Kehwa is a traditional Kashmiri spiced saffron tea that has been warming homes across the Kashmir Valley for centuries. Our version is a collaboration with Song Tea — crafted from Wild Gongmei white tea leaves, almonds, and our own saffron, cinnamon, and cardamom. It's rich, golden, gently spiced, and deeply comforting. Think of it as the most beautiful cup of tea you've ever had.

Sana has been a long-time fan and customer of Song Tea (see her tea gift guide here). We've always loved their commitment to flavor and craftsmanship (things we hold so dearly at Diaspora!!). Creating this Kashmiri Kehwa with Song Tea is an ode to our shared appreciation for slow, traditional growing practices, and to our lovely Kashmiri farm partner Raqib and his wife Aliya, who so generously shared their family's kehwa recipe with us.

Song Tea Wild Gongmei white tea leaves, almonds, licorice, Diaspora Spice Co. saffron, cinnamon, and cardamom.

Kehwa is traditionally brewed in a samovar, but a simple saucepan works beautifully too. Gently simmer the kehwa blend in water for 3–5 minutes, strain, and serve. For sweetener, you can add drizzle of honey. It's lovely on its own or alongside a shortbread, mooncake, or a slice of buttered toast.

We recommend 3–5 minutes for a balanced, warming cup. The longer you brew, the deeper and more intense the spice note,  so adjust to your preference!

Each canister contains 88g of Kashmiri Kehwa — that's 8 servings at 11g each.

Store in a cool, dry place away from direct sunlight. Keep it sealed between uses to preserve the saffron's delicate aroma and the tea's freshness.

When stored properly, your Kashmiri Kehwa is at its best until May 2027. The saffron and white tea are most vibrant and fragrant closer to the harvest date, so we'd recommend enjoying it sooner rather than later for the fullest flavor!

Traditionally kehwa is enjoyed without milk  and we'd recommend experiencing it that way first. The saffron and white tea shine brightest without it. That said, do what makes you happy!