Kashmiri Kahwa Tea – Green Tea with Spices, 50 g | The Vintage Hill Teas

Kashmiri kahwa made with Himalayan green tea leaves and the spices used in Kashmiri kitchens, packed in 50 g. The cup is sweet and deeply aromatic rather than grassy, and it is traditionally finished with sugar and a scatter of nuts. It also works as the base for pink tea, the Kashmiri noon chai.

Key Features

• Himalayan green tea leaves blended with Kashmiri spices and saffron
• Tasting notes: sweet, deep and aromatic, with a rich flavour
• Caffeine: medium to high
• Hot brew suits it best
• Doubles as a base for pink tea or Kashmiri noon chai

How to Brew

Use one teaspoon per cup in water around 85 C and steep three to four minutes so the spices open up. To drink it the Kashmiri way, add sugar and top the cup with crushed almonds or walnuts. For noon chai, use it as the leaf base and follow the longer boiled preparation; the brand's recipe blog has one such method.

Product Details

• Net quantity: 50 g
• Type: loose leaf spiced green tea
• Storage: airtight, away from sunlight, heat and moisture

Good to Know

• Contains spices; if you add the traditional nut topping, note that nuts are a common allergen
• Saffron strands vary naturally in colour and quantity from batch to batch

FAQs

Do I have to add sugar and nuts?

No. It drinks well plain. The sugar and nuts are the traditional Kashmiri finish, not a requirement.

Is this the same as noon chai?

Not as brewed. It serves as the base for pink tea or noon chai, which is prepared differently and takes considerably longer.

Will it taste bitter?

Only if you use fully boiling water or steep it far too long. Let the kettle settle first and keep the steep under four minutes.

How many cups does 50 g give?

Roughly 25 cups at a teaspoon per cup, depending on how strong you brew it.

Country of Origin: India Sold by: The Vintage Hill Teas Fulfilled by: EarthBased