Introduction of Tea
- Kahwa has a colour that is unusually soft and clear. Traditionally, the drink is prepared in brass vessels called samovars.
The act of making kahwa is almost a ritual. You know it’s ready, once it starts bubbling over, with a delicious aroma of cinnamon and cardamom. The tea leaves aren’t brewed for more than thirty seconds; over brewing will only make it bitter.
Kahwa tea leaves are said to have come to Kashmir through the Spice Route. Many believe that it originated in the Yarkand valley during the Khushan empire in the first and second century AD.
