Quick answer: use about 2 g of mountain tea — two or three stems, or a heaped tablespoon of cut tea — per 250 ml of water. Bring the water to the boil, add the tea, simmer gently for 3–5 minutes, then cover and rest for 2–5 minutes before straining.
Method
Six steps to a golden cup.
Mountain tea (Sideritis) is mild, so it wants a little heat and time.
- Choose whole or cut
Whole stems look beautiful and keep their aroma longest; cut tea is quicker to measure. Both brew the same cup.
- Measure
About 2 g per 250 ml cup: two or three whole stems snapped to fit the pot, or a heaped tablespoon of cut tea.
- Boil the water
Bring fresh, cold water to the boil in a small pot — a Greek briki is perfect.
- Simmer
Add the tea, lower the heat and let it simmer gently for 3–5 minutes. This is what draws the full flavour from the stems.
- Rest, covered
Take the pot off the heat, cover it and let it rest for 2–5 minutes.
- Strain and serve
Strain into cups and drink it plain, or with honey, a slice of lemon or a cinnamon stick.
Quantities
How much for a cup or a pot.
| Serving | Water | Mountain tea | Simmer |
|---|---|---|---|
| 1 cup | 250 ml | ≈ 2 g · 2–3 stems | 3–5 min |
| 2 cups | 500 ml | ≈ 4 g · 4–6 stems | 4–5 min |
| Pot for the table | 1 litre | ≈ 8 g · a small handful | 5 min |
| Iced tea (brewed strong) | 1 litre | ≈ 12 g | 5 min, then chill |
Mountain tea is forgiving: a little more gives a fuller, more herbal cup; a little less, a lighter one.
Summer
Iced mountain tea.
Brew a litre with about 12 g of tea — half as much again as for hot tea, because the ice dilutes it. Strain, sweeten while it is still warm if you like, then cool it and put it in the fridge.
Serve over ice with slices of lemon and a few mint leaves. Keep it in the fridge and drink it within a day.
Variations
Three ways to change the cup.
The classic winter cup. Stir the honey in once the tea is drinkable, not boiling.
Simmer a cinnamon stick or a strip of orange peel with the stems.
Add a few leaves of lemon verbena or a pinch of chamomile for a softer, citrusy cup.
Avoid
Four common mistakes.
- Too little tea. Mountain tea is mild; two or three stems per cup is the minimum for a proper flavour.
- Steeping it like a tea bag. A quick dip in hot water gives a pale, thin cup — simmer the stems for a few minutes.
- No lid. Cover the pot while it rests so the aroma stays in the tea.
- Storing it by the stove. Heat and steam fade dried herbs. Keep mountain tea in a closed jar in a cool, dark cupboard — see how to store dried herbs.
FAQ
Frequently asked questions
Does Greek mountain tea contain caffeine?
No. Mountain tea is a herbal infusion made from Sideritis and contains no caffeine.
How long should I boil mountain tea?
Simmer it gently for 3–5 minutes, then let it rest, covered, for 2–5 minutes before straining.
How much mountain tea per cup?
About 2 g — two or three stems, or a heaped tablespoon of cut tea — per 250 ml of water.
Can I drink mountain tea cold?
Yes. Brew it stronger, chill it and serve it over ice with lemon. Keep it in the fridge and drink it within a day.
Can I re-use the stems?
You can brew them a second time, but the cup will be lighter. For the best flavour, use fresh stems each time.
Can I use tea bags instead?
Yes — steep one bag per cup in freshly boiled water, covered, for 5–7 minutes. See our tea bags.