Kashmiri Kahwa Green Tea

Before you start

Kahwa is a fragrant green tea from Kashmir, brewed with whole spices and saffron and usually sweetened with sugar or honey. It is served in small cups, often with slivered almonds floating on top. The flavor is warm and aromatic, with saffron's honeyed earthiness, the sweetness of cinnamon and the bright perfume of cardamom over a light green tea base.

Kahwa is traditionally made in a samovar, a metal urn with a central chamber for hot coals. At home a saucepan works. The key decision is balance: simmer the spices first to release their oils, then add the green tea only briefly so it stays light and does not turn bitter. Saffron is steeped separately to bring out its color and flavor.

Ingredients

• 8 to 10 saffron threads
• 2 tbsp hot water — for soaking the saffron
• 600 ml (2½ cups) water
• 3 green cardamom pods, lightly crushed
• 1 small (5 cm / 2 in) cinnamon stick
• 2 whole cloves
• 2 tsp (about 4 g) Kashmiri green tea or other light green tea
• 1 to 2 tbsp honey or sugar — to taste
• 8 to 10 almonds, thinly slivered

Method

1. Put the saffron in a small bowl with 2 tablespoons of hot water and leave it to soak for at least 5 minutes while you prepare the tea.
2. Combine the 600 ml water, cardamom, cinnamon and cloves in a saucepan. Bring to a boil and simmer for 5 minutes to release the spice oils.
3. Turn off the heat and add the green tea. Cover and steep for 2 minutes, no longer, so the tea stays light.
4. Strain the tea into a teapot or jug. Stir in the saffron water and the threads.
5. Sweeten with honey or sugar to taste.
6. Pour into small cups and float a few almond slivers on each.

Tips for success

• Steeping saffron separately draws out more of its color and flavor than adding the threads directly to the pot.
• Green tea turns bitter quickly in boiling water. Adding it after the heat is off keeps the tea smooth.
• Some families add dried rose petals or a little grated ginger for extra fragrance.
• Good saffron has deep red threads and a strong, sweet aroma. It is expensive, but a few threads are enough.

Substitutions

Kashmiri green tea

Any mild, unflavored green tea works. Chinese sencha-style or gunpowder tea both give good results.

Honey

Sugar is traditional and lets the saffron shine. Jaggery adds caramel notes.

Almonds

Pistachios, walnuts or dried rose petals are other common garnishes.

Variations

Kahwa without tea

Skip the green tea for a caffeine-free spiced saffron infusion.

Kahwa with rose

Add a few dried food-grade rose petals with the green tea.

Troubleshooting

The tea tastes bitter

The green tea was boiled or steeped too long. Add it off the heat and strain after 2 minutes.

There is no saffron color or flavor

The saffron was not soaked first, or it was old. Use fresh saffron and soak it in hot water.

The spices are faint

The spices were not simmered long enough. Crush the cardamom pods well and give them the full 5 minutes.

Storage

Kahwa is best fresh. Leftover tea can be refrigerated for 1 day and reheated gently, but the saffron and spice aromas fade. Store saffron airtight in a cool, dark place for up to a year.

Safety notes

Kahwa contains caffeine from the green tea. Do not give honey to infants under 1 year old. Contains tree nuts if topped with almonds.