The Kashmiri Tea is also known Noon Chai by Kashmiris and it is made using a special leaf for tea that is known for growing specifically in Kashmir region. The tea leaf resemblance with the leaves that we use in making green tea. An interesting aspect related with this tea is that original recipe contains salt in it, not sugar also ground pistachios are added as hot elements to tea so that body can be kept warm and this is done considering the point that during winters weather in Kashmir is cold. There are different versions of Kashmiri Tea present and below we will discuss one, which is easy to make.

It is all about getting the right pink color. The color will actually come because of the reaction that will take place between water and bicarbonate present in soda. It is not that much difficult to achieve the right kind of color if you follow the given procedure.


Kashmiri Tea | Kashmiri Chai

  • Two teaspoons of the Kashmiri tea leaves
  • ¼ to ½ teaspoon of the bicarbonate of soda
  • Cardamom two to three pods
  • Water one and a half to two cups
  • Whole milk one and a half to two cups
  • ¼ to ½ teaspoon of sea salt or sugar according to your preference
  • For Garnishing, you will need one to two teaspoon of the grounded pistachios as well as almonds and poppy seeds one teaspoon.


Preparation Method:  

Kashmiri Tea | Kashmiri Chai


  • Take a saucepan and place it upon medium level heat. Make the addition of two teaspoons of tea along with half of water. Boil it and add soda and whisk it for ten seconds. Now, make the addition of remaining water along with crushed cardamom and boil till bright red color achieved.


  • Make the flame low and add milk. Keep in mind that you will have to whisk the tea in a vigorous manner for achieving froth. The color associated with tea will turn into dark pink. To make it a light color, you can add more milk.


  • In the end, add salt and stir. Pour the Kashmiri tea in a cup, include crushed pistachios and almonds. Serve hot in cold weather and enjoy the unique flavor.