The process of harvesting Chios mastiha involves clearing away the soil around the roots of each tree. This is followed by cutting into the bark to allow the sap to seep out. Once the resin has dried it is then gathered and cleaned by hand during the winter months. It’s slow, seasonal work done in the villages of southern Chios. That pace is a big part of why real mastiha costs what it does.
By Carl J., Owner · Last updated October 26, 2026
What happens to a Chios mastiha tree before scoring starts?
The tree and the ground beneath it are prepared for months before any resin flows. Chios mastiha comes from a variety of the mastic tree, Pistacia lentiscus var. Chia, and it only yields this resin in the south of the island.
According to UNESCO’s listing for the know-how of cultivating mastic on Chios, men handle fertilizing and pruning the trees in winter. Then, from mid-June, women sweep, level and clean the ground around each trunk.
That cleared circle has a name. The Regional Unit of Chios explains in its guide to mastiha cultivation that growers create a smooth surface called “the table” and cover it with white calcium carbonate powder. The powder doesn’t change the resin. Instead, it gives falling drops a clean, bright surface to land and dry on.
Anyone asking “how is Chios mastiha harvested” should start here, because this step matters more than it looks. The cleaner the table, the cleaner the mastiha that’s eventually collected, and the less cleaning it needs later.s C. Then it was tested after days of storage. So you could have a softer test on a gum and a harder test on the same piece of gum.
WHow does scoring mastic trees actually work?
Growers make small cuts in the bark, and resin slowly seeps out of each one. Scoring mastic trees is called kentima or kentos on Chios, and it’s the most important phase of the whole process.
The cuts are small and shallow. One grower source, the mastic.gr site, describes incisions of about 10 to 15 millimetres long and 2 to 3 millimetres deep. Bigger trees simply get more cuts.
Scoring also doesn’t happen on one day. We score multiple times between mid July and late August to ensure that damage is spread across the tree over a period of time. The flow of resin begins to run down the trunk or drip onto the surface of the table. The resin will then begin to set in the sun over the next few weeks.
Here’s what each scoring pass involves:
- A sharp, purpose-made tool cuts through the bark of the trunk and main branches
- Early-morning work, since summer heat in southern Chios is intense by midday
- Spacing the cuts so the tree isn’t overworked in one session
- Leaving the resin alone until it has fully solidified
The clear drops that form are what people call the “tears of Chios.” If you’ve wondered what’s actually happening inside each tear, our complete guide to gum mastic explains the resin itself.
What does the mastiha harvest season look like month by month?
It runs almost all year, even though the resin itself only flows in summer. The mastiha harvest season is really a cycle, with each stage feeding the next.
| Time of year | What growers are doing | Why it matters |
| Winter | Pruning and fertilizing the trees | Keeps trees healthy for next summer’s resin |
| Mid-June onward | Sweeping, levelling and whitening “the table” | A clean surface means cleaner tears |
| Mid-July to late August | Scoring the bark in repeated passes | This is when the resin actually flows |
| Late summer into autumn | Collecting the hardened tears | Larger pieces come first, then smaller ones |
| Autumn through winter | Washing and hand-cleaning every piece | Removes soil, leaves and bark |
| After cleaning | Delivering to the growers’ association | Sorting, grading and packing for sale |
The exact time will vary from year to year depending on the weather but if you’re wondering when is mastiha harvested then it’s busy between July and early autumn.
How are the tears collected and cleaned?
Gradually, and almost entirely by hand. Once the resin hardens, growers pick it up in stages, then spend the colder months cleaning it piece by piece.
The Regional Unit of Chios notes that the largest pieces, called “pita,” are collected first. After that, growers gather the resin still clinging to the trunk and branches. The harvest is then stored somewhere cool until cleaning begins.
Cleaning is the longest step by far. First, soil and leaves are removed. The mastiha is then washed and left to dry. Traditionally it is also sifted by women in small groups. All the grains are checked with sharp knives to remove any bark or impurities. This is very slow and tedious but often becomes a social event as people sit down and chat while they work.
This harvesting technique is handed down by family farmers throughout the 24 Mastic villages of Southern Chios (Mastichochoria). The process of scoring and harvesting is taught to younger generations by elder family members. This method was added to UNESCO’s Intangible Cultural Heritage list in 2014.
What role does the mastiha growers association play?
The place where all growers’ harvest goes. The Chios Gum Mastic Growers Association is a co-operative that collects natural Chios mastiha produced by the growers and sells it in Greece and abroad.
People searching “mastiha growers association” usually want to know whether it matters for buyers. Yes. The mastiha that has been cleaned by the growers is then classified into sizes and qualities to produce the different grades which are on sale (large tears, small tears, fine etc.
That’s also why labels matter. Our guide to authentic Chios mastic gum covers protected origin and how to spot the real thing. For what each grade and tear size means on a label, see our Chios mastiha gum guide.
Why does the harvest change the mastic you buy?
Almost every quality is affected by the harvesting process. The size, clarity, purity and cost all come down to how it is harvested on the island.
If you have ever wondered how mastiha is made then the truth is it isn’t really made. It is gathered. There are no additives and the most important part is making sure the resin stays pure.
Here’s how that shows up in your hands:
- Tear size depends on how the resin dripped and hardened, which is why small and medium tears are sold separately
- Clarity comes from clean drying and careful handling
- Price reflects months of hand labour for a small yield per tree
For a closer look at choosing between sizes, read our comparison of small and medium mastic tears.
Where can you buy hand-harvested Chios mastiha?
Right here. Titans Jaw sells pure Chios mastic gum in small and medium tears, so you can choose the size that suits your chewing routine.
Now that you’ve seen how Chios mastiha is harvested, step by step, it’s easier to see why each tear is worth chewing slowly. Browse the Titans Jaw shop to compare sizes, or start with our small tears mastic gum. That covers the mastiha harvest process explained from tree to tin.
Frequently asked questions
1. How is mastiha harvested?
There are 4 main steps: preparation, incising, collection and cleaning. The incisions are made by the growers in small cuts on the trunk. The resin then exudes and solidifies. This is then collected in stages. Almost every part of the process is done manually and takes most of a year to complete.
2. When is harvest season?
The incising is usually done between mid July and late August. Once solidified the resin is collected. Preparation begins around mid June. The cleaning process then begins and continues into Autumn and Winter. Most of the year the growers will be very busy.
3. Why is it done by hand?
It is such a delicate process that machines cannot perform it. Small, precise cuts have to be made on each tree. The tears have to be collected without crushing them and they should not be contaminated. During the cleaning process each grain has to be checked which can only be done well with careful hands.
4. How much does one tree yield?
Not much. Most sources put an average tree somewhere around 100 to 200 grams of mastiha a year. Older, larger trees can produce more, while young trees produce very little. That small yield is a major reason genuine mastiha is expensive.
5. Does harvest method affect quality?
Yes. A clean “table” under the tree, careful collection and thorough hand-cleaning all lead to clearer tears with less debris. Rushed or careless handling can leave grit and bark in the resin, which lowers its grade.
6. Can mastiha be produced anywhere other than Chios?
Not with the same result. The mastic tree grows elsewhere in the Mediterranean, but this variety only yields its prized resin in southern Chios. The island’s soil and climate are a big part of why. That’s also why the name is protected in the European Union.
7. Does scoring harm the mastic tree?
Not when it’s done properly. The cuts are small and shallow, and growers space them out across the season. Trees are cared for year-round, and many stay productive for decades.
8. How long does it take mastiha to go from tree to shop?
Usually many months. Resin scored in summer is collected in late summer and autumn, then cleaned through the winter before it’s delivered, graded and packed. So the mastiha you buy reflects close to a full year of work.
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This article is general information, not medical or dental advice. If you have jaw pain or a jaw condition, please speak with a dentist or doctor.