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Kashmiri Chai | Kashmiri pink tea | Noon chai| Kashmiri Noon chai Recipe| Nun Chai | Kashmiri pink tea | Seer chai recipe with step by step instructions and pictorial presentation.
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Kashmiri pink tea | Noon chai| Kashmiri Noon chai Recipe| Nun Chai | Kashmiri pink tea | Seer chai recipe is delicious variety of tea which has origins from Kashmir. It certainly is very different from our regular tea but it tastes very good.
To make this tea special green tea leaves from Kashmir are brewed and baking soda is added which imparts a beautiful pink colour. Then Milk, cardamom, salt and pistachios are added to enhance the taste.
Special Green tea leaves from Kashmir 👇👇
picture credits my friend Shailender Sharma.
The pink tea is served specially during Winter season to keep the body warm.
This Kashmiri chai is pink in colour. It has a creamy, rich, falvorful and slightly thick texture. The cardamom gives it a beautiful flavour and a nuttiness from pistachios adds required crunch to it.
There are various types of teas worth trying, like Leftover onion peel tea and Hibiscus tea is well known for it’s some healing powers. These teas are simple and easy.
Same way curry leaves loaded with lots of health benefits, i have made summer cooler Oh so lemony and curry leaves drink is also very good for hair and skin is worth trying.
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Tea a daily ritual in India
Tea is the most consumed beverage all over the planet after water. India the second largest producer of tea after China, it’s daily ritual to make first thing in the morning.
It’s a morning, afternoon or evening daily dose, kinda pick me up and a stress buster. It’s a social beverage that binds people together. In India, for tea lovers there is no fix time or place to drink tea.
No wonder it’s declared as our National Drink. A familiar sight of it brings comfort.
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What’s special about Kashmiri chai
Brewing the perfect cup of rich, comforting and soothing kashmiri chai/ noon chai requires some right technique and a lot of patience.
The lovely pink tea derives its colour from baking soda that is added to the tea while brewing it.
The chlorophyll in the tea leaves reacts with the soda which lends it a reddish colour, that eventually turns into pink once milk is added to it.
On my visit to Kashmir last year enroute Leh Ladakh, i tasted this beautiful looking Kashmiri pink tea and fell in love with this. And to my utter surprise, i came to know that salt is always added to this tea and not sugar.
It looks and tastes more delicious when served with crushed Pistachios that makes the tea crunchy while sipping it on, enhance its taste.
Ideal for winters
In Kashmir, many times when temperature drops below zero degree the locals prefer to add homemade white butter and lots of dry nuts to this kashmiri pink tea.
This practice gives them warmth and strength to deal the winter chill. So basically these plus points makes this tea ideal for winters.
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Recipe card :
- 3 bags of green Tea
- 2 cups of chilled iced Water ,
- less than ¼ tsp Baking Soda,
- ½ tsp Salt
- 3 more cups of chilled Water,
- 2 cups Milk
- 1 Star Anise
- 1 stick of Cinnamon,
- 3-4 Green Cardamoms
- Chopped Pistachios for garnish
- In a wide pan put 2 cups chilled water.
- Add tea leaves, cardamom, star anise, cinnamon.
- Bring it to boil and cook till water is reduced to half .
- Add the baking soda and 1 cup more chilled water and keep stirring.
- Keep stirring continuously just like the tapriwala(roadside tea vendor using a donga or long spoon to stir the tea).
- When it reduces to half, add ½ tsp salt and 2 more cups of chilled water and keep boiling till it reduces to half and the mixture turns dark reddish in color which is important for this tea .
- cool and strain .
- This becomes the base, known as Kahwa.
- You can fill it in a bottle and refrigerate till you want to use it .
- For making the pink tea, boil 2 cups milk, add ¼ cup of the kahwa for each cup ( ½ cup or a little more for 2 cups milk) .
- You may add sugar if you want, it’s optional .
- Traditionally this is a salty tea prepared during winters.
- After adding the kahwa , keep stirring the milk till it turns pink and turns a little creamy/thick .
- Serve in tea-cups and garnish with chopped pistachios.
- Enjoy this special tea in winters with some bread / nankhatai/ bakarkhani.
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Pictorial recipe of Noon/soor Chai/ Kashmiri pink tea
In a wide pan put 2 cups chilled water. Add tea leaves, cardamom, star anise, cinnamon. Bring it to boil and cook till water is reduced to half .
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Add the baking soda and 1 cup more chilled water and keep stirring. Keep stirring continuously just like the tapriwala(roadside tea vendor using a donga or long spoon to stir the tea).
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When it reduces to half , add 1/2 tsp salt and 2 more cups of chilled water and keep boiling till it reduces to half and the mixture turns dark reddish in color which is important for this tea .
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cool and strain . This becomes the base, known as Kahwa. You can fill it in a bottle and refrigerate till you want to use it .
For making the pink tea, boil 2 cups milk, add 1/4 cup of the kahwa for each cup ( 1/2 cup or a little more for 2 cups milk) .
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You may add sugar if you want, it’s optional .
Traditionally this is a salty tea prepared during winters.
After adding the kahwa , keep stirring the milk till it turns pink and turns a little creamy/thick .
Serve in tea-cups and garnish with chopped pistachios.
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Enjoy this special tea in winters with some bread / nankhatai/ bakarkhani.
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I hope you guys enjoyed reading my today’s post. Please share your valuable feedback in comments with us, as we love to hear from you.
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I will see you soon with yet another interesting recipe. Come right back as I love to have you around.
Regards 
Lata
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What a different tea recipe this is! So interesting and I am really intrigued to try it out right now. Do you think any green tea will work or should I use the kashmir special tea leaves? Thanks for sharing this amazing and very different recipe!
I have made tea using regular green tea leaves Sandhya. You may use it but in my opinion as i have mentioned in my post also, that Kashmiri tea would work best for this.
Thank you so much for writing in. Please let me know your feedback.
Kashmiri chai indeed sounds so special and unique in terms of ingredients used and the way it is made. The reason behind the lovely pink hue is interesting.
Thank you Geetha.
Wow!!! Looks beautiful and interesting! I love Kashmiri Kahwa, but have never tried this! Beautiful share dear!
The tea is worth trying Vanitha. If you like Kahwa then certainly you would love the pink tea.
Thank you for stopping by.
Lata I’ve always wanted to try Kashmiri Noon Chai but the only thing stopping me is the baking soda. Do you get the taste of the soda and combined with salt, or do the spices mask the taste?
The presence of Baking soda and salt in this tea is of negligible amount Mayuri. You won’t notice the taste of it as it gives beautiful pink hue to this tea.
Everything is very well combined along with spices.
Thank you for writing in.
Overwhelmed to see a cuppa tea which I have cherished since the age I don’t have memories. Hailing from Kashmir, this tea is being loved by jammuites too & it’s a part of breakfast in many of the families especially during winters.
Words of appreciation coming from you, who is master of his craft is like a reward to me Shailender.
Thank you for sending me the pictures of original kashmiri chai leaves. Indeed this tea is very special for the people of Jammu and Kashmir.
This tea is such a treat Lata! I am reminded of special tea ceremonies. Love the addition of pistachios in it.
The pink tea indeed is a treat for Winter season
Thank you Sandhya
It’s a total comfort tea on winter mornings in Kashmir. Heard lot about it and always wanted to try this but my hands stopped by using baking soda into milk. By seeing your recipe and photos I don’t mint to try it out now. Bookmarked!!
Thank you Jolly.
Amazing! What a beautiful color! I learned something new today. Thanks for sharing this interesting recipe.
My pleasure Vandana. This tea is really special.
I heard it first at a Kashmiri friend’s house but never tasted it… The pink chai looks so good…
Thank you Amrita.
What an interesting and lovely tea recipe it is, Lata! Just the perfect season to relish it. Since I don’t have the kashmiri tea leaves, would love it to try with the normal green tea..hopefully it should come out close to the actual taste. Also, I guess why it is called noon tea is because “noon” in dogri/kashmiri/punjabi refers to salt. Let me know if I am correct…I have heard this term from my great grandparents in my childhood days, my great nani called salt as noon….was just trying to relate the same….
Anshu winters are perfect to relish this tea as it gives lot of warmth.
Yes you are correct it’s known as Noon chai because of addition of salt to it.
Thank you dear for sharing your thoughts.
wow, looks very pretty, i have always wondered at this beautiful color on the chai, thanks for explaining the science behind it!!! would love to try this tea and see how that salt combination works with milk!!!! thanks for the detailed post!
Welcome and my pleasure sharing these hidden treasures. Thank you for stopping by Priya.
My day starts with tea but never had pink tea. This sounds and looks great.
Thank you Lathiya.
My MIL used to make Kashmiri kawhah with all the spices and green tea but without milk. But I prefer this pink one with a little bit of milk.
Thank you Sapna. I also love to sip on Kahwa but once in a while love to have pink tea.
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