Green Tea Chai from Kashmir

Kashmir’s beauty is unparalleled. Upon visiting the Valley of Kashmir, the Mughal emperor Jehangir exclaimed: “If there is paradise anywhere on earth, it is here...”. It lies in the northwestern region of the Indian subcontinent, originally consisting of the majestic valley between the Himalayan and Pir Panjal mountain ranges. 

Today it’s a much larger area split into three subsections: Forty three percent under Indian control, 37% administered by Pakistan, and 20% by China. Since 1947, Kashmir has experienced at least three wars, owing to an ongoing territorial dispute between India and Pakistan. In recent years, the political and public sentiment has turned towards granting Kashmir its own autonomy--with the exception of the Chinese controlled region--though any official resolution between India and Pakistan is not likely in the near future. 

Our Kashmiri Chai is modeled after Kahwah, a popular green tea recipe in Pakistan, Afghanistan, and the Kashmir Valley. Traditional Kahwah is made by boiling green tea leaves with cinnamon bark and cardamom pods, and is served with sugar or honey and crushed almonds. Saffron strands are sometimes also added for honored guests. It is also common to prepare Kahwah like a Masala Chai with both cream and sugar; this is our favorite way to drink it. Our Kashmiri Chai is a blend of cardamom, cinnamon, cloves, chopped almonds, and green tea. We did not include saffron, which sells for over $500 per pound. But if you happen to have some, don't hesitate to throw in a few strands for yourself.