Bigelow I Love Lemon Herbal Tea Bags - 168/Case

Details

With its delightfully refreshing lemon flavor, this Bigelow I Love Lemon herbal tea will add a little sunshine to your day. The citrusy notes of this I Love Lemon herb tea make it a delicious tea to serve either hot or iced. Pour over ice, and offer this flavor as part of your refreshing summer drink menu. Though this herb tea is naturally caffeine-free, it is made from an invigorating blend of rose hips, lemongrass, lemon peel, lemon verbena, peppermint leaves, and hibiscus. Tea and lemon is naturally a perfect pair, so this I Love Lemon tea is sure to be a customer favorite!

A family-owned business since 1945, and now a leader in the specialty tea industry, Bigelow prepares each tea blend with utmost care and attention to ensure the best possible tasting tea. Committed to maintaining freshness and flavor, each Bigelow tea bag is overwrapped and sealed in a stay-fresh foil packet to protect the tea from air and moisture. As opposed to bulk tea, these tea packets also cut down preparation time and can be served as-is at the table. Any time is a good time to treat patrons of your restaurant, hotel, or coffee shop to a steaming cup of Bigelow tea!

Steeping Instructions:
Bring fresh cold water to a boil. Pour water over tea bag, and steep for about 4 minutes. Remove tea bag. For iced tea, steep a little longer and pour over ice.

Suggested Recipe: I Love Lemon Cheesecake
1 cup heavy cream
12 Bigelow I Love Lemon herbal tea bags
3 tbsp. melted butter
1 cup graham cracker crumbs
Non-stick spray
24 oz. cream cheese
1/4 cup sour cream
4 eggs
Zest of 1 lemon
1 tsp. vanilla extract

Combine 1 cup of heavy cream, 1 tbsp. of sugar, and the 12 Bigelow I Love Lemon tea bags in a saucepan. Bring to a simmer then remove from heat. Let it steep for 45 minutes. Remove tea bags, squeeze out the excess liquid, and let it cool. Melt 3 tbsp. of butter and mix in 1 cup of graham cracker crumbs. Mix until the crumbs are moistened. Spray an 8" spring form pan with non-stick spray. Press graham cracker mixture into pan to create crust. Bake for 8 minutes in a preheated 350 degree oven. Let rest on cooling rack while preparing cheesecake mixture. Reduce oven temperature to 325 degrees.

Work with cream cheese at room temperature. In standing mixer, beat cream cheese until smooth. Add sugar, followed by the sour cream, and the eggs. Make sure to add these one at a time. Stream in the infused heavy cream, then add the lemon zest and vanilla extract. Pour mixture on cooled crust and bake for 60-70 minutes. Cheesecake will have a slightly jiggly center. Cool on rack, chill in refrigerator for at least 3 hours before unmolding. Combine zest of one lemon with 3 tbsp of sugar. Sprinkle on top of chilled cheesecake. Cut and serve with berries.