Kashmiri Noon Chai Recipe – The Pink Tea with a Unique Twist

 

Kashmiri Noon Chai – The Pink Tea with a Unique Twist

Kashmiri Noon Chai, also known as Sheer Chai, is a traditional salted tea with a mesmerizing pink color, enjoyed across Kashmir, especially during breakfast and evening gatherings. This creamy, aromatic tea is made using special green tea leaves, baking soda, and milk, creating a distinctive flavor that sets it apart from regular teas. In this blog, we’ll explore the origins, health benefits, and a step-by-step recipe to help you make authentic Kashmiri Noon Chai at home.



What is Kashmiri Noon Chai?

The word Noon means "salt" in Kashmiri, which highlights the tea’s unique salty taste. Unlike regular chai, Noon Chai is slow-brewed and aerated to develop its signature pink hue. It is often served with traditional Kashmiri breads like Lavasa, Sheermal, or Girda, making it an essential part of Kashmiri culture.

Why is Noon Chai Pink?

The pink color comes from a special reaction between baking soda and green tea leaves during the brewing process. When the tea is vigorously aerated, it changes from a deep green to a reddish hue, which then turns pink after adding milk.

Health Benefits of Kashmiri Noon Chai

✅ Rich in Antioxidants: Helps in detoxification and boosts immunity.
✅ Aids Digestion: The alkaline nature of baking soda soothes the stomach.
✅ Keeps You Warm: Perfect for cold weather, as it naturally generates warmth.
✅ Promotes Relaxation: The slow brewing process releases calming properties.

Authentic Kashmiri Noon Chai Recipe

Ingredients:

  • 2 cups water
  • 1 tsp Kashmiri green tea leaves (Gulabi Chai)
  • 1/4 tsp baking soda
  • 1/2 tsp salt (or adjust to taste)
  • 1/2 tsp crushed cardamom (optional)
  • 1 cup milk
  • 1 tbsp fresh cream (optional, for richness)
  • 1/4 tsp sugar (optional, if you like a slightly sweet taste)
  • Chopped almonds & pistachios for garnish (optional)

Step-by-Step Preparation:

Step 1: Brewing the Tea Concentrate

  1. In a pan, bring 2 cups of water to a boil.
  2. Add Kashmiri green tea leaves and baking soda to the boiling water.
  3. Stir continuously and let it simmer on medium heat for 10–15 minutes. The tea will change color from green to reddish-brown.

Step 2: Aeration for the Pink Color

  1. Add 1/2 cup cold water and whisk vigorously with a ladle or hand whisk. This aeration helps develop the pink color.
  2. Continue whisking for another 5 minutes until the liquid turns deep red.

Step 3: Adding Milk & Final Touch

  1. Add 1 cup milk and salt to the tea. Stir well and let it simmer for another 5 minutes.
  2. Optional: Add cream for extra richness and cardamom for aroma.
  3. Adjust salt or add a pinch of sugar if you prefer a mild sweetness.

Serving Suggestions

  • Traditional Pairing: Serve Noon Chai hot with Lavasa, Sheermal, or Girda (Kashmiri bread).
  • Festive Touch: Garnish with sliced almonds and pistachios for a royal

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