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Bigelow Tea Reports On Penn State Research That Says Green Tea May Keep Your Mouth Safe From Certain Forms Of Cancer

bigelow-tea-green-tea-muugYes, Bigelow Tea in a big mug can warm your hands and the aroma is simply delicious for your nose … but it’s the mouth that really gets to enjoy Bigelow Tea. Outside of sipping Bigelow Tea’s rich flavors, there’s news that Green Tea may actually keep your mouth safe from some forms of cancer!

A new Pennsylvania State University study published in Molecular Nutrition and Food stated that green tea might kill oral cancer cells and boost healthy ones. In the study the authors found that a compound in green tea triggers a process in the cancerous cells’ mitochondria that leads to early cell death. A previous study in 2002 found that green tea could induce cancer cell death and suggested “regular consumption of green tea could be beneficial in the prevention of oral cancer.”

Amazing, right?! So, in addition to tasting good, keeping you warm and making special memories, Bigelow Green Tea might keep your mouth healthy. Another reason to proudly enjoy Bigelow Tea!

Bigelow Caramel-Infused Teas And Ooey-Gooey-Caramel-y Recipes!



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 CaramelCaramel 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!

Vanilla Caramel Bread Pudding



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.

Bigelow Tea Lemon Ginger Bars for Dessert!

bigelow-tea-lemon-gingerOur Lemon Ginger Herbal Tea plus Probiotics is a favorite at Bigelow Tea. Tart and full of that gingery “zing,” it stands out not only for its taste but also because it’s good for your digestion due to the probiotic BC 30 we have used in this amazing blend. Facebook fan Sheryl Ann Lipp says her favorite way to enjoy it is with a teaspoon of warmed honey. Mmmm, sounds great!

At Bigelow, in addition to sipping tea, we love sharing creative, delicious ways to enjoy our 130 varieties. We especially love it when our fans like Engineer Mommy can take a blend that supports healthy digestion and fold it into a sweet dessert treat!

We bet these simple, sweet and tangy Bigelow Lemon Ginger Bars might become a new favorite! Check out the recipe and enjoy!

Lemon Ginger Bars made with Bigelow Tea


For the crust

  • 1 cups Flour
  • 1/4 cup Sugar
  • 1/2 cup Butter

For the filling

  • 3/4 cup Sugar
  • 1/3 cup Flour
  • 3 Eggs
  • 3 tbsp. Steeped Tea: Bigelow Tea Lemon Ginger
  • 1/4 tsp. Ginger Powder
  • Zest And Juice Of 2 Lemons
  • Powdered Sugar, For Toppingbigelow-lemon-ginger-tea


For the crust
Preheat the oven to 350 degrees F. Grease a pan with butter.
Combine the flour and sugar. Add the butter and stir until it resembles small crumbs.
Bake for 20 minutes. Let cool.

For the filling

Combine the sugar, ginger powder and flour in a mixing bowl. Add the eggs and use a whisk to combine.
Add the lemon zest & lemon juice and combine.
Steep 1 Bigelow Tea Lemon Ginger teabag in a 1/2 cup boiling water. Let cool. Add 3 tbsp of the steeped tea to the lemon filling mixture.
Pour over crust. Bake 20 minutes.
Let cool and top with some powdered sugar. Cut into squares.

A Delicious Pair: Bigelow Earl Grey Tea And Goat Cheese


At Bigelow Tea, we love good flavor. And pairing the right tea with a meal helps enhance the flavor experience and make your favorite cup of tea even more enjoyable! So, what happens when exquisite and citrusy meets creamy and smooth? Well, pure joy for your taste buds, of course! Which is why it only makes sense to pair a cup of classic Bigelow Tea Earl Grey with Green Salad with Pomegranate Vinaigrette and Goat Cheese Garnish recipe. Strong meets mellow; tangy meets sweet. bigelow-tea-recipe

For our special Earl Grey, we use only the best oil from the citrusy bergamot, sourced from the same garden in Calabria, Italy, year after year. Then we carefully blend this flavorful and aromatic oil with a bold handpicked black tea—it’s a recipe like no other. And when paired with a recipe starring creamy and smooth goat cheese, that’s a recipe for success! After all, a cup of robust Earl Grey goes perfectly with dishes boasting citrus vinaigrettes, melt-in-your-mouth goat cheese, custard-based desserts and poultry. Bon Appétit!

Bigelow Tea Joins The Conversation About Female Entrepreneurs in America

Bigelow Tea is beyond proud of third-generation president and CEO Cindi Bigelow, who was interviewed as part of a three-part series on Travels & Traditions, called “It’s a Good Thing: Women Entrepreneurs in America,” hosted by Burt Wolf and Linda McMahon. The program will begin airing across 290 PBS affiliate stations this month and more than 100 million viewers are expected to watch it.

In her interview segment, Cindi speaks about Bigelow Tea—its history and her experience at the helm of the company. Founded in 1945 by Ruth Campbell Bigelow, Bigelow Tea is dedicated to being a premier packer of truly fine quality teas. In fact, Bigelow Tea is recognized as America’s #1 Specialty Tea company. Here are a few of the tea-related tidbits Cindi shared:

  • 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 her husband lost their jobs. It was then when she decided to make tea.
  • 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®”.
  • During the early years, it was challenging to sell “Constant Comment” until, one day, a shopkeeper who had success selling the tea shared with her that he had been opening up a container to allow his consumers to enjoy the tea’s amazing aroma. “One whiff and they were sold!” she said. Ruth immediately started including an “extra” little jar of “Constant Comment” in each case, labeled “Open and Whiff.” Shops across the country placed this whiffing jar by their cash registers. Soon after, the tea was sold in Bergdorf’s, Bloomingdale’s and grocery stores.
  • To ensure Bigelow’s fresh, pristine flavor each and every time you brew, our tea bags are individually wrapped in foil pouches to shield delicate tea leaves from air, moisture and surrounding aromas, locking in flavor and freshness. This approach began after David Bigelow began working with a Japanese company who created overlap packaging. Today, 1.7 billion bags of Bigelow Tea are packaged in foil overwrap.
  • 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.


On a daily basis, Cindi attempts to bring the spirit of her grandmother, Ruth, 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 source of “constant comment” in the conversation about women entrepreneurs.

Bigelow Tea Is Your Guide To The Ultimate Fall Tea Party


Are you looking for the perfect excuse to host a gathering? Just grab your favorite Bigelow Tea seasonal flavors and let’s get to the party planning! After all, with the air getting cooler and the days getting shorter—now’s the perfect time to host a fall-themed tea party!

Select the date, the time, the location and the details

Figure out the who, where, what and when. Begin a guest list and decide if you want to go formal or casual—your invitations will need to reflect whichever approach you choose. To us, anytime is a good time for a tea party, but keep in mind that you’ll need to plan things around the time you select.

Invite your guests

Once you finalize your guest list, send out your invitations. Are you keeping it cozy with a small number or guests? Or do you want to fill the room? You’ll want to make sure you have plenty of food and tea for everyone—favorite flavors go fast—and try to get invitations out at least two weeks in advance.bigelow-tea-seasonal-teas

Decide on your menu

Select the teas you want to serve and make a list of the different baked goods, appetizers and finger sandwiches to make. In keeping with the autumn theme, our go-to flavors are Pumpkin SpiceSalted Caramel and Spiced Apple Cider Herbal Tea. It’s ideal to have a variety, so plan to include a few classics, too, like “Constant Comment®” and Earl Grey, or a robust Darjeeling.

Make sure you have everything you’ll need

Here’s the Bigelow Tea party checklist. Feel free to adapt it to your needs and to your special gathering.

  • Mugs or teacups and saucers
  • Milk (not cream), lemon slices, honey, sugar and a small dish for placing used tea bags. Some people prefer artificial sweeteners, so it doesn’t hurt to have some on the table or waiting in the wings.
  • A pretty tablecloth and napkins
  • Small plates, cake forks and teaspoons
  • Serving pieces and utensils

We’d also recommend a fall-themed centerpiece—simple is better. Need some ideas? Group pillar candles in different heights and widths on a tray, and add several fallen leaves or pinecones at the base of the candles. Pile a pedestal bowl high with mini pumpkins, cranberries or other fall fruits. Float single grocery store flowers in glass votive candleholders, or purchase a bouquet of burnt orange, golden yellow and deep red flowers.

And with that, you have all the essentials and accessories you need to host a tea party worthy of the awesomeness of autumn. Soak in the crisp air, revel in the changing leaves (if you have some nearby!), enjoy a shared pot (or two) of tea, and celebrate the season with your favorite people.

Fall For Bigelow Pumpkin Spice Tea This October



October brings cooler weather, cozy sweaters, crisp leaves, mugs of Bigelow Tea and pumpkins! We’re excited that it’s finally pumpkin season, and the reasons to celebrate are many.

The pumpkin packs some powerful and healthy perks: A cup of cooked, mashed pumpkin contains more than 200 percent of the recommended daily intake of vitamin A. Pumpkins are also rich in beta-carotene—the compounds that give the gourd their bright orange—which the body converts into a form of vitamin A. They are also good sources of vitamin B, potassium, fiber, protein and iron.

Not only are they nutrient-dense, pumpkins are rich in history! Pumpkins are native to Central America and Mexico, but now grow on six continents worldwide. Other fun facts about pumpkins:

  • As one of the most popular crops in the United States, 1.5 billion pounds of pumpkins are produced each year.
  • The record for the world’s heaviest pumpkin was broken September 30, 2012, at the Topsfield Fair in Massachusetts. Ron Wallace of Greene, Rhode Island, entered a pumpkin weighing 2,009 pounds.
  • According to the History Channel, carving pumpkins into jack-o’-lanterns is a Halloween tradition that originated hundreds of years ago in Ireland. Back then, however, jack-o’-lanterns were made out of turnips or potatoes; it wasn’t until Irish immigrants arrived in America and discovered the pumpkin that the ritual we know today was born.
  • Most parts of the pumpkin are edible, including the fleshy shell, the seeds, the leaves, and even the flowers.
  • And the greatest thing about the pumpkin? It tastes delicious in our Pumpkin Spice Tea!

Bigelow’s Pumpkin Spice is a black tea blended with delicate spices and pumpkin flavors —just like your grandmother’s homemade pumpkin pie. The savory, well-rounded taste makes this blend a tea for all seasons. So raise a cup to the pumpkin, a gourd we can all adore!

Bigelow Tea Highlights Tea-Related Research About Neurological Decline

bigelow-tea-health-teaIf you’ve had some “senior moments” lately, you’re not alone! Age-related declines in memory and cognition occur naturally. But Bigelow Tea has found research that suggests that factors such as diet and exercise may help slow the progression of neurological decline.

If you love tea—and who doesn’t?—drink up! A published long-term study of nearly 30,000 adults found that drinking three or more cups of tea per day was associated with a reduced risk of developing Parkinson’s disease. In addition, according to research presented at a Scientific Symposium on Tea and Health, theanine, an amino acid that is for the most part uniquely found in tea (green and black), may help prevent age-related memory decline. This human-based data is supported by  animal studies utilizing theanine.

Another study in 2013 shows that green tea may someday be a potent weapon in the fight against Alzheimer’s disease and other forms of dementia. And a different study suggests that green tea extract may enhance the brain’s “effective connectivity.” In other words, it may improve the flow of information from one part of the brain to another. This could lead to improved cognitive functioning, including better working memory!


With all of the varieties of Green Tea and Black Tea that Bigelow Tea has to offer, having a few cups a day will never get dull! So whether you’re “young at heart” or “older and wiser,” don’t forget to sip some Bigelow Tea before you take your daily walk, fill out the crossword puzzle and eat your veggies! It’s a simple way to enjoy life and, perhaps, to stave off more senior moments!

Bigelow Toasts To Afternoon Teatime Traditions

bigelow-tea-teatimeOn a historical tea note, many Bigelow 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 as noted in Forbes recently). 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.

Today, the quintessential afternoon tea is a common tradition in countries that were once British colonies, such as Malaysia. While the English may serve their tea with small bites and savory treats, Malaysians, for example, enjoy delicacies such as yam cake or prawn fritters with their steaming cup which also sounds delicious!

Another fact that tea neophytes may also be interested to learn is that afternoon tea and high tea were not one and the same. While afternoon tea was a ritual for the upper classes, high tea was viewed as a filling meal of heavier foods that was strictly a working class affair.

And finally, did you know that the Japanese have enjoyed tea time even longer than the British? The culture has observed a very strict ceremony surrounding the making, serving, and drinking of tea. This ceremony dates back over a thousand years, and involves specific guidelines that make the serving of tea a beautiful art form, complete with designated wardrobe items, surrounding décor, and foods.

Of course, we always find the practice of drinking tea to be a time honored tradition to share with family and friends. Tell us- do you have any tea drinking rituals, such as a special treat or favorite flavor you can share with us?

Bigelow Tea Has Health News To Smile About

At Bigelow Tea, the Bigelow family loves to smile … and that’s fitting because some studies are now showing that tea might be good for your teeth! The health benefits of an afternoon cup of tea have been well documented, but what you may not realize is that drinking tea can also benefit your gums and mouth overall. Here are just a few ways steeping some tea for a warm drink can improve your next dental visit.

Studies say green tea may promote healthy gums. A lower rate of gum-tissue loss and bleeding was found in those who regularly drank green tea, according to researchers at a Japanese university. The more tea subjects drank, the fewer symptoms of periodontal disease they displayed, so downing more than one cup a day could go a long way toward improving your oral health.

bigelow-tea-steepStudies also say that Green Tea may actually keep your mouth safe from some forms of cancer! A Pennsylvania State University study published in Molecular Nutrition and Food stated that green tea might kill oral cancer cells, and boost healthy ones. In the study the authors found that a compound in green tea triggers a process in the cancerous cells’ mitochondria that leads to early cell death. A previous study in 2002 found that green tea could induce cancer cell death and suggested “regular consumption of green tea could be beneficial in the prevention of oral cancer.”

Freshens breath: Research shows that drinking green tea can also help reduce bad breath. The polyphenols in the green tea modify the bad-smelling sulfur components in your mouth.

So brew that Green Tea with Lemon or that Oolong and Jasmine green tea (steep by Bigelow)—or whichever Bigelow Tea variety you prefer!—and show those pearly whites! What’s not to smile about?