Kehwa

Kehwa is a traditional green tea preparation consumed in Afghanistan, northern Pakistan, some regions of Central Asia as well as the Kashmir Valley. In Kashmir, it is a popular breakfast beverage and is often served to guests. It is usually brewed with cinnamon, cardamom, and occasionally saffron, and is also known as Kashmiri tea.

History

The exact origins of Kehwa are not well documented, but it is believed to have originated in the Kashmir Valley. The word "kehwa" itself is derived from the Persian language, where it means a "collection of spices". The tea has been a part of Kashmiri culture for centuries and is an integral part of local celebrations and festivals.

Preparation

Kehwa is traditionally prepared in a brass kettle known as a samovar. A samovar consists of a "fire-container" running as a central cavity, in which live coals are placed keeping the tea perpetually hot. Around the fire-container, there is a space for water to boil and the tea leaves and other spices to mix. The tea is typically served in small, shallow cups.

Ingredients

The main ingredient of Kehwa is green tea. However, it is the addition of various spices that gives the tea its distinctive flavor. These spices can include cardamom, cinnamon, and saffron. Sometimes, crushed almonds and walnuts are also added to the tea.

Cultural Significance

In Kashmir, Kehwa is not just a drink, but a part of the culture. It is often served to guests as a sign of hospitality and is a staple at weddings and other celebrations. The tea is also believed to have various health benefits, including improving digestion and boosting immunity.

See Also

• Green tea
• Kashmiri cuisine
• Samovar
• Tea culture