B-IN-066

Kashmiri Kahwa

قہوہ

Spiced green tea infusion, from Kashmir, India.

Black tea

Kashmiri Kahwa is strongest on aroma intensity, smoothness and nutty. Typical tasting words: cardamom, cinnamon, almond, rose, honey. An ancient celebratory beverage of the Kashmir Valley, influenced by Central Asian caravan trade routes and Mughal culinary refinement. Served from an ornate copper samovar during weddings, festive banquets, and winter gatherings, garnished with sliced almonds.

Also known as Kahwa, Qahwah and Kashmiri Chai.

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The profile

Taste, 0 to 5

sweetness3bitterness2astringency2umami1brightness2body2smoothness4aroma intensity5finish length3

Flavour families, 0 to 5

floral2fruity0vegetal2marine0nutty4toasty0malty0honey2spicy4woody1earthy0smoky0creamy1citrus0stone fruit0tropical0cocoa0caramel0

Facts

Origin: Kashmir, India
Plant: Camellia sinensis with spices and nuts
Harvest: spring and summer
Elevation: mixed
Oxidation: 0 to 3%
Roast: unroasted
Leaf: broken
Price band: mid-range
Availability: fairly common
Ageing: a little
Forgiving to brew: 3 of 5
L-theanine: moderate

Made by: withering, then panning, then drying, then spice and nut blending.

Caffeine

A cup of Kashmiri Kahwa carries a typical estimate of 30 mg of caffeine, within a range of 20 to 45 mg depending on leaf amount, water temperature and steeping time. Figures are estimates for a 240 ml cup. Better earlier in the day if you are sensitive to caffeine. The caffeine planner turns this into a daily total.

How to brew it

Method	Leaf	Water	Steeps
Western, 250 ml	3 g	85 to 90 °C	3 min, 4 min

Up to 2 infusions. Scale for your own pot with the brew calculator.

Drinking it

afternoon
evening
after_meal
relaxing
social
cold_weather

Pairs with nuts, sweets and pastry. Milk: no. Iced: no. Sweetener: yes. Good for beginners: yes.