August 26, 2026
Mastiha: The Tears of Chios - Complete Guide to Greek Mastic
There is a tree that grows across the whole Mediterranean, but which produces its aromatic resin in commercial quantity on one island only — and nobody has ever fully explained why.
That resin is mastiha, also called mastic or "the tears of Chios". It has been traded for over 2,500 years, was once worth its weight in gold, and remains one of the most distinctive flavours in Greek food and drink.
What Is Mastiha?
Mastiha (Greek: Μαστίχα) is a natural resin harvested from the mastic tree, Pistacia lentiscus var. Chia. When the bark is scored, the tree weeps a clear sap that slowly hardens in the sun into small, brittle, translucent drops.
Those drops are the "tears". They are collected by hand, cleaned by hand, and sorted by hand — a process that has barely changed in centuries.
The tree grows all over the Mediterranean. But only in the southern part of Chios does it produce resin in usable quantities. The accepted explanation is a particular combination of soil, microclimate and volcanic geology, though it has never been successfully replicated elsewhere.
The Mastic Villages
Production is concentrated in the Mastichochoria — the mastic villages of southern Chios. These are remarkable places: fortified medieval settlements built as defensive mazes, with narrow lanes and interconnected houses designed to protect an extraordinarily valuable crop from pirates.
Under Genoese rule the mastic trade was controlled with severity — theft could carry brutal punishment. The Ottomans later reserved much of the harvest for the Sultan's court.
In 2014, UNESCO inscribed the know-how of cultivating mastic on Chios on its Representative List of the Intangible Cultural Heritage of Humanity. Chios mastiha also holds PDO status in the European Union.
How Mastiha Is Harvested
The harvest, known as kentima, runs through summer and is extraordinarily labour-intensive:
- The ground is cleared beneath each tree and dusted with fine white clay, creating a clean surface for the falling resin.
- The bark is scored with dozens of small, careful incisions.
- The tree weeps. Sap seeps out and hardens over two to three weeks into teardrop-shaped crystals.
- The tears are gathered by hand from the ground and the trunk.
- Each piece is cleaned individually, washed, and sorted by size and clarity — work traditionally done by the women of the villages over the winter.
A mature tree yields only around 150–200 grams per year. That scarcity is precisely why mastiha has always been expensive.
What Does Mastiha Taste Like?
Mastiha is genuinely hard to compare to anything else. Most people describe:
- Pine and cedar — resinous and forest-like, but clean rather than heavy
- A cooling sensation, faintly like a very mild mint or eucalyptus
- Subtle sweetness with herbal, almost floral notes
- A long, clean finish that lingers pleasantly
If you have never tried it, the first sip of a mastiha liqueur is usually a surprise — and then quickly becomes moreish.
How Mastiha Is Used
Mastiha liqueur
The best-known use outside Greece. Sweet, aromatic and usually served ice cold in a small glass as a digestif, or increasingly as a cocktail base. It works beautifully with tonic, soda and lemon, or in a spritz.
Chewing gum
Mastiha is the original chewing gum — the English word masticate derives from it. Chios gum is still made today and has a clean, resinous taste quite unlike commercial gum.
Sweets and desserts
Used in submarine (a spoonful of mastic fondant in cold water), ice cream, loukoumi, halva, and traditional spoon sweets.
Baking and cooking
Ground into a powder with a little sugar and used in Greek Easter breads such as tsoureki, in biscuits and in some savoury dishes. A very little goes a long way — it can turn bitter if overused.
Traditional wellbeing
Mastiha has been used in traditional Mediterranean medicine for centuries, particularly for digestion and oral health, and it continues to be the subject of scientific research. It is widely sold as a supplement in capsule form.
This is background, not medical advice — please speak to a healthcare professional about any health concerns.
Our Mastiha Selection
We stock mastiha in most of its forms, from spirits and liqueurs to sweets, gum and sparkling water.
One of our bestsellers, and the classic introduction to mastiha. Superb ice cold or with tonic.
Named for the tears themselves. Smooth, aromatic and beautifully balanced.
The original chewing gum, still made on Chios. Clean, resinous and refreshing.
A refreshing non-alcoholic way to enjoy mastiha. Also available in lemon and cucumber.
Pure Chios mastiha in capsule form, for those who take it as a supplement.
Browse the full mastiha range →
How to Serve Mastiha Liqueur
- Ice cold, neat. Keep the bottle in the freezer and serve in a small chilled glass. This is how it is drunk in Greece.
- With tonic. One part mastiha to two parts tonic, plenty of ice, a slice of lemon. Excellent in summer.
- Mastiha spritz. Mastiha, prosecco and soda over ice.
- Over ice cream. Poured over vanilla or pistachio ice cream as an affogato-style dessert.
- In coffee. A small measure in a freddo espresso is a genuinely good combination.
Frequently Asked Questions
What does mastiha taste like?
Pine and cedar with a cooling, faintly minty edge and gentle sweetness. Distinctive and unlike anything else — most people take a sip to understand it.
Why is mastiha so expensive?
It grows commercially on one island, each tree gives only about 150–200 grams a year, and every stage of harvesting and cleaning is done by hand.
Is mastiha the same as ouzo?
No. Ouzo is anise-flavoured and turns cloudy with water. Mastiha is resin-flavoured, stays clear, and is usually sweeter and lower in alcohol.
Can you cook with mastiha?
Yes. Crush the crystals with a little sugar into a fine powder, and use sparingly — a pinch is enough for a whole loaf of tsoureki. Too much turns bitter.
Is mastiha only from Chios?
The mastic tree grows around the Mediterranean, but only southern Chios produces resin commercially. Chios mastiha holds PDO protection.
How should mastiha liqueur be stored?
Keep it in the freezer or fridge once opened. It will not freeze solid, and it is best served very cold. It keeps well for a long time.
Where to Buy Mastiha
Genuine Chios mastiha products are hard to find outside Greece, and quality varies considerably between producers. We ship authentic mastiha spirits, liqueurs, sweets and gum directly from the Eastern Mediterranean.
Browse our mastiha collection, or explore our wider range of Greek products and traditional liqueurs.
More from the Eastern Mediterranean drinks cabinet: read our guides to Zivania and Commandaria.