Sideritis syriaca grows wild across the mountains of Crete, part of a broader family of around 150 related species found across the Greek mainland and the Balkans — cousins like Sideritis scardica turn up in other mountain teas from the region. Locals have long called it Ironwort, or Shepherd's Tea, after the shepherds who traditionally gathered it by hand in the hills. People have brewed it for its distinctive herbaceous character for millennia, and it carries a long history of traditional use, going back at least as far as Dioscorides in the first century CE, who recommended it for a wide range of ailments, particularly to support the immune and respiratory systems. Some more recent research has looked at whether Sideritis extracts affect blood pressure, though that remains a traditional and investigational use rather than an established one.
In the cup, it's bright and zingy, with a citrus and lemon character running through the herbaceousness, a honeyed sweetness, and a cooling, peppermint-like edge that borders on medicinal. It contains no caffeine, which makes it a fair option if you're cutting back.
To brew it, break up the dried leaves and stems and place them in a filter or infuser. Pour water at a full boil, 100°C, over it and let it steep for about 7 to 8 minutes to draw out the full flavour. It can be taken with honey or a squeeze of lemon, or on its own with nothing added.
