Kashmiri Kahwa is not just a tea — it is a centuries-old ritual from the Kashmir Valley, traditionally served at weddings, festivals and cold winter mornings. Here is the journey of how our Kashmiri Kahwa Green Tea goes from mountain garden to your cup.
Step 1 — The Tea Base: Darjeeling Green
It starts with hand-picked green tea leaves from the high altitude gardens of Darjeeling. These leaves are withered, rolled and dried without oxidation — preserving their natural green colour, grassy aroma and antioxidant content.
Step 2 — The Spice Blend
Authentic Kahwa requires whole spices — not powders. We blend green cardamom, cinnamon bark, cloves and a touch of saffron strands. Each spice is sourced for quality and freshness, then blended by hand in precise ratios to achieve the warm, aromatic balance Kahwa is known for.
Step 3 — The Blend
The green tea and spice blend are combined and tested for flavour consistency before packaging. No artificial flavours, no added colours, no shortcuts.
How to Brew It
Bring water to 80°C (not boiling — boiling water makes green tea bitter). Steep for 2–3 minutes. Add a few saffron strands and a teaspoon of honey for the full Kashmiri experience.
Every cup of our Kashmiri Kahwa carries the warmth of the valley and the clarity of the mountains.