Green tea, a pinch of baking soda and patience turn into this famous blush-pink, gently salted tea.
Prep5 min
Cook30 min
Total35 min
Serves4
LevelEasy
What makes it special
Milk
The first time I made noon chai I didn't believe it would actually turn pink. It does, and watching the color change is half the fun. In Kashmir it's an everyday drink, served morning and afternoon and offered to every guest who walks through the door.
The little bit of kitchen science
Green tea leaves are boiled for a long time with just a pinch of baking soda. That raises the pH of the water and turns the tea's natural pigments a deep red. Then comes the aeration: ladling the tea up high and pouring it back, again and again. Add milk to that red base and it blooms into the famous soft pink.
What makes it different
It uses green tea, not black.
It's traditionally salted, not sweet.
It needs time and aeration, so don't rush it.
It's finished with nuts like pistachios and almonds.
Tips for the best color
Use loose leaves. Kashmiri or gunpowder green tea is ideal.
Only a pinch of soda. Too much ruins the flavor.
Be patient. The base should be a rich red before milk goes in.
Use whole milk. It gives the creamiest texture and the prettiest pink.
Serving it
Noon chai is wonderful with flatbread, biscuits or a savory breakfast. A few crushed pistachios on top make it look beautiful, and a little cardamom or star anise in the pot adds a gentle warmth.
Mistakes to avoid
Using black tea instead of green.
Skipping the aeration.
Adding the milk too early.
Being heavy-handed with the baking soda.
It keeps in the fridge for a day and reheats gently on the stove, but it's at its best freshly made.
Traditional Kashmiri pink tea: green tea leaves boiled with a pinch of baking soda, aerated until rosy, then finished with milk and a little salt.
Drinks Easy Kashmiri
Prep
5 min
Cook
30 min
Total
35 min
Servings
4
Ingredients 5 items
Tap to check off as you go
Instructions 4 steps
1
Boil the green tea leaves with water and a pinch of baking soda until the liquid reduces and turns deep red.
2
Aerate the tea by ladling it up and pouring it back into the pot many times, then add cold water.
3
Add the milk and salt and simmer until the tea turns pink.
4
Strain into cups and top with crushed pistachios and almonds.
Nutrition per serving
Calories
90
Protein
4g
Carbs
7g
Fat
4g
Sugar
6g
Sodium
280mg
Questions, answered
Why does the tea turn pink?
Boiling green tea with a little baking soda changes the color of the tea's natural pigments to deep red. Milk then turns it a soft pink.
Can I make it sweet instead of salty?
Yes. Many people do. Reduce the salt and add sugar after the milk.
Which tea should I buy?
Loose Kashmiri green tea or gunpowder green tea. Tea bags and flavored green teas won't give the right color.
Recipe by
Denise
Home cook, baker and serial recipe tweaker. I share the dishes my family asks for most, written step by step so they turn out right in your kitchen too.
