Greeks are not known for their love for tea, as the British or the Turkish are. However, when it comes to tea, the first variety that a Greek would mention is ”chai tou vounou”, or Greek mountain tea. Sideritis, as it is officially known, has been used since ancient times as a medicine, as well as a refreshment.

Ancient, medieval and modern Greeks were also using this herb to boost energy and memory, and up to this very day, it is by far the most popular and famous herb in the country. The term ”Sideritis”, actually comes from the name used by ancient Greeks for this herb. Meaning “that which contains iron,” Sideritis was used as medicine since it is perfect for sore throats or the common cold. Anyone who’s been in Greece in winter must have been offered a nice hot cup of mountain tea, which is traditionally consumed without milk. Ancient Greek biologist Theophrastus (372-287 BC) who is considered to be the father of botany, has written that Sideritis, was so named because of its property to heal wounds from iron objects.

These plants tend to live longer than two years and are able to withstand extreme climate changes. This hardy flowering perennial is a staple in Greece as it provides the tea they love to drink and it does so in spades. I wish I had one of those plants growing in my backyard!

Thus, ancient Greeks not only believed it was a refreshment and a remedy for the common winter cold but also a medicine for far more serious conditions, such as injuries. In modern times, the beneficial properties of Greek mountain tea have been known for decades by scientific studies conducted around the world. There is even a recent German study which suggests that Greek mountain tea can even be a powerful friend in our fight against Alzheimer’s disease, which leads to the degeneration of brain cells, due to its energy-boosting properties that keep the brain active. It has to be noted here that the term ”Greek mountain tea” does not actually mean that this variety of tea is solely Greek. The Sideritis variety can be found in abundance in most Mediterranean regions, from the Iberic peninsula all the way to the Asian coast of the Mediterranean Sea. Its consumption, however, is very popular in the southern parts of the Balkan peninsula and in Turkey.