The   term  (for a detailed discussion see Lesson 39) refers to a special Kashmiri tea. There are three types of tea in Kashmir: ,  and . By   is generally meant , which is made with green tea leaves boiled in water, to which no milk is added. It is either made in a sama:va:r,  a   (a small pot), or a bohgun (a pot). While preparing , almonds, cinnamon, and cardamom are added to the tea and sugar. On festive occasions (weddings, etc.) some milk may also be added. If milk is added to  it is called .

Kashmiris are great -drinkers, but the  drinking is usually restricted to the home. In the downtown area, there are no tea stalls. However, in the tourist areas, there are tea stalls which serve   tea. The typically Kashmiri  normally is not even served in restaurants. In a Kashmiri household, a non-Kashmiri guest is generally served   tea unless, of course, he specifically asks for .