Two things have been very consistent the last couple of weeks. I’ve written a lot about weird herbs lately, and I’ve been spending a lot of time at my parents’ house. I was starting to wonder if both were somehow – cosmically – connected. Proof showed itself on Saturday.
My sibling/roommate failed to tell me that our dryer was kaput. I had to learn of this morsel o’ knowledge while on the phone with my mother. Being the kind soul that she was, she offered up their dryer in case I had to do laundry. That was a given since I was one of those poor souls who worked a job that required a uniform. Weekly laundry travails were necessary.
Doing laundry at my parents’ house; I felt like a college student again.
Originally, though, my plan for the evening was to dip into a giant bushel of Greek Mountain “tea” I received from a new outfit called Klio Tea.
Heck with it, I thought. I’ll just brew it at my parents’. I packed a kettle, a cup, the Klio bag, and my clothes – all in a laundry basket – and off I went.
The good Nicole “Tea For Me Please” Martin had sent Klio Tea my way. My love for all things “Greek” and “Mountain” were common knowledge in the tea community. I first wrote about that fascinating herb back in 2010, and I’d extolled its virtues in one form or another ever since.
What was unique about Klio’s offering was the emphasis on orthodoxy. Sure, I’d had Greek Mountain before, but I honestly couldn’t tell you where it came from. This was the first outfit that was transparent about the origin and picking standards of the product they carried.
This particular batch hailed from Mount Othrys (wherever that is), and was organically sourced and unprocessed. They simply picked it, cut the stocks if necessary and packed it. What I hadn’t known this entire time was that the herb was picked fresh; no oxidation was meant to occur. Most herbs were dried before packing so that they could decoct or infuse better with water.
The freshness showed.
Upon first opening the bag at my parent’s house, the kitchen was bombarded with a scent of Mediterranean wilderness. Equal parts honey lemon and mint plumed through the air. A long time had passed since I last prepped Greek Mountain “tea”. I was oddly nostalgic for the smell.
For brewing, Klio didn’t even bother trying to explain it on their site. It’s kinda hard to describe; I should know. Instead, they did something better, and offered up this instructional video:
Their guide was “close” to my approach, but I preferred it another way. Putting a handful of herb stocks in, and boiling it for ten minutes, then decanting. No additional infusing.
Either process resulted in a yellow-to-amber liquor . . . and a kitchen that smelled like a Greek hillside. It was just as wonderful a sensation as always. I even shared the results of my labors with my mother – who was getting over a cold. (Since that’s what the herb was known for.)
Did I like it? Answer: Does a Greek philosopher ask too many questions? Of course I bloody well liked it! It was like lathering my body in the finest oils, taking a hot bath in flowers, and being waited upon by nubile maidens from a neighboring village. All the while being spoon-fed fresh lemons from a chained cherub.
But . . . that’s not an image I would ever share with my parents.
Oh, would you look at that . . . laundry’s done.