Kashmiri Kahwa Masala Chai Tea

Tea type
Chai Green Blend
Ingredients
Not available
Flavors
Bitter, Cardamom, Cinnamon, Earth, Floral, Honey, Mineral, Saffron, Sweet, Smoke, Wood
Sold in
Loose Leaf
Caffeine
Medium
Certification
Not available
Edit tea info Last updated by breeteas
Average preparation
175 °F / 79 °C 3 min, 0 sec 14 oz / 414 ml

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7 Tasting Notes View all

  • “Stove Top Latte Sipdown (255) K is for…Kashmiri Kahwa Made this on the stovetop and while it was alright, it was nothing special. The green base made it lighter overall but it was just slightly...” Read full tasting note
    71
  • “Adventaggedon Day 15 – Tea 6/6 When I saw this tea in the morning I really wanted to attempt to make a traditional style of stovetop Kashmiri Chai – the kind where after hours it oxidizes and turns...” Read full tasting note
  • “Sipdown! (18 | 295) Slowly (very slowly…) getting through these Vahdam advent leftovers. I think this is the last masala chai other than a couple of turmeric tisanes, so that’s nice. I’m...” Read full tasting note
    70
  • “229/365 Another from the Vahdam chai sampler. This one’s a green base, with cardamom, cinnamon, almond, and saffron. To taste, it’s deliciously sweet and smooth. There’s definitely lots of saffron!...” Read full tasting note
    60

From Vahdam Teas

100% Natural Spices – freshly ground Cinnamon sticks, crushed Cardamom pods, Almonds and Saffron strands.

Kahwa is a traditional green tea prepared with exotic Indian spices. This signature blend features fine green tea which has been combined with rich ingredients, including cardamom, almonds and cinnamon. Its unique flavor is derived from the use of saffron strand. A celebratory tea, it’s popular as a breakfast beverage served after the meal.

Ingredients: green tea, cardamom, cinnamon, saffron, almonds

About Vahdam Teas View company

Company description not available.

7 Tasting Notes

71
6056 tasting notes

Stove Top Latte Sipdown (255)

K is for…Kashmiri Kahwa

Made this on the stovetop and while it was alright, it was nothing special. The green base made it lighter overall but it was just slightly spiced milk. I drank it while playing Pandemic and don’t remember much so pretty unremarkable.

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11791 tasting notes

Adventaggedon Day 15 – Tea 6/6

When I saw this tea in the morning I really wanted to attempt to make a traditional style of stovetop Kashmiri Chai – the kind where after hours it oxidizes and turns pink. However, I just wasn’t feeling up to it today, so instead I cheapened out and just made a hot cup.

I don’t know, guys, I’m just a little over Masala blends right now.

This is fine, and I see why people would be into it. It’s maybe a little thin, but the cardamom is great. I feel like I’ve really waxed poetic about Vahdam’s cardamom over the course of the month so far but it’s truly my favourite spice that they use.

I guess I’ll try my stovetop Chai at a later date when I’m feeling more enthusiastic about trying something fun with this tea.

Advent Photos: https://www.instagram.com/p/CI1bJQzAPNj/

Cameron B.

Wow, the pink chai sounds amazing!

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70
2432 tasting notes

Sipdown! (18 | 295)

Slowly (very slowly…) getting through these Vahdam advent leftovers. I think this is the last masala chai other than a couple of turmeric tisanes, so that’s nice. I’m admittedly not much of a masala chai person, so I’m glad to have sipped most of them down.

Anyway, this one is more appealing to me than most because first of all, it’s a green base, and second of all, it has a couple of more unusual ingredients – almonds and saffron. I don’t really taste almond though, admittedly. Mostly it’s a very soft (almost bland) green tea with a strong cardamom flavor, accented by cinnamon and with a touch of saffron coming out at the end of the sip.

I think I would have enjoyed it more if the green tea were a bit more vegetal or buttery or something. I mostly just taste minerality and a hint of smoke from it. But the saffron is fun at least!

Flavors: Cardamom, Cinnamon, Mineral, Saffron, Smoke, Wood

Preparation
175 °F / 79 °C 3 min, 0 sec 3 tsp 16 OZ / 473 ML
Shae

How would you describe the taste of the saffron? I can’t say I’ve ever had it, not the real stuff at least.

Cameron B.

It reminds me a little of paprika in that it’s earthy and somewhat sweet, but it also has a more aromatic floral quality to it.

Shae

Oh that’s interesting!

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60
2238 tasting notes

229/365

Another from the Vahdam chai sampler. This one’s a green base, with cardamom, cinnamon, almond, and saffron. To taste, it’s deliciously sweet and smooth. There’s definitely lots of saffron! It’s also quite nutty, and slightly creamy in the way almond can be when it’s good. It’s mildly spicy, but there’s not much in the way of cardamom or cinnamon. This is mostly about the almond and saffron.

I like this one. It’s kind of unusual amongst the teas I drink, and I don’t feel like I’ve tried that many green-based chai blends in the past. The green tea works pretty well – it’s a little grassy, but subtle and unobtrusive. It allows the flavours to shine, and I think that’s pretty important when it comes to chai. I’m going to say that I prefer black tea as a base for chai on balance, but that’s mainly personal preference. I’ll have no problem finishing up my sample.

Preparation
180 °F / 82 °C 3 min, 0 sec 1 tsp

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167 tasting notes

Well, this is different. The flavor is familiar at first, with noticeable cardamom in the foreground, with some cinnamon in the background. But then the green tea body comes through. To be honest, I don’t really think it’s a great vehicle for these flavors.

The green tea itself is a bit mediocre – some citrus notes, vegetal, and has some bitterness. The green tea and the cardamom, I feel, never really come together in harmony, and instead have conflicting “green” flavors that cause some dissonance on the palate.

In the aftertaste, you do get some almond liqueur notes, which are interesting.

This is obviously a tea that is way off the beaten path and is a local specialty that probably needs some insider knowledge to brew properly. But, I really wasn’t impressed. My biggest gripe is the green tea itself. It just didn’t have much personality and didn’t jive with the cardamom. Despite a fairly thick body, the tea at times had very little flavor (beyond just the additive flavors of cardamom and cinnamon), even despite brewing gong fu style.

If you’re curious, get a sample. But it certainly is a different experience from your regular black tea chai.

https://www.instagram.com/p/BfT9-m8HFR3/?taken-by=apefuzz

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61 tasting notes

I was looking for a true Peshwari or Kashmiri style chai with a green tea base, green cardamom, almonds and saffron. Very difficult to find among a lot of other cinnamon and clove black chais.

It was difficult to brew this to taste. At first I brewed too strong and burnt the leaves at 200 F. It was extremely bitter and astringent. Then I decreased my ratio of leaves and temp to 176 F, and it was too weak and still astringent. The cardamom was quite pungent and prominent; although I love cardamom, it overpowered any other flavor.

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