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When Life Gives You Bigelow Tea I Love Lemon, Smile!

bigelow tea I love lemon cup

Pucker up! Lemons are tart, tangy, citrusy and sour, and they add an abundance of flavor to life. It’s no wonder that Bigelow Tea has real lemon peel in a number of flavors. One in particular is even named for how much people enjoy the fruit—I Love Lemon (because who doesn’t?).

Throughout history, lemons have been used for many purposes—as a remedy for epilepsy, a toothpaste, invisible ink and even a bleaching agent. Though the lemon’s origins are said to have come from the base of the Himalayan Mountains, the fruit is now cultivated in tropical and temperate climates around the world, with California leading production in the United States.

It’s probably no surprise that lemons provide a lot of vitamin C, but they are also a good source of iron, fiber, vitamin B6, calcium, and copper, as well as bigelow tea lemon rindfolate and potassium. Research has suggested that lemons may help with DNA cell protection, immune system regulation and inflammation relief.

bigelow tea I love LemonAs a third generation family-owned company, Bigelow Tea is proud to have partnered with a family-owned lemon peel supplier for the last 30 years. As an essential ingredient in 23 of Bigelow Tea’s blends, lemon peel requires the perfect blend of sweetness and tartness to deliver the flavor profile the Bigelow family requires. Hailing from Central Valley California, the lemons used are 100% USA-grown and meet strict USDA, FDA, and California standards. The Bigelow family’s supplier has perfected its state-of-the-art processes to harvest, juice, and zest some of the world’s best lemons since opening their groves in 1947.

And those lemons make the perfect ingredient for the delicious I Love Lemon herbal tea. Made with lemongrass, lemon peel and lemon verbena, this flavor is the go-to for lemon lovers. Kimberly from Walden loves drinking it hot with honey, and enjoys it as part of her morning ritual. It’s one more way the sour lemon can make your day a little sweeter!

Savor The Snap in Bigelow Tea Ginger Snappish Herbal Tea

bigelow-tea-gingert-snappish-seasonal-tea

Here we go….winter is coming and we are ready for cozy evenings! Just picture it: a roaring fire, warm socks, maybe PJs or your favorite sweats, and a mug of Bigelow Tea Ginger Snappish® Lemon Herbal Tea. This “snappy” melt-in-your-mouth tea will remind you of gingersnap cookies baking in the oven. Savory, sweet and just a smidge spicy, Ginger Snappish herbal tea is made with quality ingredients like lemon peel, lemongrass, ginger, cinnamon and natural gingersnap. And it’s perfect to drink right before bed since it’s caffeine-free!

And what is ginger anyway? Well, it’s a spice that can be found in many places—gingerbread cookies, pumpkin pies and served fresh with sushi (yum!). This amazing spice starts as a gnarled, knotted, bumpy root of the ginger plant which is the source of this wonderful spice. In Sanskrit, the root was known as srigavera, which translates to ‘root shaped like a horn’ – a fitting name for its appearance.

Ginger dates back over 3,000 years to Asia, and was used for medicinal treatments in India and China. From there it spread to Europe via trade, and during the Middle Ages, it was favored as a spice for its ability to disguise the taste of preserved meats. Henry VIII is said to have used a ginger concoction in hopes of building a resistance to the plague. Even today, ginger is used as a remedy for nausea and other stomach ailments.

Ginger coupled with real lemon peel gives Ginger Snappish a whole lot of zing. The lemon peel used is 100% grown in the USA from the same California supplier we have used for over 30 years (yeah, we are #TeaProudly about that fact!).

So if you’re in the mood for a real treat made with fresh ingredients, brew up a mug…we bet you’ll love it in a snap!

Tango With Mango—Bigelow Green Tea With Mango, That Is!

bigelow tea green tea with mango travel mugImagine the taste of a juicy, sweet sun-ripened mango. Now, couple that flavor with the smooth and delicate taste of green tea, and you’ve got a cup of pure joy—or what we like to call—Bigelow Tea Green Tea with Mango.

So, first, let’s talk a bit about the green tea part of Green Tea with Mango. Green tea is made from Camellia sinensis leaves—the same leaves make black and Oolong teas, too. However, the difference is in the production process; green tea is the least processed, thus providing higher amounts of the antioxidant polyphenols known as EGCGs, which is why so many make it part of their healthy lifestyle. Green tea is made by immediately steaming or pan-firing the newly harvested leaves, rather than exposing them to air. This process ensures that no oxidation occurs, and this special handling makes for a more delicate brew that is typically lower in caffeine than black and Oolong teas.

bigelow tea green tea with mangoNow, how about the mango? As one of the most popular fruits in the world, the mango was first grown in India over 5,000 years ago. Here’s a fun mango fact: legend says that Buddha meditated under the cool shade of a mango tree! Over the years, mango seeds traveled from Asia to the Middle East, East Africa and South America beginning around 300 or 400 A.D. Sweet in flavor and extra juicy, mangoes are enjoyed on their own or in a variety of recipes—they also make for a tasty tea flavor!

You are in for a tropical treat whether you sip Bigelow Green Tea with Mango hot or over ice. It’s certainly a flavor that can be enjoyed year ‘round, but don’t just take it from us… @Pizzamaid can tell you, “IT IS SO DELICIOUS.”

Third Generation President and CEO Cindi Bigelow Shares Fascinating Facts About Tea

bigelow tea cindi bigelow

Tea comes in a myriad of flavors and types, but there’s so much more to this drink than meets the eye. Third generation president and CEO Cindi Bigelow sat down with Naturally Savvy, a website focused on natural and organic living, to share some interesting tidbits about tea that you might not know. Here are some of the highlights:

The theanine in tea is what gives you that relaxed feeling.

Studies say theanine  (also called L-theanine) can stimulate the immune system as well as the mind, leaving the body with benefits similar to yoga. Theanine actually binds with the caffeine in tea, which is what makes the tea-drinking experience so different from the jolt you get from coffee.

The benefits of theanine are found in tea bush leaves.
Theanine is a component of the camellia sinensis plant, so it’s found in green teablack tea or oolong tea. While herbal teas, such as chamomile, don’t contain leaves from the camellia sinensis plant, these teas can also be very relaxing because of the herbs used.

The tannin levels in a tea can affect people differently.

It’s not necessarily the caffeine that some people are sensitive to in tea- it might be the tannins. This natural component of tea that gives it its color may not agree with some people when the tea is consumed on an empty stomach. A high amount of tannin can taste astringent, and in general, a high quality tea will be lower in tannins, providing a better flavor.

Not all tea ingredients are the same. 

Sourcing is very important when it comes to making quality tea. Bigelow Tea sources many ingredients from family farms that have not only known the Bigelow family for decades but also provide high quality ingredients like the mint and the lemon used in a variety of Bigelow tea flavors.

Making time for tea everyday can be a great way to relax and revive as shared by Cindi Bigelow. How and why do you incorporate tea into your daily routine?

Bigelow Tea Shares Favorite A Few Interesting Tea Facts

At Bigelow Tea we love discussing and sharing interesting facts and history about our favorite beverage- tea! The folks over at Mental Floss put together this quick video of thirty-six of the most interesting facts about tea. Here’s a few to sip on:

  • Tea is the world’s 2ndmost popular drink. Water comes in at number one which coincidentally, is a crucial ingredient in making any cup of tea!
  • 85% of the tea sold in the US is iced tea per Mental Floss. At Bigelow, we sell a variety of special iced tea blends but we always encourage our fans to be creative and experiment with brewing their own iced tea at home with any Bigelow tea flavor!
  • Contrary to popular opinion, iced tea did not originate at the 1904 World’s Fair. A recipe can be found from an 1877 cookbook.
  • “Chai Tea” is redundant and actually means “tea tea”. We’ve put a modern twist on this ancient classic with Bigelow Caramel Chai.
  • In 1901, two American women invented the modern tea bag. Just 44 years before our founder Ruth Campbell Bigelow started Bigelow Tea in her kitchen in New York City!
  • If you find yourself in Zillah, WA, keep an eye out for the service station shaped like a teapot! Sounds like the perfect road trip to us!
  • English tea parties became popular around the 1840s when Queen Victoria and her friends would host tea and snacks between lunch and dinner. Check out our tips for hosting the perfect tea party here.
  • The London Tea Auction was a staple of tea trade for 300 years. Today there are actually E-auctions in India!
  • The British Standards Institute has a guide for preparing tea. Bigelow third generation president and CEO Cindi Bigelow also has her very own guide for the perfect cup of tea!

To learn more fun facts about tea, watch third generation president and CEO Cindi Bigelow’s video where she shares her tea expertise!

Learn Why Bigelow Uses Tea From Sri Lanka

 

bigelow tea sri lankaHigh in the mountains of Sri Lanka grow acres of gorgeous tea plants renowned for yielding a light, bright brew prized as “the champagne of teas.” Bigelow Tea founder Ruth Campbell Bigelow fell in love with tea from the region and initiated a partnership that has endured for 67 years! Third-generation President and CEO Cindi Bigelow was thrilled to visit this tiny island country in South Asia to meet the folks who expertly hand-pick tea leaves used in Bigelow’s black teas.

For a rare peek inside the tea gardens of Sri Lanka, check out Cindi’s Sri Lanka journal and videos. And here are a few more interesting facts highlighting why Bigelow Tea embraces Sri Lankan tea producers as part of its extended global family:

  • The British planted the first camellia sinensis (tea) plant in Sri Lanka in the 1800s following a blight that had wiped out the coffee crop, sparking new traditions built around tea farming.
  • Today, tea cultivation is a $1.5 billion industry in Sri Lanka employing more than 1 million people who produce the world’s most expensive tea.
  • Before 1972, while under British colonization, the island was known as “Ceylon.” Hence tea from Sri Lanka is still called Ceylon tea.
  • Every tea estate in Sri Lanka with which Bigelow Tea does business is part of the Ethical Tea Partnership, which promotes fair treatment of workers and sustainable farming practices.
  • With high elevations that can exceed 6,000 feet, Sri Lankan tea gardens boast extremely favorable soil and weather conditions for growing delicate tea plants.
  • Each Sri Lankan estate prides itself on producing signature teas—much the same way vintners age wines for different tastes.

Enjoy the delicious results in your mug of Bigelow black tea! @Daniela441 tweeted his love for English Teatime. What’s your favorite Bigelow black tea blend?

Celebrate Spring With Seasonal Recipes From Bigelow Tea

bigelow tea seasonal recipes

Now that flowers are blooming and days are getting warmer, it’s the ideal time to enjoy the flavors of spring with delicious recipes from Bigelow Tea.

Add a little bit of spring sunshine to your meals by featuring aromatic flowers and fruity choices from Bigelow Tea as an epicurean theme. With over 120 flavors of specialty tea with the finest ingredients to choose from, there are countless ways to make dinner delicious. Lemon is one option that is great for springtime, and Bigelow Tea uses zesty yet sweet lemon that is grown with only the highest of standards.  Impress guests with this uplifting flavor by making Baked Catfish Fillets with Lemon Lift® Tea Shallot Glaze as a deliciously light main course.

Spring flowers are a feast for the eyes, and Jasmine Green Tea captures the joy of fresh blooms in every sip. Enjoy this fragrant experience at dinnertime with  Bigelow Jasmine Rice with Fruits.

No festive meal is complete without a luscious dessert. A thick slice of I Love Lemon® Quick Bread is a refreshing way to end the meal, along with a cup of your favorite flavor of Bigelow Tea to sip!

Did you enjoy these recipes? Let us know what you think!

Baked Catfish Fillets with Lemon Lift® Tea Shallot Glaze

bigelow tea lemon lift recipe

Ingredients

  • Bigelow Lemon Lift® Tea Bags
  • ½ cup boiling water
  • ¼ cup mayonnaise
  • 2 tablespoons minced shallot
  • Butter
  • 4 catfish or other flat whitefish fillets, blotted dry
  • Salt and freshly ground pepper to taste
  • ⅓ cup flavored bread crumbs

Instructions

Pour ½ cup boiling water over Lemon Lift® tea bags and steep for 4 minutes. Remove tea bags; squeeze to extract as much liquid as possible. In a small bowl combine tea with mayonnaise and minced shallots. Mix until blended. Heat oven to 375º. Lightly butter a shallow heat-proof pan. Lay the fillets in a single layer and season with salt and pepper. Spread the tea/mayonnaise mixture over the fillets. Cover with bread crumbs. Bake for 20 minutes until fish is opaque and the top golden brown. Serve immediately.

Bigelow Jasmine Rice with Fruits

bigelow tea green tea with jasmine recipe

Ingredients

  • 3 cups brown rice
  • 4 qt water
  • Bigelow Green Jasmine Tea bags
  • 1 teaspoon salt
  • 2 green onions, sliced thinly
  • ½ cup raisins
  • ½ cup dried cranberries
  • 1 stick (½ cup) unsalted butter
  • ½ teaspoon black pepper

Instructions

Rinse rice in several changes of cold water until water runs clear. Drain well in a sieve. Bring water and tea bags to a boil, set aside. Meanwhile melt butter in large saucepan over medium heat. Add rice, green onions, salt, pepper and fruits. Stir until onions start to soften and rice starts to get white around the edges 8-10 minutes. Remove tea bags from water, squeezing well, discard. Carefully pour Bigelow tea water over rice-it will bubble and steam up- stir and reduce heat to low. Cook, covered, until rice is tender and liquid is absorbed, about 25 minutes. Remove from heat, raise lid and cover rice with a cotton (non terrycloth) dishtowel, replace cover. Let stand, covered and undisturbed, 10 minutes. Open lid and remove dishtowel, fluff gently with a fork. Note: Basmati rice can be used instead of brown rice, for extra jasmine flavor.

I Love Lemon® Quick Bread

bigelow tea i love lemon bread recipe

Ingredients

  • ½ cup milk
  • Bigelow I Love Lemon® Herbal Tea Bags
  • 1-½ cups all purpose flour
  • teaspoon baking powder
  • ½ teaspoon salt
  • 1 cup granulated sugar
  • ½ cup butter (1 stick), at room temperature
  • 2 large eggs
  • 1 teaspoon lemon rind, grated
  • ½ tablespoon poppy seeds (optional)

Instructions

Combine milk and tea bags in a small saucepan. Heat over medium/low heat until bubbles form around the edge, stirring occasionally. (DO NOT BOIL.) Remove from heat and let cool (15-20 minutes); remove tea bags, squeezing out liquid. Set aside. Preheat oven to 325° F. Grease 4″ x 9″ loaf pan. In a large bowl, combine flour, baking powder and salt. In a separate bowl, cream together sugar and butter. Add eggs and mix until smooth. Alternate adding tea-infused milk and flour mixture; stir after each addition. Add lemon rind and stir until well blended. Pour batter into saucepan. Sprinkle poppy seeds evenly on top. Bake 45-60 minutes until a toothpick inserted in center comes out clean. Cool on wire rack before removing from pan.

Take Your Pick Of Bigelow Teas From The Camellia Sinensis Plant

bigelow tea plantWhen 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:

  • Blackgreen 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!

Bigelow Tea Focuses On Ingredients: Lemon

bigelow tea lemon

For over 70 years the Bigelow Family has handcrafted tea blends, focusing on quality and flavor to deliver a consistent cup of delicious tea. As a third generation family-owned company Bigelow Tea 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 blends, lemon peel requires the perfect blend of sweetness and tartness to deliver the flavor profile the Bigelow Family requires. Hailing from Central Valley California, the lemons used are 100% USA grown and meet strict USDA, FDA, and California standards. The Bigelow family’s supplier has perfected its state-of-the-art processes to harvest, juice, and zest some of the world’s best lemons since opening their groves in 1947.

The next time you sip on 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!

 

Bigelow Tea’s Spearmint Goes Crop To Cup!

bigelow tea mint medley

As a third-generation family business, Bigelow Tea sources ingredients only from suppliers who share the Bigelow family’s passion for quality. Many of these trusted partners have worked with Bigelow Tea since the company’s founding, 70 years ago and are now, well, like family! A great example is our supplier of 100 percent American-grown spearmint that is masterfully blended into several Bigelow mint teas.

bigelow tea spearmint

What makes this mint so special? It is grown exclusively in the northwest corner of the United States by a family company of multi-generational growers. A loyal relationship began in the early 1960s, when Bigelow Tea set out to develop a tea with the refreshing taste of spearmint. Today, a father-and-son team meticulously harvests acres of spearmint two times each year, continuing to demonstrate the same uncompromising care and craftsmanship that Bigelow Tea demands. The superior quality of their product, the cleanliness of their processing and the traceability of the mint from “crop to cup” are what make them ideal partners for Bigelow Tea.

The proof, of course, is in your mug of minty-fresh tea. One variety to try is Sweet Dreams, a soothing herbal blend of chamomile, hibiscus, peppermint leaves, rose blossoms, spearmint leaves, spice and orange blossoms. Facebook fan Lisa N John Rigby enjoys winding down with a cup or two of this favorite before bedtime. Delish!