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A President, A Monk, A Heist And A Duchess… And Other Times Tea Appeared In History

Okay, so maybe history wasn’t everyone’s favorite subject in school, but when it comes to tea—and its thousands of years of history—there are definitely some interesting stories to tell. So, grab a mug of your favorite Bigelow Tea flavor and enjoy these fun tales of tea from centuries past!

  1. The story behind afternoon tea: 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 the typically late dinner hour of the time. Hey, whatever is necessary to avoid getting “hangry,” right?
  2. How about some ice for that hot tea? 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.
  3. The oldest book on tea! 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…
  4. When tea wasn’t considered patriotic: 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.
  5. Tea in tombs: Experts now have what they believe is physical evidence of tea’s existence in two tombs that are 2,100 years old. Leaf buds found in these tombs resemble the finest tea. To prove their hunch, researchers compared the chemistry of the buds to modern tea samples. The presence of caffeine was helpful, but not conclusive, evidence. A few other plants also contain caffeine. Finding theanine was “the clincher.” The investigation also supported the belief that tea has long been highly prized and sought after, as one of the tombs –in western China – belonged to an emperor. Sounds like the humble cup of tea has some pretty lofty ancestors!
  6. Even a heist! According to Smithsonian magazine, in 1848, the British East India Company sent Robert Fortune on a trip to an area of China that was forbidden to foreigners. Disguised as a Chinese merchant, his mission was to steal the secrets of tea horticulture and manufacturing. (No need for thievery these days, we put our best blends right in the teabag for you to enjoy.)

Whether it was the subject of scandal, a sought-after noble treat or a target of old world corporate espionage, tea has a storied history that could give the likes of James Bond a run for his money. So the next time you’re confronted by a historical fact and feel your eyes threatening to glaze 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!

Thank You To All Of Our Troops Who Have Served Our Country!

6 Bigelow Tea Dishes To Kick Off Your Memorial Day

Memorial Day holds quite a bit of important history, and serves as a significant national symbol of gratitude to all those who have fought and died as members of the armed services. At Bigelow Tea, there has been a long-standing history of supporting the troops, and each year, this day is one to remember and appreciate the soldiers who have made the ultimate sacrifice for our great country.

While Memorial Day may conjure images of picnics and long weekends, how much do you know about this patriotic holiday? In 1868May 30 was initially declared Decoration Day, “which was designated for the purpose of strewing with flowers and otherwise decorating the graves of comrades who died in defense of their country during the late rebellion.” In 1971, Congress moved Memorial Day from May 30 to the last Monday in May.

On Memorial Day, Bigelow Tea feels extra proud to pay tribute to U.S. servicemen and women, including an official sponsorship of the USO. This is a continuation of the Tea for the Troops program, which third generation president and CEO Cindi Bigelow says is “our way of saying thank you to the men and women fighting for our country.” Since the program started in 2009, almost 4 million bags of Bigelow tea have been sent to bases in Korea, Iraq, Germany and Afghanistan.

Whether you’re hosting a Memorial Day bash or spending the weekend with loved ones, Bigelow Tea has the refreshments covered. With one of these six tea-inspired recipes, you’ll surely wow everyone at the table. Tag #TeaProudly to share how you’re spending the day!

Earl Grey Braised Beef Brisket with Earl Grey Barbecue Sauce

Ingredients

Beef brisket:

  • 4 pounds beef brisket, whole, not trimmed
  • 1 pound sweet onion, julienned
  • 1 pound carrot, julienned
  • 1/2 pound celery, chopped
  • Bigelow Earl Grey Tea bags
  • 4 cups water, or enough to cover brisket
  • 1 tablespoon kosher salt

Barbecue sauce:

  • 4 ounces vegetable oil
  • 1 pound sweet onion, chopped
  • 1 ounce peeled garlic, chopped
  • 1/2 pound celery, chopped
  • 16 ounces tomatoes, canned
  • 1 cup brown sugar
  • 1 cup white vinegar, or cider vinegar
  • 1 tablespoon kosher salt
  • 8 Bigelow Earl Grey Tea bags

Instructions

Combine onion, celery, carrot tea bags with water and bring to a simmer. Add brisket and let cook till fork tender, may be up to 8 hours. While brisket is cooking make barbecue sauce. In medium sauce pan heat oil and add onion and garlic and sweat. Add celery and sweat and then add tomatoes, sugar vinegar, salt and tea bags. Let simmer till all vegetables are very soft and remove tea bags. Puree till smooth and chill till ready to use. When brisket is tender remove from heat and allow to cool in braising liquid. When cool remove from liquid and heat on grill. When hot add barbecue sauce and finish heating in oven to prevent burning sauce. Slice about 1/4 inch and serve.

Green Tea Baby Back Ribs and Jicama Green Apple Salad

Ingredients

  • 26 pork backribs, 2 racks, 13 bones
  • 1 sweet onion, julienned
  • 4 celery ribs, julienned
  • 2 carrot, julienned
  • 2 tablespoons kosher salt
  • 1/2 tablespoon black pepper
  • 12  Bigelow Green Tea, remove string
  • 1 jicama, julienned
  • 2 green apple, julienned
  • 2 celery, julienned
  • 1 carrot, julienned
  • 4 scallion, sliced
  • 1/2 cup rice wine vinegar, steeped with 1 bag Green Tea with Lemon
  • 1 teaspoon kosher salt
  • 1 cup extra virgin olive oil

Instructions

Combine ribs with onion, celery, carrot, salt, pepper and eight tea bags. Bring to a simmer and cook till fork tender. While ribs are simmering, steep Bigelow Green tea with lemon with cold vinegar, about 1 hour. Cut all jicama, apple, celery and carrot into julienne. Slice scallion on a long bias. Toss all together. Combine vinegar and oil together. Toss vegetables and fruit with salt and vinaigrette mixture and chill. When ribs are ready let cool in poaching liquid. Remove ribs from poaching liquid and return liquid to heat and bring to a boil and reduce to two cups volume. Add two cups sugar and four tea bags and let steep five minutes and squeeze out tea bags. Dip ribs into glaze and heat in oven. Brush with additional glaze until ribs are hot and sugar has caramelized. Finish under broiler and drizzle glaze over ribs when on plate. Serve glazed ribs over jicama salad.

Orange & Spice Barbecue Sauce

Ingredients

  • ½ cup (125mL) hot water
  • 10 Bigelow® Orange & Spice Herbal Tea Bags
  • ¼ cup (60mL) brown sugar
  • 1 small onion, diced
  • ¼ cup (60mL) ketchup
  • 2 tablespoons (30mL) mustard

Instructions

Pour boiling water over tea bags. Let steep for 5 minutes. Remove bags, squeezing them for excess tea. Add brown sugar until dissolved. Set aside. In a skillet, add tea, ketchup, mustard and onions. Mix well and simmer until onions are soft, about 10 minutes. This sauce can be used with steak, chicken and pork. It also can be used for baking beans.

Tea Marinated Grilled Tofu

Ingredients

  • 8 – 6 inch wooden skewers
  • 1 – 14 oz. package extra firm tofu
  • Bigelow® Green Tea with Pomegranate Tea Bags
  • 3 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.

 

Red, White and Blueberry Grilled Chicken Salad with Black Tea Raspberry Dressing

(Pictured at top)

Ingredients

Dressing Ingredients:

  • 1/4 cup brewed Bigelow English Teatime Black Tea {I brew more and then use some for the dressing and some for the marinade}
  • 1/4 cup extra virgin olive oil
  • 1/4 cup red wine vinegar
  • 1 tablespoon honey
  • 3 tablespoons sugar
  • 1 teaspoon lemon juice
  • 1/2 teaspoon Kosher salt
  • 1 1/2 cups raspberries
  • 2 tablespoons blueberries

Marinade Ingredients:

  • 1 cup brewed Bigelow English Teatime Tea
  • 2 tablespoons honey
  • 1/4 cup extra virgin olive oil

Salad Ingredients:

  • 4 boneless skinless chicken breasts
  • 4 cups spinach and Arugula lettuce leaves {these are easy to find already mixed together in the pre-made salad containers}
  • 1 cup raspberries
  • 1 cup blueberries
  • 1 cup chopped walnuts, toasted in 1 teaspoon of butter
  • 1/2 cup blue cheese crumbles

Instructions

For the dressing:

Add tea, olive oil, red wine vinegar, honey, lemon juice, and kosher salt to a food processor or blender. Give it one spin to start mixing ingredients. Add raspberries and blueberries and process on high until it’s completely mixed and the fruit is pureed all the way. Refrigerate overnight.

For the marinade and chicken:

Combine remainder of brewed tea {about a cup}, olive oil, and honey in a large dish with a secure lid. Shake and mix well. Uncover and add chicken. Cover and flip container to ensure that chicken is coated in marinade. Refrigerate overnight.

To assemble salad:

Toast walnuts in butter and allow to cool. Remove chicken from marinade and discard marinade. Grill chicken until done. Allow to cool for ten minutes before thinly slicing into strips.

Lay out your salad and top with raspberries, blueberries, walnuts, blue cheese and chicken strips. Drizzle with salad dressing.

Grilled Vegetarian Mushroom Quesadillas

Ingredients

  • ¼ cup (60mL) butter
  • Bigelow I Love Lemon Herbal Tea Bags
  • ¾ cup (180mL) boiling water
  • 3 teaspoons (10mL) chili powder
  • 2 gloves garlic, minced
  • 1 pound (500g) fresh mushrooms, sliced
  • 1 small onion, minced
  • 1 teaspoon (5mL) salt
  • 1 – 8 ounce (250g) pkg. Tempeh, crumbled
  • 2 cups (500mL) light Monterey Jack Cheese, grated
  • Canola oil
  • 12 – 6 inch (15cm) flour tortillas
  • Lemon wedges as a garnish 

Instructions

To prepare filling: Place tea bags into measuring cup and pour boiling water over bags. Let stand for 5 minutes. Remove bags and reserve tea. Melt butter in large skillet over medium high heat. Add tea, chili powder and garlic. Saute until fragrant, about 1 minute. Add mushrooms, onion and salt. Saute until mushrooms are brown and tender. Add the crumbled tempeh and saute 2 minutes more or until heated through. Remove from heat, cool for 10minutes. To assemble quesadillas. Preheat grill to 350 F (180 C). Lightly brush 6 tortillas on one side with oil. Place the tortillas oil-side down on large non-stick rimless baking sheet (Use a cookie sheet with sides by turning it upside down). Divide the filling mixture equally among the 6 tortillas. Top each filled tortilla with cheese. Brush tops with oil. Gently slide the quesadillas onto the grill. Grill for about 3minutes on each side, until heated through and golden brown. Remove from grill and let stand for 2 minutes before cutting into wedges. Serve with salsa, sour cream or guacamole and lemon wedges if desired.

4 Tips For Throwing An Unforgettable Tea Party (With A Little Bigelow Tea Added Of Course!)

Why not throw a tea party for your next event planning adventure…think about a baby or bridal shower, birthdays, a girls’ get together or a unique graduation party (tis the season after all)!  Of course, you really need no excuse for drinking Bigelow Tea with friends and family, but hey, if you’re thinking of planning the tea party of the century, these tips will help you make the day totally rock, whether you’re new to the tea party scene or you have done this a million times (and if you have please do share tips with all of us!).  Check out these tea party tips for the #TeaProudly crowd:

  1. Will the tea party be hoity-toity or totally chill?

First things first; decide what kind of party you want to have. Is the event going to be a fancy Brit-like high tea? Or are you thinking something more casual like a brunch or snack-filled afternoon tea? You can even have a glamorous tea party like a celebrity would!

  1. Make a list of party essentials, and check it twice.

Once you’ve decided on the type of event you’re having, you’ll need tea (we’ll get to that!)  of course, but this checklist should cover all the other must-haves that you don’t want to forget:

  • Teapots for each type of tea you serve
  • Plenty of cups and saucers
  • All the tea accouterments like milk, lemon slices, honey, and sugar
  • Decorative plates, forks and teaspoons
  • Table décor, including a cool centerpiece and cool tablecloths! There are endless centerpiece ideas, as well as tea party ideas, on Pinterest.
  1. Cook up some recipes that feature tea!

A casual tea party calls for tasty and easy eats, such as big helpings of Fabulous Melon and Blueberry Fruit Salad, which features Bigelow Wild Blueberry With Acai herbal tea for a fruity twist!  And guests will go nuts for I Love Lemon® Quick Bread, it’s so simple yet so good!  If you’re thinking of doing something a bit more formal menu wise, hors d’oeuvres are a must. I Love Lemon® Asparagus Wrapped in Smoked Salmon is a classy choice, as are Miniature Vegetable Quiches that feature Bigelow Green Tea in them- yummy!

  1. Offer up teas for every taste!

Last but certainly not least, you’ll need the right teas for the party! Think about offering a wide range of flavors, from light and fruity to bold and spicy, to keep guests going back for more! These crowd-pleasing varieties are must-haves: English TeatimeLemon LiftGreen TeaPlantation Mint, and the one and only Constant Comment®.

Now you’re ready to party! Go forth and #TeaProudly!

Lemons, Lemons, Lemons (According to Bigelow Tea!)

 

Pucker up, buttercup! The tart, tangy, citrusy and sour taste of lemon isn’t going anywhere – at least not in your favorite Bigelow Tea! In fact, there’s even real lemon peel in a lot of different flavors because you deserve the best (and the zest!).

Throughout history, lemons have been used for many purposes – as 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.

And you know what? That’s EXACTLY where the lemon in your Bigelow Tea flavors come from. As a third-generation, family-owned company, the Bigelow family takes pride in developing and maintaining relationships with suppliers who embody similar practices and values. Bigelow Tea is proud to have partnered with a family-owned lemon peel supplier for the last 30 years. As an essential ingredient in many of Bigelow Tea’s flavors, 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 ­– they’re not messing around, and neither are we. 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.

The next time you sip your favorite Bigelow Tea flavor, check the ingredients to see if lemon peel is part of your blend and rest assured you have a combined 140 years of experience in your cup! So brew, sip, enjoy! When it comes to lemony goodness, Bigelow Tea is an expert, so your tea is in good hands – long before that mug is in your hands.

Three Reasons Why You Need Dessert With Your Tea…Your Bigelow Tea!

Want to know what two of our favorite things in the world are? Bigelow Tea (of course) and dessert! Sure, a steaming mug is good on its own, but admit it- you know you love a little something tasty to nibble on while drinking your favorite flavor! Currently, we are loving Vanilla Chai Bundt Cake – here’s why you need to make this cake pronto!

  1. It’s a good excuse to have friends over.

Did someone say tea party? If you haven’t seen your besties in awhile, gathering the gang and treating them to a home made slice of goodness while catching up on gossisp is as good a reason as any to eat cake and drink tea. C’mon, you know you need some girl time!

  1. Because your tea is lonely.

As perfect as the Camellia Sinensis plant is on its own, it can be even better when it’s a key player in a delicious mouthwatering recipe! There are so many unbelievable recipes that include tea that we could go on and on (on and on) singing their praises, but we suggest you find out for yourself!

  1. It’s So. Darn. GOOD.

Sweet vanilla: check. Cinnamon: check. Savory spices: check. All the sweet, luscious flavors you need to indulge your taste buds. Need we say more?

Vanilla Chai Bundt Cake

Ingredients

1 cup hot milk
Bigelow Vanilla Chai Tea Bags
1 cup unsalted butter, room temperature
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon salt
1/4 teaspoon baking soda
1/2 tablespoon cinnamon
1/2 teaspoon ginger
1/2 teaspoon cardamom
1/4 teaspoon nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon coriander

For glaze:

1/4 cup hot milk
Bigelow Vanilla Chai Tea bags
1/4 cup unsalted butter, softened
1 teaspoon vanilla extract
2 to 2 1/2 cups powdered sugar
Cinnamon for sprinkling

Instructions

Preheat oven to 350 degrees.
Generously spray 9-10 cup bundt cake pan with non-stick cooking spray.
Steep 3 Bigelow Vanilla Chai tea bags in hot milk for 5-10 minutes, set aside.
Beat butter and sugar until light and fluffy.  Add eggs, one at a time, thoroughly mixing before each addition.
Combine flour, salt, baking powder, baking soda, and spices in a bowl.
Remove tea bags from milk.
Alternatively and gradually add flour and milk into the butter/egg mixture and mix until just combined. Pour batter into pan and tap gently to remove air bubbles.
Bake at 350 degrees for 45-50 minutes or until a knife is inserted and comes out clean.
Cool in pan for 5 minutes the invert onto a cooling rack to cool completely.

For glaze:

To make the glaze, steep one Bigelow Vanilla Chai tea bag in hot milk for 3-5 minutes then remove tea bag.
Beat butter, powdered sugar, vanilla, and milk until smooth.
Pour glaze over cooled cake.
Sprinkle with cinnamon (optional).
Slice and serve.

Let them eat cake! Show us dessert-friends some love by sharing your most favorite sweet recipes that you love to nibble with your tea. Be sure to tag #Teaproudly!

Ahhh… Savor Sweet, Sweet Relaxation With Bigelow Chamomile Vanilla Honey Herbal Tea

Busy day after busy day after busy daaay… do you ever feel like you just want to press “pause” on your to-do list? Here’s the thing: you deserve a break, especially on the craziest days! And that’s where a mug of soothing Bigelow Chamomile Vanilla Honey Herbal Tea comes in. You can almost taste each ingredient as you read them on the box: Chamomile. Vanilla. Honey. Yup—quality in every silky-smooth-sweet sip. Because that’s our promise at Bigelow Tea.

So, let’s start with chamomile. What exactly is chamomile, anyway? Well, it’s a dried daisy-like plant, and for centuries, has been commonly used to make herbal infusions to serve various medicinal purposes. It’s used for its soothing and relaxing qualities, and folklore claims that it goes all the way back to Ancient Egypt where it was used in teas and grown for dedication to the sun god, Ra. Ooh, fancy, fancy!

Vanilla, on the other hand, came later to the party, but it’s been busy since it leapt onto the culinary scene. A member of the orchid family, it’s native to South and Central America, and the Caribbean. That said, the first people to have cultivated it were the Totonacs of Mexico’s east coast. And the first American recipe (for vanilla ice cream) was published in 1824. Today, vanilla is a hot commodity!

And, honey. Oh, honey… exactly how long honey has been in existence is hard to say. Cave paintings in Spain from 7000BC show the earliest records of beekeeping, however, fossils of honey bees date back about 150 million years!

Combined, you can see how this tea flavor really brings the “wow” factor. Donald from San Antonio had his own “wow” moment when he added Chamomile Vanilla Honey to his arsenal of home remedies: “I was a little under the weather and thought some hot tea would make me feel a little better. I tried the Chamomile Vanilla with Honey. WOW, this is really a wonderful tea! if you haven’t tried it, put it on your list of teas to try. You won’t be disappointed.” We couldn’t agree more, Donald.

So, when you need to slow things down, here’s a suggestion:

  1. Take 10 minutes for yourself.
  2. Put on the kettle.
  3. Brew a mug of Chamomile Vanilla Honey tea.
  4. Relax.
  5. And then get back to work (or play, or just enjoy that relaxation).

It’s your day, and it’s your tea. Drink up and #TeaProudly, everyone. And when you do, don’t forget to tag your chill sesh with the world!

Do You #TeaProudly?

Did you know that tea is second only to water as the most widely consumed beverage in the world? Yup. It’s true. Bigelow Tea is especially proud of the 158 million or so Americans who count tea as a top beverage choice. That’s totally cool. Just think, millions of us around the U.S. — all ages, men and women — have the love of tea in common.

And you know how much the Bigelow family loves tea. In 1945, founder Ruth Campbell Bigelow created the flagship “Constant Comment” tea, kicking off a business that’s been family-run for three generations. From that moment on, one tea bag at a time, the company has reinvented tea in America by providing tea drinkers with a selection of more than 130 flavors of black, green, oolong, and herbal teas using premium ingredients and foil pouches for each tea bag so you can sip and savor the freshest, highest quality, most delicious cup of tea.

But let’s be honest, drinking tea is so much more, right? It’s warm and cozy; it soothes souls, connects people, invites conversation and creates memories. How many times have you shared a special experience with someone over tea? This, we believe, is something to talk about…something to share.  All of this is the essence of the #TeaProudly movement…check it out:

Joleen Stone Krogman: My brother-in-law made me a tea box. It proudly sits in my kitchen — ready at a moment’s notice.

Annette Alicea: My husband got me a tea organizer… it holds about 100 tea bags! I have been a tea drinker most of my life!

Terri Mitchell:‪ I have a large drawer in the kitchen dedicated to tea. I have at least 15 different boxes in there.

John Greaves: I don’t know. I had a friend visit from England and he saw several boxes of tea and he said ” yes we English love our tea, but good god man!” Lol

Stacy Mecklenburg: These are just the heavy hitters! Doesn’t include the many messy boxes in the cupboard.

Sue Lesko Glick: You can never have too much tea! Even if boxes of Bigelow fall on your head upon opening the cabinet!

Yes, totally agree Sue…when life drops tea boxes on your head, boil some water and make a cup of tea! How do you #TeaProudly??

4 Ways to Sip Summer—Right Now!

Is it summer yet?? Inquiring minds want to know, because with spring in full swing, beach weather just can’t come fast enough! Lounging with an icy cold drink is top of mind big time, as are all the bountiful fruity flavors that taste so fresh on a hot day. So, who made the rule you have to wait until the official days of summer to lounge by the pool with a thirst-quenching glass of something delicious? Get ready to enjoy a cool one now (we won’t tell if you just drink it inside while sitting on the sofa!) with these amazing recipes from Bigelow Tea. After all, it’s certainly summer weather…someplace in the world!)

(Still not convinced? As WillMay1976 says on Twitter, it’s 5pm somewhere! So don’t wait any longer to treat yourself!)

Strawberry Green Tea

If you need any more excuses to start summer early, May is Strawberry Month. Think of it this way: you’re just celebrating one of your favorite early summer fruits!

 

Ingredients

1 Pint Strawberries, washed and hulled
1 Cup Sugar (to taste)
5 Cups Water
Bigelow Green Tea with Lemon tea bags

Instructions

Place hulled strawberries in blender and puree until smooth.  Pour in medium saucepan and add sugar.  Bring to boil.  Remove from heat and set aside to cool.  Bring 5 cups cold water to a boil. Pour over 5 tea bags and let brew for 5 minutes.

Mix strawberry mixture and green tea together and chill.

Serve chilled over ice.

Simply Summer White Sangria

The classic summer cocktail gets a mmm-mmm good makeover with the addition of a fruity tea! (it’s also amazing with any number of delicious flavors, such as Wild Blueberry with Acai Herbal Tea or Red Raspberry™ Herbal Tea.)

 

Ingredients

3 cups (750mL) boiling water
18 Bigelow Pomegranate Pizzazz® Herbal Tea Bags*
4 tablespoons (90mL) sugar
3 cups (750mL) fresh fruit including mixed citrus, strawberries, peaches, melons, mangos, and pineapples cut into bite sized pieces
1-750mL bottle of Sauvignon Blanc, chilled

Instructions

Pour boiling water over tea bags. Let steep for 5 minutes. Remove tea bags, add sugar, and stir to dissolve. Chill the tea concentrate in refrigerator for at least 30-45 minutes. When ready to serve, combine chilled tea, fruit and wine in a pitcher. To serve, pour Sangria into tall glasses filled with ice. Spoon fruit into glasses to garnish.

Sangri–Tea-ahhhh Iced Tea Lemonade (Red)

Refresh your spirit and get in the mood for summer with this incredibly yummy concoction that gets even better with age (don’t we all?) as it absorbs the flavors.

Ingredients

4 cups boiling water
2 bags Bigelow Iced Tea & Lemonade with Pomegranate
3 tablespoons sugar
3 cups fresh fruit including oranges, lemons, peaches and apples (Red, Fuji or both) cut into bite sized pieces
½ cup Brandy
½ -1 liter of any flavor sparkling seltzer water
1-750mL bottle of Merlot

Instructions

Place tea bags in a 4-cup glass measure. Add boiling water. Let steep for 10 minutes. Squeeze and remove tea bags, add sugar, and stir to dissolve. Add brandy and fruit to tea concentrate. Refrigerate 1 hour (or up to one day for a stronger flavor). When ready to serve, combine chilled mixture with wine and sparkling seltzer water. Pour into ice filled pitcher. Serve and enjoy!

Pomegranate Blueberry Iced Tea

So fruity and refreshing, yet so simple to make. If only everything in life could be this easy!

 

Ingredients

1 quart boiling water
Bigelow Pomegranate Pizzazz Herbal Tea Bags
Bigelow Wild Blueberry with Acai Herbal Tea Bag

Instructions

Bring 1 quart of water to a boil, add 2 Pomegranate Pizzazz and 1 Wild Blueberry with Acai Herbal tea bags and steep for 10 minutes. Pour into pitcher and refrigerate until chilled. Serve in a tall glass with ice. Sweeten to taste, if so desired.

So, how are you looking forward to celebrating summer? Tell us and tag #TeaProudly!

6 Tips For Getting Gorgeous With Tea!

You probably already know that Bigelow Tea is amazing in a mug, but tea is also fabulous for your face, feet, and more says Reader’s Digest! In fact, black tea is an incredible beauty secret! Try these awesome suggestions and enjoy a more marvelous you while you indulge in a mug of your favorite flavor!

  1. Put the kibosh on a pesky pimple. 

Keep a spot from rearing its ugly head by covering it with a warm tea bag for several minutes. This just may shrink the zit, thanks to the tannins in black tea – they are thought to have antibacterial properties.

  1. Help feet smell sweet.

Stinky feet can get relief with a black tea footbath. Just soak your tired dogs every day for at least 15 minutes in a small tub of water that contains boiled black tea bags. Before you know it, you’ll be ready for sandal season!

  1. Calm a cut.

Next time you nick yourself, press a cool damp tea bag on the spot- black tea can act like an astringent and help stop the bleeding. Who needs Band-Aids?

  1. Say goodbye to grays.

Save time and money by heading to your kitchen instead of the salon. Make your own natural dye by following this recipe: Steep 3 tea bags in 1 cup boiling water. Add 1 tablespoon each of rosemary and sage (either fresh or dried) and let it stand overnight before straining. Then saturate wet hair with the concoction.  Blot hair without rinsing, and enjoy gorgeous colored strands.

  1. Pull the puff out of tired eyes.

Whether your eyes are hurting from allergies or a late night, tea can help peepers pop again.

Cover closed eyes with cool, damp tea bags for a couple minutes and you’ll look like you got at least 8 hours.

  1. Soothe a rash.

Help an itchy rash, such as Poison Ivy (so much for that nice outdoorsy walk, right?), feel much better by taking a soak in a tub filled with a few tea bags in it. Might as well treat yourself to a mug of tea (um, not from the bathwater!) while you’re relaxing in the bath!

Is tea one of your beauty tricks? Tell us all of your “beau-tea” secrets and tag #TeaProudly!