Noon Chai
A traditional Kashmiri pink tea with a distinct savory flavor. This unique brew gets its beautiful rosy hue from a special reaction with baking soda, making it a comforting and visually stunning beverage.
For 4 servings
4 steps. 25 minutes total.
- 1
Step 1
- a.Brew the Tea Concentrate (Kehwa)
- b.In a saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed green cardamom, and star anise.
- c.Bring the mixture to a rolling boil over medium-high heat.
- d.Once boiling, reduce the heat to a low simmer. Let it cook uncovered for about 15-20 minutes, or until the liquid reduces by half. The concentrate will develop a deep, reddish-brown color.
- 2
Step 2
- a.Shock and Aerate the Tea
- b.Pour 1 cup of cold water into the simmering concentrate. This temperature shock is crucial for activating the chemical reaction that creates the pink color.
- c.Bring the mixture back to a boil over medium heat.
- d.Using a large ladle, begin to aerate the tea. Scoop the liquid and pour it back into the pot from a height of about 10-12 inches. Repeat this process vigorously for 4-5 minutes. You will see the color transform from reddish-brown to a clearer, pinkish hue.
- 3
Step 3
- a.Add Milk and Season
- b.Strain the tea concentrate through a fine-mesh sieve into a clean pot to remove the tea leaves and whole spices.
- c.Place the pot with the strained concentrate on the stove over medium-low heat.
- d.Slowly pour in the milk and add the salt, stirring gently to combine.
- e.Heat the chai for 3-4 minutes until it is hot, but do not let it come to a rolling boil, as this can alter the taste and texture. The chai should now have its characteristic beautiful pink color.
- 4
Step 4
- a.Garnish and Serve
- b.Ladle the hot Noon Chai into serving cups.
- c.Garnish the top of each cup with a sprinkle of slivered almonds and pistachios.
- d.Serve immediately and enjoy the unique, savory warmth of this traditional Kashmiri beverage.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1For the most authentic color and flavor, use genuine Kashmiri green tea leaves (samovar tea).
- 2The aeration step is critical. The more you aerate, the better the pink color will develop.
- 3Be very precise with the baking soda. Too much can result in a bitter, unpleasant taste.
- 4Using full-fat milk will give you a creamier and richer chai.
- 5A wider saucepan can help the tea concentrate reduce more efficiently.
- 6Leftover chai can be stored in the refrigerator for up to 2 days and gently reheated on the stove without boiling.
Adapt it for your goals.
Sweeter Version
While traditionally savory, you can add 1/2 teaspoon of sugar along with the salt to balance the flavors if you prefer a slightly sweet taste.
Creamier VersionCreamier Version
For an even richer chai, substitute half a cup of milk with heavy cream or a dollop of malai (clotted cream) on top before serving.
Spice VariationSpice Variation
Add a small cinnamon stick or a few cloves along with the cardamom and star anise for a different aromatic profile.
Why this is on our healthy list.
Aids Digestion
Spices like green cardamom and star anise are known to have carminative properties, which can help soothe the digestive system, reduce bloating, and alleviate indigestion.
Rich in Antioxidants
Kashmiri green tea is a source of powerful antioxidants, particularly catechins, which help combat oxidative stress in the body and protect cells from damage by free radicals.
Provides Warmth and Energy
This warm, savory beverage is traditionally consumed in the cold climate of Kashmir to provide warmth and energy. The salt also helps in replenishing electrolytes lost during the day.
Frequently asked questions
The pink color depends on a chemical reaction between the chlorophyll in the tea leaves and the baking soda, which is enhanced by aeration. The most common reasons for failure are: using the wrong type of tea (it must be authentic Kashmiri green tea), not aerating vigorously enough, or using incorrect proportions of baking soda.