The abundance of beneficial qualities in these herbs is not a complete mystery. Scientists and botanists believe that wildcrafted herbs, (herbs gathered from the wild, not cultivated by man) are medicinally very pure and potent. Furthermore,
as they’re kept whole, they are less likely to lose their efficacy as they would if they were refined, like so many other teas.
And geographically speaking, Greek Mountain Teas have an edge: high altitudes tend to produce greater concentrations of nutrients and essential oils. Perhaps this answers why Crete is not only home to the greatest number of Greek herbs,
but actually home to the largest number of wild herbs in all of Europe. Some botanists think the answer to Crete’s great richness may be the coupling of the Mediterranean climate along with the mountainous topography.

From Mountainside to Stovetop
It is truly a labor of love to gather Mountain Tea, as its home is the high, rocky hillsides. (Only one species is now cultivated by man -the Siderites raeseri- the rest are still gathered the old fashioned way.)

These herbs are generally harvested as they begin to bloom, because it is then that the plant reaches its peak oil content - it is the oils that deliver both the flavor and the medicinal value. Harvesting, while flowering is at its peak, before the seeds are produced, also ensures further growth. (Gardeners know that once a plant is allowed to produce seeds, it concentrates on that production.

The seed is the signal for the plant to focus on propagation, rather than its own continuation.) Occasionally, the herbs may be cut a little late, and in these cases you will find little black seeds in your tea.

After harvesting,
the cuttings are cleaned (of anything, albeit natural, but perhaps unwelcome in your tea), then dried in the sun for anywhere from 5 to10 days. The herbs are packaged in uncut bundles maybe 10 inches long, which present themselves like lovely dried bouquets. The bundles may also be packaged in pieces that are broken for you. (Despite the beauty of the uncut bundles, I must admit I prefer the ease of handling small broken sections when it actually comes to making the tea.)

So if you are a tea lover, I hope you will be excited with this rustic, enjoyable process. It’s a different experience from the refined mechanism of the heavy scented, perhaps perfumy teas steeping away in a porcelain pot, with a teacup and saucer waiting.

The way it works: Find your favorite saucepan. Fill it with very fresh, very cold water. (As in making any beverage, the quality of the water is important, even with wildcrafted, unrefined herbs). Bring it to a boil. Drop a small handful of Mountain Tea in the water and leave it for about five minutes on a low boil. This may seem lengthy, but the larger the leaf is, the longer the brewing process takes. After you’ve turned off the fire, let it sit for another couple of minutes. At this point, the tea should have a robust flavor without being overwhelming. Don’t let the herb continue to steep until you know exactly how you like your Mountain Tea.

When experiencing herbal infusions, you generally look for body, flavor and color. The body is the base of the infusion that contains the flavor notes, and it should be strong and hearty, lending dimension to the beverage. The flavor should contain high, middle and top notes. You should be able to identify each of them, but they should all work in unison. The color will range anywhere from a light yellow-green as with a flowery tea (Chamomile), to golden or brown (cinnamon or carob), all the way to bright red (Hibiscus). The color should reflect the herb, and, as with any aesthetic, look good. I recommend using a white porcelain mug or glass so that you can enjoy the color, which is rich, golden and delicate at the same time. Its medium body is nonetheless complex, with strong green (grassy, woodsy) undertones and flowery overtones. It smells of wood and honey, though it is not at all fruity like Chamomile. Drinking this tea, you can surely taste its heartiness, its earthiness. And knowing that it was picked by hand from the mountainsides of such a magnificent land, the cup is absolutely wonderful!

Experiment Like a Greek
Before you begin to mix brews, you should experience Greek Mountain Tea in its purity. As you decide to expand your experience, however, you may find Chamomile a very nice compliment to Malotira. It’s my favorite combination because the bright flower-fruit of the Chamomile flower serves to mellow the serious green tones of the wildcrafted Sideritis. I personally don’t add honey because the honey tones in the flavor are enough for me. Though Nikos, my favorite Greek shop owner, informs me that most Greeks do use honey. I first discovered his shop when I was researching this article. From behind the counter, he was blunt and warm and opinionated to the point of helpful! He refused to let me leave without bundles of Malotira, Greek Sage, and a jar of Wild Thyme Honey from Crete: his personal concoction. He says this cup keeps him going through the winter and summer, and he drinks it all day long. And then he went to the portable burner behind the refrigerated case of feta cheeses, and came back to show me a small, white tin pot that contained soggy flowered stems. Greek Sage has a huge body with a sharp bite. Its flavor is very green and extremely spicy, with mint and camphor overtones. Not a surprise, as it is in the mint family. A forewarning, though, when you attempt this tea: Greek Sage releases a scent very reminiscent of Cannabis. Even alone I raised my eyebrows at myself.