With more than 130 distinct flavors, Bigelow Tea takes pride in giving you that perfect cup. And that means offering options to the tea lovers that may have dietary sensitivities or conditions, too.
Take Celiac disease as an example.
Celiac disease is an autoimmune disorder caused by an intolerance to gluten, a protein found only in these grains: barley, rye, oats and wheat. When someone with Celiac disease ingests gluten, it can lead to damage of the small intestine. According to the Celiac Disease Foundation, it is estimated that 1 in 100 people worldwide are affected, and two and one-half million Americans are undiagnosed and are at risk for long-term health complications. Thankfully, awareness is growing about gluten sensitivity and gluten intolerance.
While tea is a naturally gluten-free beverage, sometimes a tea or an herbal tea may contain a small amount of gluten-containing grain as an ingredient. If you have concerns about gluten, here’s some good news! Most Bigelow teas are formulated to be gluten-free, and each gluten-free flavor is clearly labeled on the box. On the Bigelow Tea website, you can find a section that lists all gluten-free teas—you’ll also see gluten-free recipes to bring to the table. Grab your favorite Bigelow Tea flavor (@jenluvdonut loves Earl Grey) and let’s raise a cup to promoting Celiac disease awareness!
While Bigelow Tea, a family-run, third-generation company, has been in business for over 70 years, this traditional Italian dish has a longer history dating back to the 16th or 17th century and is traced to the Tuscan city of Lucca where the soup was made with the vegetables harvested in the spring. Historically Garmugia included a medley of vegetables, bits of meat, and pieces of bread blended and slow cooked to perfection. Our version is very similar except the chef can find the ingredients in the grocery store and it can be ready to eat much faster, thankfully. And we think our addition of Bigelow Green Tea with Lemon will make it even more enjoyable than the 17th century version!
Turn up the green this spring – give this recipe a try and let us know what you think by leaving a comment here or by writing a review here. We hope it makes your next dinner gathering or comfort food at home simply delish!
1 fresh Italian sausage, casing removed and meat crumbled
3 small white onions, thinly sliced
3 oz. (90g) ground beef
½ cup (125mL) frozen lima beans or frozen fava beans
½ cup (125mL) frozen peas
½ cup (125mL) asparagus tips
½ teaspoon (2.5mL) salt
½ teaspoon (2.5mL) freshly ground pepper
¼ cup (60mL) extra-virgin olive oil
2 cloves garlic, crushed
4 slices coarse white bread, cut into ½ inch cubes
1 tablespoon (15mL) Italian parsley, chopped
Place Bigelow Green Tea with Lemon tea bags into a large bowl; pour 7 cups boiling water over the tea bags. Let steep for 5 minutes. Remove tea bags, squeeze well and set aside. In a large saucepan over medium heat, warm the olive oil. Add the sausage meat, onions and ground beef; sauté until meat browns and onions turn opaque. Add the beans, peas and asparagus and stir well. Pour in reserved tea, cover and bring to a boil. Reduce heat and cook covered until the flavors are blended, about 30 minutes, skimming off any froth from the surface of the soup. Halfway through the cooking time, season with salt and pepper. Serve. To prepare the croutons, add olive oil to frying pan and heat over medium high heat. Add the garlic and sauté until it begins to turn golden. Remove garlic and add bread cubes and stir until golden brown on all sides, about 4 minutes. Using a slotted spoon, transfer the crouton to paper towels to drain. Sprinkle with parsley. Ladle hot soup into warmed soup bowls and garnish with croutons.
If you follow soccer, then the name Cristiano Ronaldo sounds awfully familiar. One of the most famous professional soccer players in the world, the Real Madrid C.F. and Portuguese National Team player has set multiple records on the field. Off the field, Cristiano is no stranger to fame and is known as someone who loves to have a good laugh (which Bigelow Tea can certainly appreciate).
As you can imagine, life as a famous athlete is no doubt a hectic one. And Cristiano proved just that when he had a little fun by recording how many times he was interrupted with requests for pictures while drinking tea at a café with a friend. Within a few minutes, Cristiano posed dozens of times with fans while sipping. Whew… what an adventure it is to be such a high-profile celebrity! At least he was a good sport about it—with a cup of chamomile tea in hand, no less!
When it comes to multitasking, it’s tough to top the camellia sinensis plant. This mighty bush is the single source for three types of tea offered by Bigelow Tea: black, green and oolong! How long the newly plucked leaves are fermented (exposed to air) determines the final tea variety. Third-generation President and CEO Cindi Bigelow shares more fun facts about the process in this video.
Regardless of which type of tea you prefer, rest assured that Bigelow Tea takes great care to work with the world’s best growers and suppliers of each one. Here’s a closer look at how your favorite brew makes the delicious transition from crop to cup:
Black, green and oolong teas all begin with the top two leaves in a bud plucked from a camellia sinensis plant.
Leaves destined to be black teas are immediately exposed to air for six to eight hours, dried and then chopped. Bigelow Tea’s black teas are sourced primarily from high-elevation gardens in Sri Lanka and India that adhere to the highest standards for quality and growing practices set by the Ethical Tea Partnership.
Green teas are unfermented, which means they are steamed or pan-fried without being exposed to air, then dried and chopped.
Oolong teas are partially fermented by being exposed to air for about three hours.
Herbal “teas” blend fruits, herbs and spices but do not contain actual tea leaves.
So go ahead – take your pick from Bigelow Tea’s 130+ varieties (check out Twitter fan @tiredapplestar‘s drawer full of choices!) – and enjoy the purity in every sip, along with new-found knowledge about the plant that makes tea possible!
It’s no secret that Bigelow Tea’sEarl Grey contains real oil of bergamot harvested from trusted long-term suppliers. Since the 1970’s the Bigelow family has partnered with family farmers in Calabria Italy to blend the most flavorful Earl Grey tea where fans like Godess Athena say then can even smell the difference (we agree!).
This aromatic tea blend is not only delicious on its own- it’s also a bold, flavorful ingredient for a dessert. This Bigelow Earl Grey Meringue Pie recipe starts with a flaky, buttery crust and is topped with a creamy, bergamot flavored filling and fluffy meringue. And note, perfecting your meringue takes practice but a few of these tips will give you a head start. For example, always start with a clean, dry bowl and use the largest, finest-wired whisk to whisk the egg whites. You’ll know your baked meringue is done when you can easily lift it away from the Earl Grey filling.
The next time you’re craving something delicious for dessert, whip up this Bigelow Earl Grey Meringue Pie! We guarantee it’s so delicious, you’ll feel like a professional baker and your family and friends will think so too!
Heat oven to 400.
Place pastry into baking dish of choice and make holes with fork to let air escape. Place some weight on pastry to prevent it from rising and bake till golden brown. Let cool till ready for use.
Heat water and steep tea ten minutes.
Combine 1 cup sugar, flour, cornstarch and salt and stir into tea. Bring to a boil and whisk in butter.
Stir together egg yolks and temper with hot tea mixture and then return to pot and bring back to a boil then pour into prepared pasty shell.
Whisk egg whites with either lemon juice or cream of tartar. When soft peaks form add sugar and continue whipping till firm peaks form.
Spread over pastry and let it touch edges. Bake at 400 till meringue begins to brown and let cook till meringue is firm and cooked through. If meringue begins to get to dark lower temp to 300 and let cook till meringue sets.
Chill and serve.
Curious about how we make this happen? Pour a cup of your favorite Bigelow Tea and read on to find out what the Bigelow family and all employees do across three manufacturing facilities in order to stay in the ‘green.’
Reduce: Throughout its various offices, Bigelow staffers have cut down on excess printing. For example, copies of customer service orders as well as overall paper usage has been reduced by a whopping 65,000 sheets! Within the packing plants, Bigelow has lowered the amount of shrink-wrap and foil wrap used for packaging and shipping the teas.
Recycle: Bigelow’s plants and offices are committed to recycling. Along with separating bins, initiatives have extended to collecting and properly recycling common and uncommon items like computers/electronics, printer cartridges, old sneakers, cooking oil, and videotapes. Plus 85% of Bigelow’s packaging is recyclable or biodegradable.
Composting: Composting is nature’s way of recycling organic materials by breaking them down. Since November 2010, Bigelow has been doing its part by composting approximately two tons annually from sources such as the cafeterias and landscaping. Plus, Bigelow Tea drinkers (and we have many of course) can compost their tea bags. Just remove the staple from the bag first.
Now Bigelow wants to know what you do to reduce excess waste. Like Melanie Kissell’s Facebook post notes, she is using a separate recycling bin and is no longer buying bottled water. During Earth Month and beyond, how are you reducing waste?
More people are drinking tea! This growth extends to all ages – from Millennials to Baby Boomers – who are filling up their tea cups.
Specialty teas are growing in popularity with an 8-10 percent rise in sales last year. And who’s especially savoring these flavors? Millennials! They seek teas with unique flavors as well as blends that ethnically or culturally reflect their family’s origin. Our new line steep by Bigelow in addition to 130 Bigelow tea flavors would definitely appeal to these tea drinkers. Check out Instagrammer jlep76’s selections.
In the global market, the United States is now the third largest tea importer, behind Russia and Pakistan. Plus we’re the only Western country to grow in both importing and consuming our favorite drink!
Spring into spring this year by trying a new Bigelow Tea flavor! This season, go beyond your go-to and experience something new. Looking for a welcoming, yet mellow flavor with floral notes? Try Cozy Chamomile Herbal Tea. Seeking a tea with an aroma that will transport you to the tropics? Look no further than Green Tea with Mango. A fan of fresh flavors with a hint of tartness? Savor a cup of Cranberry Hibiscus Herbal Tea whenever you need a pick-me-up. Are you wishing for bright flavors that remind you of a summer day all year ‘round? Then Wild Blueberry with Acai Herbal Teais the perfect choice!
If these flavors are enticing your tastebuds, Bigelow Tea is curious to know which tea you’re most interested in sipping this season. Take the survey below and share your new tea ventures!
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!
Although there’s just one ingredient in this tea, it took the Bigelow family years to select the perfect Oolong from a special region in Asia. A tea with the consistent mellow notes that go well with almost any meal, Oolong tea comes from Camellia sinensis leaves that are exposed to air for only a few hours—only half the amount of time as black tea. Its smooth, distinctively satisfying taste makes it a tea to be enjoyed any time of day (@LKHamilton loves it in the morning), or particularly alongside meals consisting of grilled veggies with roasted or grilled chicken.
Clean mushrooms with a soft brush and remove stems. Set aside. Place 8 Bigelow® I Love Lemon Herbal Tea Bags into a measuring cup and pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags. Mix together tea, coriander, pepper and salt and gradually whisk in olive oil. Place mushrooms in a zip lock bag and pour marinade over mushrooms. In refrigerator, let marinade for up to 24 hours. When ready to grill, place mushrooms on preheated grill and cook 8 to 10 minutes per side or until tender, basting frequently with reserved marinade. Slice mushrooms and place on salad greens, or serve as an appetizer. They also go very well with steak.
When preparing this recipe please be sure to check all labels on all products you use to insure that all items are gluten free.
Preheat the oven to 375º. Cook time: 2 ½ -3 hours or as per directions on Roasting Chicken Package 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 Chicken, remove giblets and neck rinse inside and out and pat dry. Place a cut lemon and a cut-up onion into the cavity and truss. Place in an open roasting pan breast side up. Brush skin with glaze. Bake chicken in preheated oven. Keep glaze warm on stove and continue basting with glaze every 20 minutes. Remove chicken from oven and let stand for at least 15 minutes. 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 chicken. As a nice alternative, use a 10-15 pound Turkey in place of the Chicken Roaster. For the glaze increase the number of tea bags from 8-12.