Kashmiri Chai, also known as Noon Chai or Gulabi Chai, is a beautifully aromatic winter drink cherished for its comforting warmth, rosy hue, and creamy texture. Originating from the Kashmiri highlands, this tea blends green tea leaves with spices like star anise, cardamom, and cinnamon, creating a rich, soothing flavor profile.
The iconic pink color comes from slow simmering and the addition of baking soda, followed by milk. Whether served during winter evenings or festive gatherings, this tea brings elegance, tradition, and coziness to every cup.
Ingredient Overview of Kashmiri Chai
Kashmiri Chai uses a unique combination of green tea leaves, spices, and milk to create its creamy and pleasantly salty profile. The green tea base is simmered for an extended time, allowing the tea leaves to deepen in color and flavor.
A pinch of baking soda is key, as it reacts with the tea to produce the signature pink shade. Whole spices like cardamom, star anise, and cinnamon infuse aromatic warmth, while milk brings creaminess and balance. The addition of sugar or salt can be adjusted depending on whether you prefer a traditional salty style or a sweeter version.
You Will Enjoy This: How Make to Biryani | Traditional Pakistani Style
Essential Tools & Utensils
- Heavy-bottomed saucepan or deep pot
- Whisk or ladle
- Fine strainer
- Measuring spoons
- Serving cups or mugs
Prep Work before Cooking of Kashmiri Chai
Gather ingredients: Measure Kashmiri green tea leaves, whole spices (cardamom, star anise, cinnamon), baking soda, milk, and sugar or salt.
Crush whole spices: Lightly crush the cardamom pods to release their oils; keep star anise and cinnamon whole.
Warm the milk: Pour the milk into a jug and let it come to room temperature or warm it slightly so it blends smoothly when added later.
Prepare tools: Place your whisk, fine strainer, and serving cups nearby. Have a small spoon ready for dosing the baking soda (use extremely sparingly).
Check water readiness: Ensure you have enough boiling water ready to add gradually during the brewing process.
Tea-Making Timeline
| Step | Duration | Description |
| Slow brewing of tea | 20–25 mins | Tea deepens in color and concentrates |
| Adding baking soda | 1–2 mins | Enhances color transformation |
| Aeration (whisking) | 3–5 mins | Helps develop pink hue |
| Adding milk & simmering | 5–7 mins | Creates creamy texture |
| Final steeping | 2–3 mins | Matures flavor and aroma |
Step-by-Step Brewing Guide of Kashmiri Chai
Start the brew: Bring 4–5 cups of water to a rolling boil in a heavy-bottomed pot. Add the Kashmiri green tea leaves and the lightly crushed cardamom, star anise, and cinnamon. Reduce heat to medium-low.
Simmer slowly: Let the tea simmer gently for 20–25 minutes so the leaves release deep color and the spices infuse fully; the liquid will darken and concentrate.
Add baking soda: Sprinkle a very small pinch of baking soda into the pot while stirring. The tea will foam and darken—this chemical reaction helps produce the eventual pink hue. Stir carefully.
Aerate the tea: Pour in a small amount (½–1 cup) of cold water and whisk or ladle the liquid briskly to aerate; repeat once if needed. This whisking/airation helps the color shift toward pink.
Introduce warm milk: Gradually add the warm milk while keeping the pot over low heat. Stir gently and allow the mixture to come to a gentle simmer—do not boil vigorously after adding milk.
Adjust color & taste: Continue simmering 3–5 minutes; the tea should now show a soft pink tone. Taste and add sugar for a sweet version or a tiny pinch of salt for the traditional salty style.
Final steep: Turn off heat and let tea rest 2–3 minutes for flavors to settle. Strain into cups through a fine strainer, garnish with crushed pistachios or a light dusting of cardamom if desired, and serve hot.
How to Serve This Drink
- Serve hot in traditional cups or glass mugs
- Top with crushed pistachios or almonds
- Pair with Kashmiri bread (Girda or Lavasa)
- Enjoy alongside cookies or tea cakes
- Add a light sprinkle of cardamom powder for extra aroma
Kashmiri vs. Regular Pink Tea Comparison
| Type | Key Features | Flavor Profile |
| Kashmiri Noon Chai | Uses salt, spices, baking soda | Creamy, slightly salty, aromatic |
| Café Pink Tea | More milk & sugar | Sweet, milky, lighter flavor |
| Instant Pink Tea | Uses food color | Simple but lacks authenticity |
| Restaurant Style Pink Tea | Heavy cream added | Thick, rich, indulgent |
Expert Tips & Flavor Variations of Kashmiri Chai
- Use authentic Kashmiri Chai, not regular green tea.
- Add baking soda sparingly—too much turns bitter.
- Aeration (whisking) is the secret to a rich pink color.
- Use full-fat milk for a creamy texture.
- For a sweet version, add sugar; for traditional taste, add a pinch of salt.
- Add nuts on top for festive presentation.
Ingredients at a Glance
| Ingredient | Amount | Purpose |
| Kashmiri Chai Leaves | 2 tbsp | Core tea base |
| Water | 4–5 cups | For brewing |
| Baking Soda | A pinch | Color reaction |
| Milk | 1.5–2 cups | Creaminess & pink hue |
| Cardamom Pods | 4–5 | Aroma & spice |
| Star Anise | 1 piece | Traditional flavor |
| Cinnamon Stick | 1 small | Warm notes |
| Sugar or Salt | To taste | Sweet or salty version |
Nutritional Info (Approx. per cup)
Calories: 120–150
Carbohydrates: 10–12g
Protein: 4–6g
Fat: 6–7g
Rich in antioxidants from green tea
Final Thoughts
Kashmiri Chai is a beautiful fusion of aroma, color, and warmth, an elegant drink that brings comfort and ceremony to cold evenings. The process of slow brewing and gentle aeration transforms simple ingredients into a visually stunning and heartwarming cup.
Conclusion
Follow these step-by-step preparations and brewing steps to recreate authentic Kashmiri Chai at home. With proper timing, careful use of baking soda, and a gentle hand when whisking and simmering, you’ll achieve that delicate pink color and creamy flavor that make this tea so special.
