Steep By Bigelow Organic Lemon Ginger Herbal Tea Bags - 20/Box

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Add a little zest to your assortment of tea bags with this Steep by Bigelow organic lemon ginger herbal tea! The citrusy notes of this herbal tea blend make it a refreshing tea to serve either hot or iced. Though this herbal tea does not contain caffeine, it is made from a flavorful blend of organic ginger, lemongrass, blackberry leaves, apple, clove, and other natural flavors. Steep by Bigelow organic teas, such as this lemon ginger herbal tea, are grown using only natural fertilizers that are free of synthetic pesticides and additives.

An organic alternative to standard tea bags, this tea is packed with naturally-delicious flavor in each cup that you steep. Plus, it is made with simple, quality ingredients that are gluten-free and non-GMO. Committed to maintaining freshness and flavor, each tea bag is wrapped and sealed in a stay-fresh foil packet to protect the tea from air and moisture. Mix and match flavors and serve these convenient tea bags as-is at the table. This good-for-you, organic tea blend is perfect for your restaurant, coffee shop, office, or cafe!

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: Tea Marinated Cedar Salmon over Sesame-Honey Greens
18 oz. wild caught salmon
1 1/2 cups boiling water
1 tbsp. minced ginger
2 Steep by Bigelow organic lemon ginger herbal tea bags
1/2 tsp. kosher salt
1 tbsp. fresh lemon juice
1/4 cup toasted sesame seeds
3-5 cedar planks for grilling
12 tbsp. rice wine vinegar
2 tsp. sesame oil
1 1/2 tbsp. honey
1 medium cucumber, halved and sliced
1/4 cup sliced green onions

Soak the planks in water for at least 1 hour before grilling. In a bowl, steep the Steep by Bigelow organic lemon ginger herbal tea in boiling water for 5-7 minutes. Remove the tea bags and set aside. Add the salt, ginger, and lemon zest into the bowl. Allow to cool. Trim the salmon and place into a shallow vessel. Pour the tea marinade over the salmon and place into refrigerator for 30 minutes to 1 hour. Remove the salmon, and place it onto the cedar boards. Place it onto a hot grill and cook for 20-25 minutes until the finish is flaky and the internal temperature reaches 145 degrees Fahrenheit. Right before removing from the grill, drizzle with lemon juice and sprinkle with sesame seeds. In a large bowl, whisk the vinegar, honey, water, and sesame oil together. Add the greens and the cucumber and toss thoroughly. Serve together and garnish with sliced green onions.