KASHMIRI KEHWA HISTORY ?

 KASHMIRI KEHWA HISTORY ?

Kahwah also transliterated (qehwa, kehwa or kahwa) is a traditional green tea preparation consumed in Afghanistan, Pakistan, some regions of Central Asia, and in northern India, especially in Kashmir Valley, The word “Kehwah” in Kashmiri according to Wikipedia means “sweetened tea”.Kehwa has a colour that is unusually soft and clear.



We subscribe to the theory of tea from the Yarkand valley as tea has been around in China for over 500 years now, and green tea has been most popular.Kahwa is a popular beverage in Kashmir, Afghanistan, Central Asia, Iran and the Middle East. Today it has earned a place of pride in every region, and each area has its unique recipe and concoction, for example, some like to put dry fruits like pistachio’s, apricots, pine nuts, dried cherries.


The colour of the liquor of traditional Kashmiri Kahwa is lightly golden and has a bright appeara Saffron (kong) is used as a topping on Kehwa for exclusive visitors.Traditionally, kehwah is prepared in a copper kettle known as a samavaar. A samavaar which originates from former USSR areas 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 tealeaves and other ingredients are mixed with the water. Kahwah may also be made in normal pans and vessels, as modern day urban living may not always permit the use of elaborate samovars.


Why should you have Kashmiri Kehwa?

- It aids in weight loss, and each spice boosts your metabolism.

- It is Excellent for your eyesight

- It energizes you and makes you feel active

- It relieves stress and improves your concentration


Location: No.16, 1, Jalan Apollo Ch U5/Ch, Bandar Pinggiran Subang, 40150 Shah Alam, Selangor, Malaysia

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