Did you know that if you asked for a cup of Qahwa in Dubai or a cup of Kahve in Istanbul, you would be served coffee? But in Kashmir, Kahwa, Kehwa or Qehwa are all names for one magical tea, which is a rich blend of green tea, spices, nuts, saffron, and rose petals. This is Kashmiri Kahwa, all at once a beverage and a coming together of ingredients either sourced or grown locally.

You may call it by any name, but the meaning it invokes is always deeply connected to Kashmiri tradition. When you enter a Kashmiri home, nothing symbolises its hospitality than a steaming cup of Kahwa, Kehwa or Qehwa. And tea by any of those names is just as sweet.

It’s Not a Name. It’s a Point in History.

The first Kahwa leaves travelled to India from Persia down the Old Silk Road. The first cups of Kahwa tea were probably made in richly embellished copper samovars. These had already journeyed from Russia to Persia before it made its way to Kashmir. So, the concoction of tea leaves, spices and nuts brewed here was already a confluence of cultures. But Kashmiris would absorb this, giving it a unique identity, which reflected their own.

The name was probably drawn from the Turkish word Kahve, which was inspired by the Arabic Qahwa. But both of these were names for coffee, not tea. Yet this became the word for this new spice-infused version of green tea, which made the long journey from ancient Persia to Kashmir.

In time, Kahwe became the word for sweetened tea in Kashmir. But in Iran, from where Kashmir borrowed the tradition, the name Kahwa gradually disappeared. And while a variation of kashmiri kahwa tea does exist, it’s simply called chai.

In Kashmir, this is Kahwa when writing in English, Kehwa when speaking in Kashmiri, and Qehwa when written under the influence of the original Persian spelling.

The Culture of Qehwa

But in Kashmir, Kahwa became a symbol of local cultural identity. The ingredients, which today are either sourced or grown locally, also reflect this.

In Kashmiri homes, Kahwa tea appeared at all times of the day, from sunrise to sunset. Another form of Kahwa tea, enriched with saffron, also appeared both in royal courts and grand celebrations. This was the Kesar Kahwa.

The medicinal properties of Kashmiri Kahwa were also accepted by the Unani system of medicine. Both Kashmiri Hakims and Vaidhs recommended Kahwa tea for its capability to heal.

How to make Kahwa, The Ingredients

While Kahwa may be known by different names, its ingredients remain the same, and have been passed down by local communities over centuries.

Saffron or Kesar is the ingredient that makes Kahwa truly homegrown. It is grown locally in abundance in Pampore and is the soul of Kashmiri Kesar Tea, heightening its deep colour and floral aroma. It was also what gave Kahwa a richness worthy of the Mughal courts.

Green tea is the quiet base of Kahwa tea, and is always sourced locally, mainly from high-altitude regions in Kangra in Himachal Pradesh.

Almonds are another homegrown element and are prized for their flavour. They were traditionally used to add richness to Kahwa during the cold Kashmiri winters.

Cardamom, the Queen of Spices, is an ancient ingredient in Kashmiri households for both tea and healing. For generations, it has travelled from Kerala’s misty hills to cups of Kahwa tea in Kashmir.

Cloves, also from South India, are a staple in Kashmiri winters. They add just the right depth and warmth, especially in cold weather.

Rose Petals are sourced locally, but are usually hand-picked in the gardens of Kannauj, in Rajasthan.

All these ingredients come together in a cup of Kashmiri Kahwa tea, whether it is made traditionally or with an instant mix. At Kehwah.in, we know this because we create an authentic flavour by sourcing our ingredients from regions known for their purity. Our blends are not just instant. They’re thoughtfully crafted, so every sip feels like Kashmir in a cup.

How to Make Kahwa, with Kehwah

If you would like to bring the flavours of this tea that has evolved over centuries into your home, here’s how to make Kahwa in three simple steps. First, boil a cup of water. Next, pour it into a Kashmiri Khos. Finally, add a sachet of Kehwah tea.

A centuries-old tradition is now yours to experience. And you also now know how to make Kahwa instantly!

A Sip of Kahwa Around the World

These traditional ingredients come together to brew tea in kitchens from Kashmir to Afghanistan, Pakistan, Iran, and Central and South East Asia. And while the names of Kahwa tea in these countries may be different, it is still joined by a common cultural thread. So, tea in all these parts of the world is infused with nuts and spices. But saffron is what Kashmir added to the brew, and it is one of the many small details that make it unlike any other.

Kashmir may have embraced Kesar Kahwa tea hundreds of years ago… In the intervening centuries, it has more than claimed it as its own.

FAQs

What is the most popular drink in Kashmir?

Kashmiri Kahwa Tea is not just a cultural symbol. It also wins hands down as the most popular beverage within Kashmir.

What are the side effects of Kashmiri Kahwa?

Kashmiri Kahwa is known to be a soothing and uplifting beverage. When consumed in moderation, for most people, it is completely safe. However, as a green tea, it does contain mild caffeine levels. So, if you are sensitive to caffeine, you could bring down your intake to one or two cups per day. In addition, if you are pregnant, breastfeeding or under any medication, we would recommend you consult your physician on any dietary restrictions. 

What are the Kashmiri Kahwa benefits?

The Kashmiri Kahwa benefits are deep and far-reaching. It aids digestion, relieves stress and fatigue, supports skin health, boosts immunity, and is a natural detox. So, it’s just not a treat for the senses. It’s a gentle wellness booster in a cup.

Can Kashmiri Kahwa be consumed during summer?

While it is best suited for chilly Kashmiri winters, Kashmiri Kahwa can be drunk all through the year, even in the summer.