Thyme

About this tea

Thyme (Thymus vulgaris), symbol of courage to ancient Greeks, has flavoured food and scented homes for millennia. Roman soldiers bathed in thyme water before battle, while medieval knights wore thyme sprigs from admiring ladies. This tiny herb is remarkably aromatic - before refrigeration, thyme was packed with meats to keep them. The essential oil thymol still appears in mouthwashes and cough syrups. Wild thyme carpets Mediterranean hillsides with purple blooms.

Multiple thyme varieties exist, but common thyme works best for tea. Harvest before flowering concentrates essential oils in the tiny leaves. The labor-intensive stripping of leaves from woody stems adds to cost. Quality dried thyme retains gray-green color with intense aroma. Lemon thyme offers citrus notes but a gentler aroma.

The flavor profile is intensely aromatic: warm and peppery with subtle mint undertones. There's slight bitterness balanced by earthy sweetness. The volatile oils create a mild tingling numbness in the mouth. Some varieties offer lemon or orange notes. The warming sensation spreads through chest and throat. The pale amber liquor releases a penetrating, resinous aroma.

Brewing recommendations: Use 1 teaspoon (2g) dried thyme per 250ml cup with water at 95°C (203°F). Steep covered for 10 minutes to extract the volatile oils. Strain carefully - tiny leaves escape most strainers. Combines well with honey and lemon. Inhale the steam as you drink - half the pleasure is in the aroma.

A winter staple in Mediterranean kitchens for as long as anyone can trace. Safe for most people including children (in weak dilution). Avoid therapeutic doses during pregnancy. The strong flavor means it's often combined with other herbs. In cooking, partners with Mediterranean flavors.