Cooking With Bigelow Tea? Yes, Please!

Did you know that all true teas come from the Camellia sinensis plant, so when you drink a cup of tea, you’re really sipping the brew of a plant and all the goodness that goes with it? Research conducted by Tufts University found that tea contained more antioxidants than 22 vegetables studied! If you’re ready for a little “Tea 101” lesson, here are some more interesting facts about tea, the world’s most consumed beverage besides water.

First, if you’ve wondered about the different “types” of tea out there, here’s the story: it’s the varying amounts of time the freshly-plucked Camellia sinensis leaves are exposed to air (oxidation) that determines whether the leaves become black, oolong, green or white tea. Black tea has been exposed to air for several hours, which produced a robust brew with the most caffeine. Oolong tea comes from Camellia sinensis leaves that are exposed to air for only a few hours, only half the amount of time as black tea. It has a smooth, silky and slightly sweet taste. Green Tea is made when Camellia sinensis leaves are immediately steamed or pan-fired rather than being exposed to air—so no oxidation occurs.  This special handling makes for a more delicate brew that is typically lower in caffeine than black and Oolong teas.  White Tea comes from carefully hand-plucked leaves and unopened buds of the Camellia sinensis plant that wither in natural sunlight. This prevents oxidation and produces a brew that is pale yellow in color. In ancient times, so highly prized was this delicate tea, it was reserved for the exclusive enjoyment of Chinese Emperors!

On the other hand, herbal teas and red Rooibos teas, do not come from the Camellia sinensis plant … but they’re still made of other plants! Rooibos Tea (pronounced roo-ee-bosh) is an herbal tea with a unique flavor profile unlike tea from the Camellia sinensis bush. Made from the fermented leaves of the red-colored South African Aspalathus linearis bush, it produces a naturally caffeine-free, full-bodied brew that can be enjoyed any time of day. And finally Herbal Teas are made from a variety of aromatic plants  whose flavors blend beautifully with fruits or spices to produce a naturally caffeine-free brew.

If all that plant-based talk makes you crave fresh veggies, here are two salad recipes made using Bigelow Tea! Enjoy the goodness of the garden!

Green Salad with Pomegranate Vinaigrette And Goat Cheese Garnish
This salad is full of healthy veggies and is topped with a sweet and tangy dressing made with Bigelow Pomegranate Pizzazz Tea!
10 Minutes
Serves 4

Ingredients
4 cups mixed lettuce greens
¼ cup (60mL) pomegranate seeds*
2 ounces (56g) soft goat cheese, crumbled
Pomegranate Vinaigrette:
½ cup (125mL) boiling water           
6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags
⅓ cup (80mL) red wine vinegar
⅓ cup (80mL) olive oil
2 teaspoons (30mL) grated shallots
1 teaspoon (5mL) sugar - to taste
Salt and pepper to taste

Instructions
Make this vinaigrette by infusing water with 6 Bigelow Pomegranate Pizzazz® Herbal Tea Bags for 10 minutes. Remove tea bags. Combine vinegar, olive oil and shallots together. Add sugar, salt and pepper to taste. Arrange a cup of mixed greens on 4 individual plates, garnish with pomegranate seeds and goat cheese, drizzle with Pomegranate Vinaigrette. Serve immediately. *If pomegranate seeds are not available substitute sun-dried cranberries.

Jicama Salad With Citrus-Poppy Vinaigrette
This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior.
Serves 4-6
 
Ingredients
For Salad:
1 medium jicama (about 2 lbs.), peeled and cut into 1 inch matchsticks
4-5 carrots (1 lb.), peeled and cut into 1 inch matchsticks
1 bunch watercress (about 3 oz.), roughly chopped
For Citrus-Poppy Vinaigrette:
½ cup boiling water
2 Bigelow® Orange & Spice Herbal Tea Bags and 2 Bigelow® I Love Lemon® Herbal Tea Bags
2 tablespoons unseasoned rice vinegar
¼ cup canola oil
½ teaspoon salt
Freshly ground pepper
Dash of sugar
1 clove garlic, finely minced and mashed into a paste
1 teaspoon poppy seeds

Instructions
This colorful salad is extra crunchy and full of flavor, thanks to a bright vinaigrette which combines two popular Bigelow® Herbal Teas. Jicama is found in the produce section of the grocery store and needs only to be peeled before enjoying its fresh, apple-scented interior. Place the chopped jicama, carrots, and watercress in a large bowl and set aside. Make the vinaigrette. Place tea bags in boiling water and allow to steep for at least 5 minutes. Pour ¼ cup of the prepared tea into a small bowl. Add rice vinegar to tea. While constantly whisking, add canola oil in a steady stream. Add salt, pepper, sugar and garlic and whisk to combine, forming an emulsion. Add poppy seeds to vinaigrette and pour over jicama salad. Serve chilled or at room temperature.