Originally Published: 25 October 2015 Modified: 2 November, 2021
Kashmiri Chai or Noon Chai is a hot tea beverage originating from the Kashmir Valley. Made with green tea leaves, this pink chai has a rich and creamy flavor with a distinctive rosy pink color that is a result of baking soda and a special aeration technique. Read on ahead for the full recipe and tips including my hack on how to cut the Kashmiri Chai prep by half.
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What is Kashmiri Chai
Kashmiri Chai is a traditional tea drink that originates from the Kashmir Valley. Also called Nun Chai, Noon Chai or Salt Tea. Where the word ‘noon / nun’ means salt in the Kashmiri language. The traditional Kashmiri term for this beverage is “Kashmiri Noon Chai”. As popular as the addition of sugar in this beverage is especially in Pakistan, the authentic version has no sugar. Kashmiri Chai is also called Gulabi Chai or Pink Tea because of the beautiful rosy pink hue of the tea. Which comes from the way the tea is brewed.
Developing this recipe
This recipe has taken a few years to develop. I am not Kashmiri, but I love having Kashmiri Chai. One of the best things about winter weddings in Karachi is that there would be Kashmiri Chai on the menu. Served steaming hot with sugar and crushed nuts on the side. As popular as weddings in winter are in Pakistan, I couldn’t always rely on getting an invite every year. That’s why I had to figure out how to make Kashmiri Chai at home. And replicate its rich and creamy flavor with that beautiful pink hue. There's a detailed step by step tutorial to make this chai along with a hack to cut the prep time in half.
The ingredients
Kashmiri chai leaves: Kashmiri Chai leaves are available at the regular supermarket in Pakistan. Or at a wholesale market like Empress Market in Karachi. Internationally, Kashmiri Chai leaves are avaialable at South Asian grocery stores or online retailers. Look for a store that specializes in Pakistani grocery items. If you can’t find them, you can substitute with regular green tea. But the flavor and color can vary.
Baking soda: Baking soda (also known as bicarbonate soda, soda bicarb or meetha soda) is used to get the pink color of this tea. It is not the same as baking powder. Be careful when adding baking soda – if you add too much the flavor of the tea will be bitter.
Salt: Authentic Kashmiri Chai (also known as noon chai or salt tea) is served with salt. You can skip the salt if you want, but I find adding the salt enhances the flavor of the tea and provides a lovely contrast to the richness of the tea.
Sugar: Skip if you want authentic Kashmiri Noon Chai, otherwise add to taste. In most areas of Pakistan (especially Karachi) Kashmiri Chai is usually served with sugar on the side.
Nuts: Crushed nuts tend to sink in the tea, so I finely grind almonds and pistachios into almost powder, and serve that with the tea.
Milk: My preferred ratio of milk to kahwa is 1 cup kahwa to 1 cup milk. If you prefer a milkier tea, add more milk. You can also add cream or condensed milk for an even creamier pink chai.
The traditional kahwa method
The first step in making Kashmiri Pink Chai is to make the kahwa (or kehwa) which is the tea concentrate. Boil green tea leaves in water till the water level reduces by half. This can take about 30 minutes to a few hours depending on the quantity of tea prepared.
Once the water reduces, there is a three-part process that leads to the signature pink color of Kashmiri Noon Chai. First, add cold water (preferably with ice cubes) to shock the tea concentrate (also called kahwa or kehwa). Second, add baking soda which reacts with the tea, and bubbles for a few seconds.
Third, aerate the tea heavily with a ladle, or a mug. This step is known as ‘phaita lagana’ in Urdu, and is similar to how Malaysian teh terik is made. It means to pour and re-pour the tea from a height. Use a ladle, a mug or two pots. This will aerate the tea creating a frothy layer on the chai. As you keep aerating the tea, you will notice the color of the chai mixture changing to a dark-reddish brown. The reddish hue is an indication that you are on your way to making a beautifully pink Kashmiri Chai. At this point, the Kashmiri Chai kahwa or kehwa is ready. Strain the tea leaves and keep the kahwa or kehwa in the fridge.
Quick and easy kahwa method
The key to getting the beautiful pink hue for Kashmiri Pink Chai lies in the reaction of baking soda with the cold water, and the tea aeration. The more you aerate, the richer the color of the kahwa. Reddish-brown kahwa with white milk equals pink Kashmiri Chai.
The problem is that doing the aeration by hand takes a lot of effort and time. Easily 10 – 15 minutes! More if you are making a big batch. If you aren’t careful, all that pouring and re-pouring of tea can also turn your kitchen counters pink. That’s where my Kashmiri Chai aeration hack comes in.
There’s no need to give your arms a workout (unless you want to!). The same tea aeration can easily be done with the common kitchen appliances below:
- A electric hand whisk – my preferred method for larger quantities of chai.
- A handheld milk frother – great for smaller quantities of chai.
- An immersion blender – make sure to strain the tea leaves, then use an immersion blender.
- A wire whisk – this requires a little muscle, but easier than using a ladle.
Here’s what you need to do: Strain out the tea leaves. Add ice cold water (not ice cubes) 1 – 2 cups at a time and turn the appliance for a few seconds. Repeat till the tea concentrate changes into a dark-reddish brown color and there’s a frothy layer on top. This entire process takes literally 2 minutes! That’s it.
However, do keep the following things in mind:
- Don’t add ice cubes when using any of the above kitchen appliances. The ice cubes will hit the blades and cause a mess.
- Make sure to strain out the tea leaves, and then aerate. Otherwise, the tea leaves disintegrate into small pieces, becoming difficult to strain and turning the kahwa a muddy dark brown.
Pro Tip: The kahwa can be kept in the fridge for upto two weeks. I usually make a big batch and keep it in glass bottles in the fridge. Keep one bottle for yourself and give the other to a friend.
Making Kashmiri Chai
Once you have the Kashmiri chai kahwa ready, making a cup of Kashmiri Chai is super easy.
To make Kashmiri Pink Chai, bring equal quantities of the kahva / kahwa (tea concentrate) and milk to a boil. Add cardamom pods along with a pinch of salt. Simmer for 10 – 12 minutes and serve with crushed almonds, pistachios and sugar. Adjust the quantity based on how creamy you want the chai. Add more milk (or cream, or condensed milk) if you want it richer, otherwise add more water. The quantity of milk added has an impact on the pink color of the chai. If you add less, it won’t be as pink.
Keep in mind that the pink color of the chai will be the brightest after you add the milk.
Cook the chai longer on the stove, and the color will fade. Or you warm it again after it has turned cold. You can add more kahwa concentrate, or milk to refresh it. It will still taste delicious though!
Can I add sugar
The authentic version of Kashmiri Chai has salt in it, and no sugar. That's why it’s called Noon Chai aka Salt Tea. This tea is usually served with sugar and nuts in weddings in Karachi and in Pakistani as well as Indian restaurants. It’s up to you what you choose to do. Try the authentic salt version at least once, and if you don’t like it add sugar to taste.
Even if you drink Kashmiri Chai with sugar, I will recommend adding a pinch of salt when simmering it. The salt enhances the flavor of the chai and adds a subtle savory note which is delicious.
How to get the pink color in Kashmiri Chai
This tea is often called Gulabi Chai or Pink Tea is because of it's distinctive pink hue. People assume that the pink color in this tea comes from food color. It doesn’t!
The reason for the pink color of the chai comes from the reaction of the baking soda to the green tea leaves. The alkaline baking soda neutralizes the acid in the green tea leaves creating a chemical reaction. The addition of ice cold water, and the aeration technique of pouring and re-pouring further enhances this reaction turning the kahwa into a rich reddish-brown color. The intensity of the pink color can vary depending on the variety of tea leaves used, the amount of aeration done, and the quantity of baking soda used. Just remember that even if the tea is light brown in color, it will still taste delicious.
Recipe FAQ's
Kashmiri tea leaves are a type of green tea found in the Kashmir valley. If you are abroad, Kashmiri Chai leaves can be found at South Asian grocery stores or online. Look for a store that specializes in Pakistani grocery items. It is a popular cold weather beverage, so you are more likely to find it stocked in the winters versus the summers.
If you are in Pakistan, you can find it at most supermarkets throughout the year. The best tea leaves that I have used to make Kashmiri chai are the ones my mother got from a specialty tea seller in Empress Market in Karachi. So if you can get some from there, that’s the best option.
Here are some of the brands I have tried.
Vital – this is a brand I have used in Australia, and it’s good. It’s manufactured by Vital Industries and is sometimes labelled Eastern.
Tapal Gulbahar – I find this brand temperamental. It can turn out amazing, and it can turn out average. It is the most common brand available at Pakistani and Indian grocery stores so if you can’t find anything, buy this.
Food Net Hi-Sun – I have used this brand in Pakistan, and I have also seen this brand in Australia. It’s also good.
If you can find Kashmiri chai leaves, great. Otherwise use any green tea as long as it’s not bitter. Keep in mind that other varieties of green tea may result in a slightly different flavor profile, and a not as pink tea. However, still delicious.
After making countless batches of tea over the years, this is what I have learnt about achieving that elusive pink color.
Make sure to aerate the tea properly and use ice cold water. You will know you are on the right track when the concentrate takes on a reddish hue. If the concentrate is still brown, you can try adding more baking soda. But be careful not to add too much because otherwise it will turn the tea bitter.
If the tea still doesn’t turn pink, then use another brand of tea. Some brands are better quality than others. Also check how fresh the tea leaves are. I have realized that I am able to more easily achieve the pink color when the leaves are fresh. They have a delicate floral aroma to them.
Chai time snacks to try
Following are some delicious Pakistani and Indian snacks that are perfect with a cup of chai!
- Cake Rusk Recipe
- Chicken Club Sandwich
- Paneer Samosa
- Keema Samosa
- Air fryer Pakora (Healthy)
- Chicken Tikka Bread Pizza
- Nan Khatai (Cardamom Shortbread Biscuits)
- Cardamom Jam Thumbprint Cookies
Note: This recipe was originally published on October 25, 2015 and is updated with new pictures, detailed instructions and step-by-step pictures!
Have you ever made Kashmiri Chai? Let me know in the comments below!
📖 Recipe
Kashmiri Chai
Ingredients
Kashmiri Chai Kahwa (Tea Concentrate)
- 1 litre water
- 4 teaspoons Kashmiri Chai leaves see note 1
- ¼ teaspoon baking soda
- 500 ml ice-cold water
Kashmiri Chai
- 1 litre milk
- ½ teaspoon salt
- 3 - 4 Cardamom Pods (Elaichi) seeds removed and crushed in mortar pestle
- Sugar to taste
- Almonds, crushed to garnish
- Pistachios, crushed to garnish
Instructions
Making the Kashmiri Chai Kahwa (Tea Concentrate)
- Heat 1 litre water in a large & wide sauce pan. Once it reaches a boil, add 4 teaspoons of Kashmiri chai leaves. Make sure to use a medium - large saucepan.
- Turn the heat to medium, and let the mixture boil for 10-15 minutes till it reduces to about half the initial amount. This usually takes 10 minutes if you are boiling one litre of water but can take longer if making a larger quantity. The initial mark at the edge of the pan can be used as an indicator.
- Turn heat to low and add baking soda. The soda will bubble up and there will be a hint of pink around the edges. This is what contributes to the pink hue in Kashmiri Pink Chai. Too much baking soda can result in a bitter after taste so be careful when adding.
- Cook this mixture on medium heat for 2 - 3 minutes and it will turn into a dark brown shade with hints of red. Turn off the heat, and strain the Kashmiri Chai leaves.
- At this stage, cold water is added to the tea mixture while the tea mixture is aerated. This step is known as ‘phaita lagana’ in Urdu, and is similar to how Malaysia teh terik is made. It means to pour and re-pour the tea from a height. It can be done with a ladle, a mug or by using two pots. This will aerate the tea creating a frothy layer on the chai. As you keep aerating the tea, you will notice the color of the chai mixture changing to a dark-reddish brown. The traditional method of doing this aeration can take 10 - 15 minutes easily, but my quick and easy method cuts this time to less than a minute!
- Quick and easy method: Use a commonly found kitchen appliance to mechanically do the tea aeration instead of doing it by hand. Such as an electric hand whisk (my preferred method), a hand held milk frother, or an immersion blender. Strain out the tea leaves. Add ice cold water 1 – 2 cups at a time and turn the appliance on for a few seconds. Repeat till the tea concentrate changes into a dark-reddish brown color and there’s a frothy layer on top. It's also possible to use a regular wire whisk - still requires muscle but easier than using a ladle.
- Traditional method: Take a large spoon or soup ladle and stir the tea mixture by pouring and re-pouring it from a height. Pour and re-pour using one hand and add ice-cold water slowly from the other hand. Continue doing this for at least 10 - 15 minutes as a light layer of froth forms on the chai, while the concentrate changes to a reddish brown colour.
- At this stage, the kahwa for the Kashmiri Chai is ready and can be poured in a jug or a glass bottle and kept in the fridge for upto 2 weeks. Based on the quantity in the recipe you should have around 1 litre of kahwa.
- Whether you use the traditional method or the quick and easy method, make sure you use a big saucepan. The aeration technique will cause a bit of splatter.
Making the Kashmiri Chai
- Remove the cardamom pods, and use a mortar and pestle to roughly crush the cardamom seeds.
- Heat the desired amount of Kashmiri Chai kahwa in a saucepan. My preferred ratio is 1:1 so for every 1 cup of kahwa, I add a cup of full fat milk. If you prefer it creamier than you can add more milk and if you find the milk version to be too heavy then you can add more kahwa.
- Add crushed cardamom seeds, ¼ teaspoon of salt and sugar (if using). Bring to boil. Once it comes to boil, lower heat to simmer and cook for at least 15-20 minutes. If you are making a larger quantity then keep on simmer for longer. Keep an eye on the tea to make sure it doesn’t boil over, and if necessary add more milk.
- Taste and adjust salt and sugar content if required. If you want it creamier add a bit more milk and if you think it is too creamy then add a bit more kahwa. Pour into tea cups and add crushed almonds and pistachios for garnish.
Notes
- A note on Kashmiri Chai leaves: If you are abroad, Kashmiri Chai leaves can be found at South Asian grocery stores or online. Look for a store that specializes in Pakistani grocery items. Kashmiri chai is a winter beverage so the leaves are more easily found in winters versus the rest of the year. If you can’t find them, you can substitute with regular green tea leaves. But the flavor and color can vary. Here are a couple of Kashmiri Chai brands I have used:
- Vital – this is a brand I have used in Australia, and it’s good. It’s manufactured by Vital Industries and is sometimes labelled Eastern.
- Tapal Gulbahar – I find this brand temperamental. It can turn out amazing, and it can turn out average. It is the most common brand available at Pakistani and Indian grocery stores so if you can’t find anything, buy this.
- Food Net Hi-Sun – I have used this brand in Pakistan, and I have also seen this brand in Australia. It’s also good.
- Things to keep in mind when doing aeration
- Don’t add ice cubes when using a kitchen appliances. The ice cubes will hit the blades and cause a mess.
- Make sure to strain out the tea leaves, and then aerate. Otherwise, the tea leaves disintegrate into small pieces, becoming difficult to strain and turning the kahwa a muddy dark brown.
- Storage instructions: The kahwa can be kept in the fridge for upto two weeks. I usually make a big batch and keep it in glass bottles in the fridge.
- A note on salt in Kashmiri Chai: Authentic Kashmiri chai (also known as noon chai or salt tea) is served with salt. You can skip the salt if you want, but I find adding the salt enhances the flavor of the tea and provides a lovely contrast to the richness of the tea.
Nutrition
Maria says
Amazingly put together, love the details and tips!
Sarah says
Finally an authentic recipe with a clearly mentioned commercial adaptation. Well done.
Maria says
Amazingly put together, love the details and tips!
Temur Beg says
Such a detailed recipe .. 🌹