In a nutshell: Rich in antioxidants and good for colds, Greek Mountain Tea (‘tsai tou vounou’ in Greek) has been a staple of the Mediterranean Greek diet since ancient times.
During the winter months there’s no better way to end your day than the sweet, floral fragrance of Mountain Tea (‘tsai tou vounou’ in Greek) coming out of a smoking hot tea cup. In ancient Greece, sideritis or ironwort was known as a healing herb, particularly good for healing wounds caused by iron weapons on the battlefield. Rich in antioxidants, good for easing coughs and traditionally used to boost the immune system, the infusion of this delicate herb has been part of the Greek diet mentioned in mythology as the food of the Titans. Greek Mountain Tea prefers growing on rocky hillsides over 1000 metres and each mountain has its own varietal. This comes from a family farm on Mount Parnon, which for years has been cultivating the local variety of the region.
How to use: Use all parts of the plant – stems leaves and flowers are equally fragrant and beneficial. You’ll need 1-2 springs per tea cup, dosage on taste. With your fingers or with a pair of scissors, cut springs in 3cm pieces. Simmer for approximately 5 minutes in boiled water, covered. Strain and serve alone or with honey. Soothing, relaxing and highly aromatic, this unique tea will become an addictive daily drinking ritual.
About Daphnis and Chloe
Daphnis and Chloe was established in a small Athens workshop underneath the Acropolis in 2013. Inspired by the long tradition of using sun-dried herbs in Greek mountain and island villages where locals hand-pick herbs to dry on their roof-tops or hang in bunches from their balconies, Evangelia Koutsovoulou began her search for the finest herbs and spices that Greece could offer. Thanks to an immense diversity of microclimates, Greece is home to some of the best herbs in the Mediterranean. The result is a carefully curated collection of wonderful herbs that will add fragrance and depth to all types of dishes – sprinkled over feta cheese, grilled seafood and meat dishes or added to sauces, soups, salads and stews. From beautiful wild thyme flower buds that are picked just before they burst open in the springtime all over the Aegean islands, rare smoked chilli flakes from Northern Greece, fragrant and sweet marjoram from Captain Corelli’s island (Cephalonia), aromatic oregano from Amorgos and an intense, fruity sage that goes brilliantly with all pork dishes and makes a restorative tea when you’ve got a cold.
All the herbs and spices are either picked wild or from small organic family-run farms. Handpicked and processed with non-invasive artisanal methods, in order to maintain their unique taste and fragrance all the way to your kitchen. Harvested at the peak of their potency the leaves and flowers are left whole on purpose: Crush them with your fingers to release their highly aromatic volatile oils right when needed.