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3 Remarkable Facts About Bigelow Tea Founder, Ruth Campbell Bigelow

Guess what today is?? It’s the birthday of founder Ruth Campbell Bigelow who started family-owned Bigelow Tea. The #TeaProudly community are celebrating big by honoring her amazing entrepreneurial spirit that built this third generation family owned business into a legacy and the largest specialty tea company in the United States!  Check out these three amazing facts that give some insight into how Ruth did it all.

1. Ruth was an interior designer by trade, but in 1945, she put her creative energies toward formulating “Constant Comment” in the kitchen of her New York City brownstone. After weeks of trial and error, blending black tea with orange rind and sweet spices, she emerged with the first cup of specialty tea in the country, and Bigelow Tea was born!

2. Ruth’s special tea even got mentions in the New York Times and Gourmet magazine! (Talk about #TeaProudly!)  Food writer Jane Holt wrote about the newly introduced tea on May 21, 1945, calling it “unusual,” “delicious,” “concentrated,” and “economical.”

In the July 1945 issue of Gourmet, prominent food writer Clementine Paddleford told the story of how “Constant Comment” got its name:

“One of Mrs. Bigelow’s friends was giving an afternoon party, and it was suggested she try the new blend. Not a word was said to the guests regarding its novelty, yet everyone spoke of the tea’s aroma, its flavor—there was “constant comment.” A good name, why not? Labels were made and the tea was hurried to the stores, where it is selling at around 75 cents for the two-and-one-quarter ounce jar.”

3. According to NPR, songwriter Leonard Cohen even included Ruth’s marvelous tea in his song “Suzanne” with these lyrics:

“and she feeds you tea and oranges that come all the way from China” 

When asked about this line, he said: “She fed me a tea called Constant Comment, which has small pieces of orange rind in it, which gave birth to the image.”  (Pretty cool, huh?!)

It’s All About Family, Giving Back, and of course, Tea!

There’s no denying that “Constant Comment” was and is a big deal; and family-owned Bigelow Tea has expanded tremendously since then with over 150 flavors! Ruth’s son David and his wife Eunice, as co-Chairs, have lead the company with integrity, passion, thoughtfulness and a spirit of determination. They are still the only ones who know the secret recipe for Ruth’s aromatic tea blend. (Mmmmm!)  And although she passed away in 1966, Ruth Campbell Bigelow’s tenacity and generosity shines on today in her granddaughter, president and CEO Cindi Bigelow. Cindi is not only passionate about tea and has driven the company to great success, but she is deeply committed to promoting sustainability, community and supporting our troops around the globe. She’s proud to be a part of a family-run, inclusive company that believes in kindness!

So, tea lovers, brew yourself a mug of delicious “Constant Comment,” kick back and ponder the life of this tenacious, generous and pioneering woman who created the first American specialty tea. If that’s not a reason to drink a mug to #TeaProudly, what is?

Times Change, But Bigelow Teas Don’t – That’s #TeaProudly!

Listen up, tea lovers. If you haven’t joined the Bigelow Tea #TeaProudly community (you qualify if you love tea!), now’s the time. Why? Because drinking tea is warm and cozy; it soothes souls, connects people, invites conversation and makes memories. This, we believe, is something to talk about…something to share. #TeaProudly is the best place to be and now you can learn more from the top of our tea boxes. Yup, the next time you pick out your fave flavors, you’ll notice something a bit different and we hope you love it as much as we do!

So, what exactly did we do? A #TeaProudly update, of course, on the top of our boxes. And that is not all you will find on our tea boxes, you’ll see stories on the lid of the box, photos, easy to read listed ingredients and #TeaProudly messages on each tea tag. Because, hey, the times (and packaging) may change, but our delicious tea won’t! Check out new packaging for the following flavors: “Constant Comment®”, Earl Grey, English Teatime, Green Tea, Green Tea with Lemon, Mint Medley, and Cozy Chamomile.

Obviously, you all know what #TeaProudly is by now, but just in case you don’t (hey, new tea drinkers!), here’s how it works. We all love tea, right? And along with our passion (yours and ours!), is the fun we all have in sharing what’s important. Because who doesn’t love to talk about favorite tea flavors, awesome mugs, cool tea memories with friends and family, and any other time tea has rocked our world?!

See one of our new packages on your next shopping trip? Snap a pic and share it on social media with #TeaProudly!

Happy New Year From Bigelow Tea

Make Way For Cupcakes, Bigelow Tea-Style!

Did you know that the term cupcake refers to “any small cake that is about the size of a teacup,” according to the Internet? No? It also means THE BEST THING IN THE WORLD. Yummmm! Reason #1 to make a batch today? (Um. Do you need a reason? Because cupcakes!) Well, it’s National Cupcake Day, so it’s only fitting to enjoy one (or a dozen… whatever) with a cup of Bigelow Tea. And, guess what, there are even a few recipes here to get you started. Or, make your own, tag #TeaProudly and make the world drool.

But, first, how about some random nuggets of history on the cupcake? Did you know that cupcakes were mentioned as far back as 1796 in American Cookery by Amelia Simmons? However, the earliest documentation of the term “cupcake” appeared in a cookbook in 1828. Someone was definitely on to something, because today, cupcakes are trendy with a capital “T.” While a standard cupcake recipe uses the same basic ingredients (butter, sugar, eggs and flour—easy enough!), these days you can find unique cupcakeries and bakeries across the globe. There are countless flavors, designs and ingredients to choose from. Check it out and see for yourself!

Tea and Banana Bread Cupcakes

Ingredients

Cupcakes

2 ½ cups of all purpose flour

1 tsp of baking soda

½ tsp of baking powder

pinch of salt

2 very rip bananas (mashed)

1 tsp of vanilla

1 stick of softened butter

1 cup of sugar

2 eggs

½ cup of Bigelow Vanilla Chai Tea

½ tsp of nutmeg

½ tsp of cinnamon

¼ cup of half and half OR milk

Banana Buttercream

2 bananas mashed

3½ cups of powdered sugar

2 sticks of butter

Sugar Decorations

2 cups of sugar

1 cup of water

½ tsp of cream of tarter (stabilizes)

Instructions

Cupcake Instructions

Mix all the dry ingredients together. This includes the flour, baking powder, baking soda, salt, sugar, nutmeg and cinnamon. Add the softened butter, vanilla and eggs and stir. Add the mashed bananas. Next add the Bigelow Tea. And then add the half and half. Bake at 350F for 15 minutes or until a toothpick comes out clean.

Frosting Instructions

First whip the two sticks of softened butter. It’s best to let the butter come up to room temperature slowly, try to avoid microwaving them to soften them. Add the mashed bananas…try and find very ripe bananas. Add the powdered sugar little by little. If you need it to be stiffer, just add more sugar, if it’s too stiff, then add a tablespoon of milk.

Sugar Decorations

Okay these are SOOO EASY. Add all the ingredients into a pot and turn on medium high heat. You’ll need a candy thermometer and watch it closely. Stir constantly and after about 15 minutes it should be around 340F. Once it reaches around 320, be careful! Sugar can burn quickly! Once it reaches 340F, get some parchment paper, spray it with non-stick spray and pour the caramel sugar mixture onto it. Immediately the mixture starts to cool. Tip: slide a bendable cutting board under it and slowly form a log. Once the caramel is cool enough (2-5 minutes), slowly snip off pieces with scissors and form different creations. Just be careful because the sugar is still hot.

Pumpkin “Constant Comment” Cupcakes

Ingredients

Bigelow Constant Comment tea bags steeped in ½ cup boiling water

½ cup butter

1 cup granulated sugar

1 cup brown sugar

4 eggs

1 can (15 ounces) of pumpkin puree

2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon baking soda

1 teaspoon salt

½ cup vegetable oil

Instructions

Preheat oven to 350 degrees (F). Steep tea and set aside to cool (be sure to squeeze tea bags to get all the liquid). Cream together butter and sugar until light and fluffy. Slowly add eggs, one by one. Once eggs are combined, add the can of pumpkin. In a separate bowl, sift together flour, baking powder, baking soda and salt. To the tea that has been steeped, add enough vegetable oil to reach the ¾ cup mark on measuring cup. Alternate mixing the wets and dries to the pumpkin mix until combined. Scoop mixture into cupcake liners and bake for 20 minutes or until a tooth pick is inserted and comes out clean.

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

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!

Lavender Honey Earl Grey Cupcakes

(pictured at top)

Ingredients

Cupcake Ingredients:

2/3 cup whole milk

4 Bigelow Earl Grey teabags

1 3/4 cups all-purpose flour

1 1/2 tsp baking powder

2 tsp dried lavender

1/2 tsp salt

1/2 cup butter at room temperature

1 cup granulated sugar

1/4 cup honey

1 tsp vanilla extract

1 tsp lavender paste or extract (optional)

2 eggs at room temperature

Honey and dried lavender to garnish (optional)

Frosting Ingredients:

8 oz. cream cheese

1/4 cup honey

1/2 tsp vanilla extract

2 cups heavy cream

Instructions

Warm 2/3 cup whole milk in the microwave, then let 4 Bigelow Earl Grey teabags steep in the milk for about 10 minutes. The milk will eventually resemble a caramel color. When the tea is done steeping, carefully squeeze the teabags to wring out milk. Before disposing of the teabags, snip off the Earl Grey tags if you wish to use them to decorate your finished cupcakes. Allow the milk to cool to room temperature.

In a medium bowl, combine flour, baking powder, dried lavender, and salt. Set aside.

In a separate mixing bowl, beat butter, sugar, honey, vanilla, and lavender paste using an electric mixer on medium-high speed for 30 seconds. Add eggs one at a time, beating until well incorporated. Finally, mix in the Earl Grey-infused milk.

Add flour mixture in small batches, beating on low speed until the batter is just combined.

Preheat oven to 350 degrees F. Line a muffin tin with paper liners, and spoon batter into each cup until three-fourths full. Bake for 20-24 minutes or until a toothpick inserted in the center of a cupcake comes out clean. Cool cupcakes completely.

To make frosting, beat cream cheese, honey, and vanilla extract with an electric mixer on medium speed until light and fluffy. In half-cup batches, slowly add the heavy cream, beating until each addition forms stiff peaks. This frosting recipe makes a pretty big batch. I don’t mind because it’s my favorite frosting recipe (so light, and not overly sweet) and I like to pile my cupcakes high with frosting. But if you have leftovers, know that it refrigerates well.

Pipe frosting onto cupcakes however you wish. I like to use a star tip to create a “nest” on top of the cupcake. Just before serving, I garnish with dried lavender and carefully pour a dollop of honey into the center of the nest. If you saved your Bigelow Earl Grey tags, tape them to toothpicks and use them to decorate a few of your cupcakes.

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.

From Ruth Bigelow’s Kitchen To Yours: 6 Facts About “Constant Comment” Tea

The awesome story of Bigelow Tea begins with “Constant Comment”®, the iconic blend of orange and sweet spice created by Ruth Campbell Bigelow in her kitchen in 1945. But how much do you know about the very beginning? If not a lot, that’s about to change right now!

  1. A Fresh Start
    Picture this: in the early 1940s, Ruth and her husband, David Sr., decided to start a tea business. But, that’s not where they began. Initially, Ruth had owned an interior design company called Ruth Campbell Design, and was very successful. But when the Great Depression hit, both Ruth and David Sr. lost their jobs. It was then that she decided to make tea.
  2. Manhattan Roots
    When they started to talk more seriously about tea, the Bigelows lived in a small apartment in Manhattan. They felt strongly that, for the company to be a success, they needed a home where they could begin. Searching the local streets, they found a brownstone, just off Second Avenue, which was in terrible disrepair. Optimistic, they bought it with the last of their life savings, and plastered and repainted it themselves—talk about fixer uppers! It was in this home, in 1945, that Ruth and David Sr. opened the doors to the new Bigelow Tea Company. Little could they have imagined that their dream would one day grow to be America’s #1 Specialty Tea company!
  3. Orange and Spice, and All Things Nice
    Inspired by an early Colonial recipe, Ruth spent several weeks of trial and error blending black tea with orange rind and sweet spices. Finally, she created her own special blend and shared it with friends. Anyone who tasted it couldn’t stop commenting—the name “Constant Comment”® was a natural choice for the tea.
  4. That One Shop
    Ruth knew she was on to something with her blend and took “Constant Comment” to every store she could. One shopkeeper told Ruth that he had been opening the container for customers to take a whiff of the incredible aroma, and it was flying off the shelves! Ruth took this idea one step further and set up a jar of “Constant Comment” in each case of tea, with the directions to “open and whiff.”  Shops across the country placed this little jar by their cash registers and sales grew.
  5. All in the Family
    Jump ahead more than 70 years to today, where Ruth’s granddaughter, Cindi Bigelow, serves as the third-generation president and CEO. If you’re a fan of “Constant Comment” tea, Bigelow Tea or tea overall, you’ll love hearing Cindi Bigelow herself tell this story of this original creation while sharing more about her personal (and professional) love of tea! In a month that celebrates mothers around the world, it’s heartwarming to know that this love for tea runs strong through three generations – from the mother of “Constant Comment” all the way to Cindi today.
  6. Shhh… It’s a Secret
    To this day, “Constant Comment” is a secret recipe that only Cindi’s parents, Bigelow Tea Co-Chairmen Eunice and David Bigelow, know and blend. It has stood the test of time and continues to fill cups, kitchens and hearts.

Every Bigelow Tea flavor is blended to be remarkable, but it’s the very first that got so much talk it still carries the famous name. What was the first “comment” you had when you tried “Constant Comment” for the very first time? Tag #TeaProudly with your memory!

Bigelow Tea Wants to Know: Which Fierce Female Entrepreneur Do You Most Aspire To?

bigelow tea vanilla chai black tea mugFierce. Strong. Empowered. Adventurous. Smart. Trailblazing. Inspiring. Forward-thinking. These are just a few words to describe female entrepreneurs and inventors. And if anyone knows what it’s like to overcome barriers as a woman in business, it’s Bigelow Tea founder Ruth Campbell Bigelow.

In 1945, inspired by an Early Colonial recipe, Ruth disappeared into her New York brownstone kitchen to create a better cup of tea. After weeks of trial and error, blending black tea with orange rind and sweet spices, she emerged with the first cup of specialty tea, which would become known as “Constant Comment®”. Today, her granddaughter, Cindi, is president and CEO of the company. Each day, Cindi brings the spirit of her grandmother into every decision she makes for the company. In a country where only 5 percent of companies have female CEOs, Bigelow Tea has thrived—against all odds—to be not only the #1 specialty tea company in the USA, but a part of the conversation about women entrepreneurs.

In celebration of all female entrepreneurs, we thought we would highlight other incredible women and their accomplishments:

Coco Chanel: Coco Chanel was raised by nuns in an orphanage. It was there where she learned how to sew—a skill that would lead to her life’s work. She was the founder and namesake of the Chanel brand. With her classy suits and little black dresses, she created timeless designs that are still popular today.

Mary Katherine Goddard: Mary Katherine Goddard started her own printing business at the age of 24. A newspaper publisher and postmaster of Baltimore, Maryland, she is famous for courageously printing the first copy of the Declaration of Independence that included the signers’ names.

Dr. Mae Jemison: Dr. Mae C. Jemison is an engineer, physician and NASA astronaut. She became the first woman of color to travel in space when she went into orbit aboard the Space Shuttle Endeavour in 1992.

Hedy Lamarr: Hedy Lamarr was an Austrian and American film actress and inventor. In addition to her film accomplishments, she patented an idea that later became the crutch of both secure military communications and mobile phone technology during World War II. In 1942, Hedy and composer George Antheil patented what they called the “Secret Communication System.” Today, the principles of her work are now incorporated into modern Wi-Fi and Bluetooth technology.

Madam C.J. Walker: Madam C.J. Walker was an African American entrepreneur, philanthropist, and a political and social activist. She was recognized as the first female self-made millionaire in America, and built her fortune by creating a line of beauty and hair products for black women through Madame C.J. Walker Manufacturing Company, the successful business she founded.

Dr. Ann Tsukamoto: Dr. Ann Tsukamoto is the co-patentee of a process to isolate the human stem cell, which is vital to cancer research. Her work has led to great advancements in comprehending the blood systems of cancer patients and may one day lead to a cure for the disease.

Brownie Wise: Brownie Wise was a saleswoman largely responsible for the success of Tupperware through her creation of the “party plan” system of marketing. Tupperware Home Parties became the gold standard for home party selling, extending her legacy in American business.

So, Bigelow Tea wants to know: Which of these female entrepreneurs and inventors do you most aspire to?


What Are Your Favorite Family Tea Memories?

bigelow tea memoriesOne of the tea facts we love most about Bigelow is how making tea and sharing a mug together transcends generations – whether you’re just discovering tea for the first time or have spent many years being a tea fan, everyone can turn teatime into time well spent together! Tea is truly a feel good beverage – not just good for your own well-being but for your favorite company too. We think tea is the catalyst for the best memories!

And speaking of awesome memorable family moments, we just had to share these stories from our tea community which are super amazing examples of how tea brings families closer.

Doreen MacDonald:

As a little girl, my mother would pour me a little cup of “Constant Comment”® when she fixed herself a pot of tea in the evening. Such a wonderful memory of the time shared and the smell of the fresh brewed tea. I still have the cup……

Maria La Fave:

Sitting with my mom and drinking tea (Bigelow Plantation Mint actually). We always used to sit by my family’s old wood stove and sip two, sometimes three cups, while talking the morning away. I have since moved to another state, but those will always remain some of my fondest memories.

Pat New Fearnside:

Constant Comment”® — Growing up, when we had snow days with no school, we’d come in from the cold and Mother would make a teapotful of it. So good! I also add it to my iced tea.

Lin Gregerson:

Still my favorite since late 1950’s when Mom would fix little cups of it as a treat for us girls. Just bought 2 boxes of the decaf to enjoy in the evenings. If I’m craving something sweet, just adding a dash of mild honey or sugar really brings out the orange flavor and nips the craving quickly.

What’s your family’s tea tradition? Share it and tag #TeaProudly.

Forever And Always, “Constant Comment” Bigelow Tea

bigelow tea constant comment

Tea is second only to water as the most consumed beverage in the world which doesn’t surprise any avid tea drinker given the importance the beverage holds in many cultures, whether it’s a hearty daily tradition, a treat for a special ceremony, or a therapeutic blend to soothe and comfort. On any given day, over 158 million Americans alone are drinking tea and we are proud to be a part of this thriving community and honored that as a third generation family businessBigelow Tea continues to be part of the tea lovers’ community decades after the creation of the one and only “Constant Comment”®. Today, we offer over 130 flavors that will please any palate, but for National Hot Tea Month, what better time to get back to our roots by honoring this remarkable and historic tea that’s still a source of “Constant Comments” among all tea fans!

In case you aren’t familiar, here is the story of how Bigleow Tea got started: it all began in 1945 when Ruth Campbell Bigelow started on her mission to create a better cup of tea than what was commonly offered at the time. She was inspired by an early Colonial recipe that used orange rind and sweet spices. After tireless hours spent creating her own special blend, she shared it with friends who couldn’t stop commenting, and hence the name “Constant Comment” tea. Ruth knew she was on to something with her blend and took “Constant Comment”®   to every store she could. One shopkeeper told Ruth that he had been opening the container for customers to take a whiff of the incredible aroma, and it was flying off the shelves! Ruth took this idea one step further and set up a jar of “Constant Comment”® in each case of tea, with the directions to “open and whiff.”  Shops across the country placed this little jar by their cash registers and sales grew.  Jump ahead to today, over 70 years later, and here we are, a tea company beyond Ruth’s wildest dreams!

To this day, “Constant Comment”® is the same wonderful recipe that third generation president and CEO Cindi Bigelow’s grandmother, Ruth Campbell Bigelow, first created. It has stood the test of time and we know it will continue to fill cups and hearts for many more decades to come. Amazing when you think how this special product started on the shelves of local shops, and today it’s still a source of constant comments all over the Web… and the world! If you’re a fan of “Constant Comment” tea, Bigelow Tea or tea overall, you’ll love hearing Cindi Bigelow herself tell this story of this original creation while sharing more about her personal (and professional) love of tea!

Tell us, what was the first “comment” you had when you tried “Constant Comment” for the very first time?  Tag anywhere online with #TeaProudly so we can share in the fun.

“I Spy” A #TeaProudly Moment, Actually Many… Do You?!

There’s no question how much we love tea at Bigelow. As a proud third generation family run business, founder Ruth Campbell Bigelow created our flagship “Constant Comment” tea in 1945 and from that moment on, we have reinvented tea in America, one tea bag at a time. How, you may ask? Simple. We’ve been 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. We’re still American-made, we’re still the same family, and we’re always dedicated to giving you the highest quality, most delicious cup of tea. That’s our promise. And that’s what makes us #TeaProudly! 

#TeaProudly is a celebration for tea drinkers who take pride in even the littlest of tea drinking moments. Because at Bigelow, we take pride in everything we do — like this super cool new video which explains it all. 

Just as we love tea, we also love a good game of “I Spy.” Wanna play? Check out the video and see if you can answer all five questions! Find our answers (if you can’t guess them yourself) on our Instagram profile.  

  1. Which tea flavor pouch is opened at the beginning of the video? 
  2. Under our logo on the side of our building, is a defining phrase….what is it? 
  3. What’s at least one thing that we are dedicated to giving you more of? 
  4. What do we use to protect our tea bags? 
  5. Which fruit is featured? 

Join in on the tea conversation at www.teaproudly.com and tag your special moments using #TeaProudly