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Kashmiri Pink Tea (Noon Chai)

A stunning, creamy, rosy-hued traditional Kashmiri tea made with green tea, baking soda, milk, and aromatic spices.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 cups
Course: Beverage, Drinks
Cuisine: Asian, Kashmiri
Calories: 110
Ingredients Equipment Method Notes

Ingredients
  

Tea Base (Qahwa)
  • 2 tbsp Kashmiri green tea leaves or gunpowder green tea
  • 0.5 tsp baking soda
  • 3 cups water
  • 4-5 green cardamom pods
  • 1 pinch salt traditional
  • ice cubes optional
To Finish
  • 2 cups milk whole milk preferred
  • sugar or honey to taste
  • crushed pistachios or almonds for garnish

Equipment

  • Saucepan
  • Whisk
  • Strainer
  • Measuring cups

Method
 

  1. Add water, green tea leaves, cardamom, baking soda, and salt to a pot and bring to a boil.
  2. Simmer for 10–15 minutes, whisking or pouring between pots to aerate the tea.
  3. Add a few ice cubes and boil again to deepen the burgundy color.
  4. Strain the tea base and discard the leaves.
  5. Add milk to the tea base and simmer until it turns pink.
  6. Sweeten to taste, pour into cups, and garnish with nuts.

Notes

Aeration and slow simmering are essential for achieving the signature pink color.