ENGLISH NAME: Mursal Tea, Pirin Mountain Tea
LATIN NAME: Sideritis scardica Griseb.
LOCAL NAMES:
Turkey: (Cultivated only; native name: Mursal çayı)
Bulgaria: Мурсалски чай (Mursalski chai), Пирински чай
COUNTRY: Bulgaria, North Macedonia, Greece, Albania,
Kosovo (not naturally occurring in Turkey, Czechia, or Georgia; may be
cultivated in Turkey)
WHERE TO FIND IT:
Region: Pirin and Rhodope Mountains (Bulgaria), high
mountains of North Macedonia, northern Greece, and western Balkan Peninsula
Elevation: 1000–2300 meters
Terrain: Rocky alpine slopes,
meadows, well-drained calcareous soils
DESCRIPTION:
Mursal Tea is a perennial herbaceous
plant with a woody base, grey-green woolly leaves, and dense clusters of
yellowish tubular flowers. It is well adapted to harsh, high-altitude mountain
conditions and is highly valued for its aroma and medicinal properties.
USABLE PARTS: Aerial parts (leaves and flowering tops)
MEDICINAL
PROPERTIES:
Traditionally used as an
anti-inflammatory, antioxidant, and mild diuretic. Supports respiratory health,
boosts the immune system, aids digestion, and is mildly calming and tonic.
UNDESIRED EFFECTS:
Generally safe; rare allergic reactions possible. Not recommended during
pregnancy without medical advice.
COMBINING WITH
OTHER MEDICINES:
Often combined with thyme, chamomile, or lemon balm in traditional Balkan
herbal blends.
PREPARATION:
Prepared as an herbal infusion by
steeping dried aerial parts in hot water for 5–10 minutes and consumed as tea.
HARVEST TIME:
July to August (during peak flowering).
HARVEST METHOD:
Hand-harvested aerial parts; dried in shade or a ventilated area to preserve
essential oils.
CONSERVATION
(STORAGE):
Store dried herbs in airtight containers, away from light and moisture.