In Hunza, tea is not a drink — it is a doorway. Cross any threshold in the valley and within minutes a pot will be warming for you.
What's in the cup
The classic is chai — strong, milky and sweet. But the valley keeps older traditions too: buttery salt tea in the Tibetan style, and delicate infusions of dried apricot kernels and mountain herbs served after harvest.
Refusing a second cup is technically possible. We've just never seen it done.
When you visit, accept the cup with your right hand, compliment the apricots that inevitably accompany it, and settle in — the best stories in the Karakoram are told over the third pour.
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