Çaj mali

Ingredients

Infusion

• 20 gdried mountain tea stalks with flowers, Sideritis raeseri, about 4 whole stems
• 1 litrecold water

To finish

• 3 tbspmountain honey
• 1lemon, cut into wedges
• 2strips lemon peel, optional
• 1short cinnamon stick, optional

Directions

1. Break the dried stems into 4 cm lengths, flowers and all, and rinse them briefly under cold water to wash off dust from the drying racks.
2. Put them into a pan with the cold water and the lemon peel and cinnamon if using. Starting cold, not adding to boiling water, is what draws the resinous oils out of the woody stalk.
3. Bring slowly to a boil over medium heat, which should take about 8 minutes.
4. Once it boils, cover and cut the heat to the barest simmer for 5 minutes; the water turns pale gold and smells of hay, honey and pine.
5. Take the pan off the heat and let it stand, still covered, for 5 more minutes to draw a deeper colour without any bitterness.
6. Strain into a warmed pot or straight into glasses through a fine sieve.
7. Stir honey into each glass off the boil, never into boiling liquid, so the aroma and the enzymes survive.
8. Serve very hot with a lemon wedge on the side, to be squeezed in by each drinker to taste.

Technique

• The plant is ironwort, Sideritis, harvested in the high summer on the Albanian and Macedonian mountains and dried whole in bunches hanging upside down in shade.
• The whole stem is used, not just the flower head. Most of the aromatic oil sits in the woody stalk, which is why the brew is simmered rather than steeped like a leaf tea.
• It contains no caffeine, so it is drunk at any hour, and Albanian households treat it as the standard remedy for colds and sore throats.

Substitutions

• Greek tsai tou vounou and Bulgarian mursalski chai are the same genus and behave identically in the pot.
• No fresh honey: a spoon of grape molasses gives a darker, more mineral sweetness.

Variations

• Northern highland households add a few dried apple slices to the pan for a fruitier brew.
• In summer it is boiled strong, cooled, sweetened with honey and served over ice with lemon.

History

Sideritis gathered on Albanian highlands and taken through winter as a remedy for colds.

Frequently asked questions

What is Çaj mali?

Çaj mali is a drink from Albania: infusion of dried mountain ironwort stalks, drunk hot with honey. Sideritis gathered on Albanian highlands and taken through winter as a remedy for colds.

How long does Çaj mali take to make?

Çaj mali takes 5 min of preparation and 15 min of cooking. The recipe makes 4 cups. It is rated easy to make.

What can I substitute in Çaj mali?

Yes, within limits. Greek tsai tou vounou and Bulgarian mursalski chai are the same genus and behave identically in the pot. No fresh honey: a spoon of grape molasses gives a darker, more mineral sweetness.

What is the most important thing to get right in Çaj mali?

Stir honey into each glass off the boil, never into boiling liquid, so the aroma and the enzymes survive.