clean eating habits, this new line of teas masterfully blends all natural green and herbal teas with the goodness of wellness ingredients. With a focus on always delivering a beautiful cup of tea, these inspired combinations of herbs and spice ingredients (all with names you know and trust!), are so imaginative and flavorful, you’ll want to enjoy them morning, noon and night — and all the moments in between. Yum!
Balance your being with a warming cup of Benefits Cinnamon & Blackberry Herbal Tea, or keep well with a cup Lemon & Enchinacea. We’ve got seven delicious flavors to enjoy throughout every day.
Radiant Beauty (Blueberry & Aloe Herbal Tea) – smooth and delicious fruity flavor with blueberry sweetness and subtle aloe notes
Stay Well (Lemon & Echinacea) – authentic Echinacea and crisp lemon flavor with a smooth, relaxing herbal finish
Balance (Cinnamon & Blackberry Herbal Tea) – sweet and spicy cinnamon top notes with a smooth balanced sweet and tart finish
Calm Stomach (Ginger & Peach) – a blend of spicy ginger, soothing peppermint finished and sweet peach
Sleep (Chamomile & Lavender Herbal Tea) – a calming, full-bodied floral lavender flavor with a sweet chamomile finish
Good Mood (Chocolate & Almond Herbal Tea) – complex blend of smooth almond, sweet chocolate flavors and blackberry
Refresh (Turmeric Chili Matcha Green Tea) – balanced green tea and matcha pair with earthy turmeric and a mild peppery kick
So let us know which tea you are going to try first or better yet which is your favorite from our new tea line, BENEFITS. But don’t worry, we won’t make you choose if you love them all as much as we do. Grab a mug and share with friends and family and let us know how you Tea Proudly at #TeaProudly!
Wednesday, 19 October 2016 by Cecilia
Who can’t resist decadent flavors?? And with the weather getting cooler outside in much of the U.S., this is the perfect time to enjoy all things sweet, buttery-rich and just a bit toasty….make way for Bigelow Tea caramel flavors—Vanilla Caramel, Caramel Chai and Salted Caramel.
Besides delicious, what exactly is caramel? And why on earth do we love it so much!? From sauces to wrapped treats, caramel is a versatile piece of sweetness. While its exact history is unknown, it is documented that around 1650, American settlers were making hard candies in kettles. Between this time and the early 1880s, candy makers began to add fat and milk while boiling sugar and water, creating what is now known as ooey-gooey caramel. Caramel candy’s popularity increased greatly when Milton S. Hershey opened Lancaster Caramel Company in 1886. Soon after, caramel candies were being shipped across the United States and to Europe.
Jump ahead to today and check out the real pieces of caramel in each of the Bigelow Tea caramel flavors. Salted Caramel is an all-natural blend of hand-picked black tea and delicious caramel with just a hint of salt; Caramel Chai Black Tea is made with spices, real bits of caramel and molasses crystals; and Vanilla Caramel is smooth and sweet, thanks to the rich caramel and creamy vanilla ingredients. Pick a flavor, add a splash of cream and a hint of sweetener and you’ll have the perfect bit of awesomeness in your mug of tea!
If that’s not enough to lock down your caramel craving, check out one of these crazy amazing Bigelow Tea recipes showcasing caramel. Hey, why not pair a caramel tea with a slice of Vanilla Caramel Bread Pudding and make all your dreams come true!
14 or Bigelow® Vanilla Caramel or Bigelow® Eggnogg’n Tea Bags
2 ¼ cups (560mL) whole milk
½ cup (125mL) unsalted butter
1 cup (250mL) sugar
5 large eggs, lightly beaten
1 teaspoon (5mL) cinnamon
1 teaspoon (5mL) vanilla extract
½ cup (125mL) raisins
16 slices of challah bread
Vanilla Caramel Sauce:
¼ cup (60mL) unsalted butter
½ pound (224g) powder sugar
Reserved tea infused milk
Preheat oven to 350ºF (180ºC). Heat milk over medium heat, add Bigelow® Tea Bags (either Vanilla Caramel or Eggnogg’n) and raisins; remove from heat and let steep fo 5 minutes. Remove tea bags, squeezing out all excess milk/tea. Strain tea infused milk; reserve raisins. Measure out 2 cups (500mL) and set aside the remaining tea infused milk for sauce. In food processor, combine butter and sugar until well blended; add eggs, 2 cups (500mL) tea infused milk, cinnamon and vanilla. Continue processing until well blended. Lightly butter a 9″ x 13″ baking dish. Break up the bread into 1″ cubes and layer in pan. Scatter the raisins over the top. Pour tea/milk mixture over the bread; soak for 5 to 10 minutes. Gently press down on the bread to make sure it is covered by the mixture. Cover with foil and bake for 35-40 minutes. Remove foil and bake for additional 10 minutes to brown top. The pudding is ready when the custard is set, but still soft. Make the Vanilla Caramel Sauce while bread pudding is baking, by melting butter over medium heat in a saucepan. Add powdered sugar to the melted butter and whisk to blend. Add reserved Vanilla Caramel or Eggnogg’n infused milk to taste. Pour sauce over the baked bread pudding and allow to soak in 2-3 minutes. Serve warm.
Friday, 2 September 2016 by Cecilia
Imagine the taste of a juicy, sweet sun-ripened mango. Now, couple that flavor with the smooth and delicate taste of green tea, and you’ve got a cup of pure joy—or what we like to call—Bigelow Tea Green Tea with Mango.
So, first, let’s talk a bit about the green tea part of Green Tea with Mango. Green tea is made from Camellia sinensis leaves—the same leaves make black and Oolong teas, too. However, the difference is in the production process; green tea is the least processed, thus providing higher amounts of the antioxidant polyphenols known as EGCGs, which is why so many make it part of their healthy lifestyle. Green tea is made by immediately steaming or pan-firing the newly harvested leaves, rather than exposing them to air. This process ensures that no oxidation occurs, and this special handling makes for a more delicate brew that is typically lower in caffeine than black and Oolong teas.
Now, how about the mango? As one of the most popular fruits in the world, the mango was first grown in India over 5,000 years ago. Here’s a fun mango fact: legend says that Buddha meditated under the cool shade of a mango tree! Over the years, mango seeds traveled from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D. Sweet in flavor and extra juicy, mangoes are enjoyed on their own or in a variety of recipes—they also make for a tasty tea flavor!
You are in for a tropical treat whether you sip Bigelow Green Tea with Mango hot or over ice. It’s certainly a flavor that can be enjoyed year ‘round, but don’t just take it from us… @Pizzamaid can tell you, “IT IS SO DELICIOUS.”
Wednesday, 24 August 2016 by Michele
Hey Bigelow Tea fans, do you know what gives Earl Grey Tea its distinct taste? It’s bergamot oil, which comes from bergamots, a type of citrus fruit. Who knew? Not all bergamots are the same … and in producing Bigelow Tea’s famous Earl Grey, the Bigelow family sources bergamot oil directly from a long-time family-owned orchard in Calabria, Italy, where bergamots naturally thrive. The oil is extracted during the fruit’s harvest season, so that the batches are first pressed and purely fresh. As a third-generation, family run business, Bigelow Tea makes great efforts to ensure that the ingredients used in all of their blended teas come straight from quality sources.
If you simply can’t get enough of Earl Grey (like Chris Costello, who tweeted about his four cups a day routine!), consider taking an even cooler approach by making this Earl Grey Ice Cream recipe. Savor it and let us know what you think!
- 2 cups half and half
- 2 cups whipping cream
- 8 bags Bigelow Earl Grey Tea
- 1 ⅓ cups sugar
- 2 teaspoons real vanilla extract
- ½ teaspoon salt
In 2-quart saucepan combine half and half and whipping cream. Over medium-high heat bring to a low boil (5 minutes). Remove mixture from heat and add 8 tea bags; steep for 5 minutes. Remove bags from cream and squeeze to remove liquid; discard bags. Place tea mixture, sugar, vanilla, and ½ teaspoon salt in mixer bowl; beat on medium speed until sugar dissolves (1 minute). Place in refrigerator; cool completely. Once cool, place tea cream mixture in bowl of ice cream maker; process as directed. Suggestion – top with Earl Grey Milk Chocolate Sauce.