Ingrediends: milled  and loose leaf  dried thyme

From the wide variety of thyme that grow in Armenia, we use only three sorts, which have a relatively mild taste and flavor, and are more usable in Armenian cuisine as thyme tea. 

Armenia is rich with extensive amount of useful plants (nearly 60% of flora). In this population Thyme is among the widely used plants. One of the peculiarities of Armenian Thyme is that its largest part is located in the mountainous areas.Armenians used and continue using Thyme not only in their everyday life as an aromatic drink but also for medical purposes. 

Thyme has a long history of use in natural medicine in connection with chest and respiratory problems.

Thyme tea can be used for cough, bronchitis and chest congestion. In medieval Armenian medicine the thyme has been used to normalize blood pressure, to treat respiratory and digestive diseases. 

Thyme tea increases immunity. It can be used as excellent antistress and antiseptic means.

Thyme tea will arrest gastric fermentation. It is useful in cases of wind spasms and colic, and will assist in promoting perspiration at the commencement of a cold, and in fever and febrile complaints generally. 

Thyme is widely cultivated for its strong flavour, which is due to its content of thymol. Thymol is powerful antiseptic for both internal and external use; it is also employed as a deodorant and local anaesthetic. A variety of flavonoids contained in thyme increase thyme's antioxidant capacity, and combined with its status as a very good source of manganese, give thyme a high standing on the list of anti-oxidant foods.

Thyme is a good source of iron, calcium, manganese, vitamin K and dietary fiber.