Greek Mountain Tea (Tsai tou Vounou) with Honey and Lemon

Name: Greek Mountain Tea (Tsai tou Vounou) with Honey and Lemon
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Greek
Ingredients: 4½ cups (1065 ml) water, cold, filtered if possible; 12 g dried sideritis (Greek mountain tea), about 4 medium stems with leaves and flowers (roughly 1 loosely packed cup), rinsed and snapped in half to fit the pot; 4 tablespoons (84 g) honey, thyme or other mild honey, plus more to taste; 1 medium lemon, washed; half cut into 4 thin slices, half cut into wedges for serving; 1 stick (3 inches) (7 cm) cinnamon stick (optional)

From the MyKitchenBank Kitchen

A soothing Greek herbal tea made by gently simmering dried sideritis (ironwort) stems, leaves and flowers until golden and fragrant, then sweetened with honey and brightened with lemon. Earthy, lightly floral and naturally caffeine-free.

Prep: 5 min
Cook: 10 min
Wait: 5 min
Total: 20 min
Makes: About 4 cups (950 ml), 4 servings

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Steps

Before you start

Use dried sideritis (Greek mountain tea) sold as whole stems with leaves and flower heads; it is sold in Greek groceries and online.
Rinse the dried stems briefly under cool water to remove dust.
Wash the lemon well before slicing, since the peel is simmered with the tea.
Choose a pot with a lid, at least 1.5-quart (1.5 L) capacity, and avoid a reactive pot with a damaged lining.

1
Rinse the herb
- Hold the dried sideritis stems under cool running water for 5 seconds to rinse off dust, then shake off excess water.
- Snap the stems in half so they fit the saucepan.
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Ready when: Stems are damp and short enough to submerge fully in the pot.
Tip: Don't soak them; a quick rinse is enough.
2
Prepare the lemon
- Cut the lemon in half crosswise.
- Cut one half into 4 thin slices, removing any seeds.
- Cut the other half into 4 wedges for serving.
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Ready when: You have 4 slices and 4 wedges, seeds removed.
3
Bring water to a boil
- Pour the 4½ cups (1065 ml) cold water into the saucepan and add the cinnamon stick, if using.
- Set over high heat and bring to a full rolling boil, about 4 minutes.
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Ready when: Large bubbles continuously break the surface.
4
Simmer the sideritis
- Add the sideritis stems and the 4 lemon slices to the boiling water, pushing the herb under the surface.
- Reduce the heat, partially cover, and simmer gently for 5 minutes.
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Ready when: The liquid turns pale golden-green and smells grassy, floral and slightly honeyed.
Tip: Don't boil hard or for much longer than 5 minutes; the tea can turn bitter and murky.
5
Steep off the heat
- Turn off the heat, cover fully, and let the tea steep for 5 minutes for a mellow flavor.
- Steep up to 8 minutes for a stronger tea.
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Ready when: The tea is a clear, light amber-gold color.
6
Strain and sweeten
- Place 1 tablespoon (21 g) honey in each of 4 mugs.
- Strain the hot tea through a fine-mesh strainer into the mugs, dividing it evenly (about 1 cup/235 ml each).
- Stir until the honey dissolves completely.
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Ready when: No honey streaks remain at the bottom of the mug.
Tip: Taste before adding more honey; the herb has a natural sweetness.
7
Serve with lemon
- Serve hot, each mug with a lemon wedge on the side to squeeze in to taste.
- Sip while steaming, and refill with hot water over the used stems if you like for a lighter second cup.
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Ready when: Tea is hot but comfortable to sip.

Good to know

Tips

Keep the simmer gentle and short to avoid bitterness.
Reuse the stems for a lighter second infusion by pouring boiling water over them and steeping 5 minutes.
Add honey in the mug rather than the pot to preserve its aroma and let each person adjust sweetness.
Use a light-colored mild honey, like thyme or wildflower, so it does not overpower the herb.

Make ahead

Brew the tea through step 5, strain without honey, and refrigerate in a covered jar for up to 2 days. Reheat gently and sweeten just before serving.

Storage & reheating

Best served fresh. Store unsweetened strained tea in a covered container in the fridge for up to 2 days; reheat gently on the stove or in the microwave until steaming. Serve chilled over ice if preferred. Not recommended for freezing, though it can be frozen in ice cube trays for up to 1 month. Keep dried sideritis in an airtight container at room temperature, away from light, for up to 1 year.

Substitutions

honey → maple syrup or sugar. Use an equal volume of maple syrup, or 2 tablespoons (25 g) sugar for the whole batch; flavor will be less floral.
dried sideritis (Greek mountain tea) → dried sage or Greek tea blend with chamomile. Use about 2 tablespoons of dried leaves; the flavor will differ from true mountain tea.
lemon → orange slices. Gives a sweeter, softer citrus note; use 4 thin slices.
cinnamon stick → 3 whole cloves. Adds a warm spice note; remove when straining.