The cultivation
The process begins in January with the pruning and care of the mastiha tree and lasts until June. At that time, the ground is cleaned and covered with white soil, which will hold the Mastiha when it drips from the tree.
In July, the “kentima” of the mastiha tree begins. The mastiha growers carve the trunk and branches of the tree with a sharp tool, allowing its tears to be released. The tears run down the trunk and are collected after 15–20 days. The entire process lasts a total of 75 days.
In September, the cleaning of Mastiha begins in the producers’ homes, through sieving, sorting and washing with natural water. The process is completed at the Chios Mastiha Growers Association, with the support of mechanical means. Finally, the Mastiha is classified into different qualities with the help of color sorters.
Mastiha appears like a tear at the carved points and flows drop by drop onto the ground. Its form is crystalline and its initial taste is rather bitter, but this soon fades, leaving behind a distinctive aroma that gives it its uniqueness.