Kashmiri pink tea/noon chai

Ingredients

• 2 tsp. Kashmiri green tea leaves or green tea leaves
• 2 cups water, divided
• 1/8 tsp. baking soda
• 1 1/2 cup milk
• To taste salt or sugar
• 2 green cardamom pods, crushed
• 1 tsp. pistachios, crushed

Steps

1. Put 1 cup water and Kashmiri tea leaves in a saucepan.
2. Bring to a boil, then stir in baking soda carefully; slight foaming may occur.
3. Add cardamom and simmer for 10–15 minutes. Stir often and aerate by lifting tea with a ladle and pouring it back into the pan, until the liquid develops a deep reddish-brown color.
4. Splash in the remaining water in small amounts as needed.
5. Strain the tea concentrate into a clean saucepan.
6. Stir in milk and salt. Let the mixture reach a gentle simmer for 3–5 minutes, until the tea turns rosy pink; avoid prolonged boiling.
7. To fill the cups, pour the tea through a fine-mesh strainer.
8. Garnish with crushed pistachios, then serve hot alongside Kashmiri bread, naan or biscuits.