Kahwa or Kashmiri Green Tea is a refreshing aromatic tea available all over Kashmir valley. The tea leaves are available at Rs.400/- per 500Gms along with calculated quantity of cinnamon sticks and cardamom pods packed within. These dried leaves are mostly indented from Himachal Pradesh.
The process of making Kahwa is very meticulous. Water is boiled, cinnamon and cardamom are crushed and added to boiling water and heat is turned off. Then tea leaves are added and the vessel is covered for a few minutes. Light brew is decanted and very less sugar is added to it. In Kashmir, they have a special utensil to prepare Tea called Samovar.
They also add saffron, cloves, crushed almonds and walnuts while making Kahwa but I like it plain with just a hint of cinnamon and cardamom. Kahwa invigorates the mood and keeps the body warm on cold winter days.
Ingredients:
Water - 2 cups
Kashmiri green tea leaves - 2 Tsp
Cinnamon stick crushed - 1
Cardamom crushed - 1
Sugar - 1 Tsp(Or to taste)
Method:
Heat water in a kettle.
Add crushed spices.
Allow it to boil for 2 mins.
Add the tea leaves, cover the kettle and switch off the heat.
Allow to stand for 5-7 mins.
Strain and serve.
They also add saffron, cloves, crushed almonds and walnuts while making Kahwa but I like it plain with just a hint of cinnamon and cardamom. Kahwa invigorates the mood and keeps the body warm on cold winter days.
Water - 2 cups
Kashmiri green tea leaves - 2 Tsp
Cinnamon stick crushed - 1
Cardamom crushed - 1
Sugar - 1 Tsp(Or to taste)
Heat water in a kettle.
Add crushed spices.
Allow it to boil for 2 mins.
Add the tea leaves, cover the kettle and switch off the heat.
Allow to stand for 5-7 mins.
Strain and serve.
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