{"id":4551,"date":"2019-01-29T09:59:15","date_gmt":"2019-01-29T06:59:15","guid":{"rendered":"https:\/\/newagri.org\/producing-greek-mountain-tea\/"},"modified":"2024-11-07T15:26:31","modified_gmt":"2024-11-07T12:26:31","slug":"producing-greek-mountain-tea","status":"publish","type":"post","link":"https:\/\/newagri.org\/en\/success-stories\/producing-greek-mountain-tea\/","title":{"rendered":"Producing Greek Mountain Tea"},"content":{"rendered":"

Meet Vasilis<\/strong><\/p>\n

Vasilis Kostopoulos, 22, grows Greek mountain tea, or tsai tou vounou<\/em>, in the Pierian mountains, near Mount Olympus. Since he was a boy, he loved nature, loved the forest and the rich smell of the mountains. In 2007, when he was 10 years old, his father Konstantinos, a producer of beans and tobacco, was the first to get involved with the production of tea. Until then, no one in Elatochori grew it in such large quantities. \u201cMy father saw others growing and selling tea and decided to give it a try,\u201d Vasilis said. \u201cHe owns 35 stremma (3.5 hectares) of land, and when I told him I wanted to grow tea myself, he gave me my first stremma–and not only the stremma, but his knowledge and advice as well. \u2018Keep going,\u2019 he always tells me. \u2018Don\u2019t give up when there are difficulties.\u2019\u201d<\/p>\n

From his father, Vasilis inherited a stubborn dedication to his work. \u201cWe\u2019re very close, he and I, and we have a good working relationship. He was very happy with my decision to follow in his footsteps, and now my parents and I work side by side in the fields.\u201d<\/p>\n

Indeed, as I interviewed Vasilis over coffee at the Atrion Hotel, I noticed he had a maturity that seemed rare for his age. He likes house music, and after our interview, he changed into a white button-down shirt to DJ at a bar. During the winter, he works at the Ski Center in Elatochori and rides his mountain bike through the many trails around the village. \u201cI don\u2019t have as much time as other guys my age to hang out with friends, to go on walks or swim at the beach,\u201d he said. \u201cBut to me, it\u2019s worth it.\u201d<\/p>\n

Producing Greek Mountain Tea<\/strong><\/p>\n

Greek mountain tea is a single varietal herbal tea made from the dried flowers, leaves, and stems of a Greek herb known as sideritis or ironwort. Popular in the Mediterranean and the Balkans, sideritis was known to the ancient Greeks, who supposedly named it for its ability to heal wounds caused by iron weapons in battle. The herb grows only in the mountain regions of Greece, at elevations of 900 meters (3000 feet), and is prevalent on the slopes of Mount Olympus. The plant has a woolly stalk, spear-shaped leaves, and small, fragrant yellow flowers.<\/p>\n

Vasilis has been producing Greek mountain tea since 2015. He owns ten stremma and plans to add another five. Each stremma yields 110-150 kilos of tea. During the harvest season in May and June, the tea grows densely in the fields, and 20 people collect it by hand during the day when it is dry. \u201cI love collecting the tea and smelling it all around me. It\u2019s a beautiful working environment,\u201d Vasilis said. A good worker can collect 12-15 kilos of tea per day, and it takes approximately four days to harvest one stremma.<\/p>\n

\u201cWe had a difficult season this past year,\u201d Vasilis said. \u201cIt rained a lot, and the tea can only be collected when it is dry.\u201d Depending on environmental factors, it takes 10 to 15 days for the tea to dry in the warehouse on giant pallets.<\/p>\n

Vasilis sells his tea for \u20ac7-8 euros per kilo. Tea with an organic designation, which must be grown naturally without fertilizer or additives, fetches a higher price, \u20ac11-12 euros per kilo. \u201cIt takes three years to have a fully organic stremma,\u201d Vasilis said. \u201cMost of my father\u2019s stremmata are organic, and I\u2019m two years into preparing another.\u201d<\/p>\n

Vasilis and nine other tea producers in the region will receive training and advice from New Agriculture for a New Generation over the next three years. \u201cOur mentors ask us what production problems we have and help us find solutions,\u201d Vasilis said. \u201cThey also provide advice about how to package and sell the tea. So far, the most important lesson I\u2019ve learned is to open your mind, to think outside the box.\u201d Through the program, Vasilis has also met other tea producers from nearby villages, and they\u2019ve started to work together.<\/p>\n

Expanding the Business<\/strong><\/p>\n

\u201cWhen my father gave me my first stremma, I had to decide how to run it,\u201d Vasilis said. \u201cLike many young men, I dreamed of doing something larger than my father, of making the most out of what he had given me.\u201d Vasilis currently sells his tea in Serres, Katerini, Thessaloniki, and Athens. He\u2019s constantly experimenting, looking for new ways to package his tea and expand to new markets. \u201cI want to be able to sell outside of Greece,\u201d he told me. \u201cLots of people haven\u2019t heard about tsai tou vounou, but Mount Olympus is a brand name that could help to highlight some of the tea\u2019s special properties.\u201d<\/p>\n

Sideritis, as I learned, has a variety of health benefits. It has traditionally been used to aid digestion, strengthen the immune system, and ease stress. Recent scientific studies support its popular use to prevent colds, flu, and allergies: sideritis is considered a potent antioxidant whose essential oils have antimicrobial and antifungal properties. Certain compounds of the plant may even help to prevent cognitive disorders like Alzheimer\u2019s and dementia. The tea is naturally caffeine free and has a golden-brown color when brewed. It pairs well with honey and a slice of lemon.<\/strong><\/p>\n

\u201cI want to create tea blends with other aromatic herbs like lavender, mint, and chamomile,\u201d Vasilis said. \u201cI\u2019m also experimenting with iced tea mixed with fruit combinations for a light and refreshing summer drink. Tsai tou vounou can even be used to add subtle flavor notes to foods like baked bread and meat dishes.\u201d<\/p>\n

On Saturday evening, Vasilis spoke with the participants from our Train the Trainers program in Elatochori and gave them each a beautiful bouquet of his tea tied in brown twine because, he said, \u201cWhen the plant is cut up, it loses all its beauty.\u201d<\/p>\n

\u201cI want to have something to give my children,\u201d Vasilis told me. \u201cI want to be able to live off my work, and I want to offer my children a way to live. The advice I\u2019d give my children is the same advice that my father gave to me: We strive and we struggle, but you\u2019ve got to keep at it. Keep trying.\u201d<\/p>\n","protected":false},"excerpt":{"rendered":"

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