Kehwa is often referred to as, ‘a liquid identity of Kashmir’ and this distinct green tea is a confluence of many traditions of different ethnicities that inhabit Kashmir. The origins of Kehwa can be debated but its popularity hasn’t diminished across Pakistan, Afghanistan & the Kashmir Valley”. An aromatic Kashmiri 'green tea' also popularly called Moghul Chai in the Valley. Traditionally it's slowly brewed in a 'samavar' but you can just as easily prepare in your regular tea vessel. Apart from the distinctive chai patti you'll also need cardamom, cinnamon saffron and almonds. Some people like to squeeze in just a bit of lime juice too for digestive purposes. Give it a go on a cold winter day or as you watch the rain patter down.