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26 APRIL 2018

Tea with the aroma of Chios mastic


Unique and sweet smelling, Chios mastic is one of the most fascinating products originating from Greece with its wide culinary and cosmetic character and a multitude of medical and pharmaceutical uses. Its rare, sweet aroma and bitter-sweet taste together with the freshness of conifers cannot be forgotten by those who try it.

This product comes from the resinous teardrop-shaped secretion of the mastic tree or Pistacia Lentiscus var.  Chia) which secretes from its trunk and large branches after their surfaces have been scored by the producers.

The precious teardrop is cultivated and produced exclusively on the southern part of the island of Chios in the famed Mastichochoria (Mastic villages). The unique microclimate with its mild winters and dry summers in combination with traditional cultivation methods, among other factors, all contribute to the production of this quite unique product. 

Renowned from antiquity for its many pharmaceutical and healing properties and applications, Chios mastic boasts antibacterial and antioxidant properties, contributing to the smooth functioning of the heart and blood vessels. Traditionally it has been used to relieve conditions of the gastrointestinal system, while it is also known to be effective in aiding oral hygiene and fighting halitosis.

At Tea Route, true to our tradition of wedding tea from the east with those distinct aromas and flavours of the Mediterranean, we have now added to the two existing Chios mastic and green tea blends, a new one for those who love black tea. We invite you to give it a try:

  Mastic Chai 
An intensely aromatic and slightly spicy blend in which the dominant Chios mastic is combined with green tea, whose flavours are brought out by its accompanying hot spices, such as cinnamon, fennel, cardamom, clove, pepper and nutmeg. 

Teardrop of Chios island 
A refreshing blend with a green sencha tea that merges the clean and sharp aromas of lemon with the nutty, earthy notes of almond and pistachio.  With its characteristic, fine aroma, Chios mastic is an ideal round-off to the mixture. Equally enjoyable hot or cold.

Rose of Chios island
Intensely aromatic, sporting an aristocratic black-tea base, it marvellously combines fragrances from our tradition. In playing the lead role, Chios mastic is accompanied perfectly by the sweet and sour, with notes of black pepper, rose petals and bitter rich cocoa beans.   A tasty, bitter-sweet brew which leaves a long after-taste with the aroma of Chios mastic.



Panna cotta Mastic Chai (a variation of the recipe at

250ml of milk
250ml of cream
25g of sugar
2 teaspoons of tea leaves Mastic Chai or Rose of Chios island placed in a filter
5g of sheets of gelatine

1. Soak the gelatine sheets 
2. In a medium-sized saucepan, stir the milk, cream, sugar and tea leaves you put in the filter over a medium heat. As soon as it begins to boil remove the saucepan from the heat.
3. Remove the filter with the tea leaves.
4. Strain the gelatine sheets, put them in the saucepan and stir well. 
5. Divide the cream into 4 small cups, allow them to cool a little and place them in the fridge for at least 3 h



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