Kashmiri Green Tea Recipe – Authentic Noon Chai with Milk & Baking Soda

Last Updated on 2 months by Neha Deshmukh

Kashmiri Green Tea Recipe – Authentic Noon Chai with Milk & Baking Soda

Okay, let’s be real. If you’ve ever been to Kashmir, or even just heard about it, you’ve probably heard whispers about Noon Chai. This isn’t just tea; it’s a tradition, a comfort, and honestly, a little bit of magic in a cup. I remember the first time I tried it – a friend visiting from Srinagar brought some over, and the beautiful pink hue and unique flavour completely captivated me. I’ve been trying to perfect it ever since, and I’m so excited to share my version with you!

Why You’ll Love This Recipe

Noon Chai, or Kashmiri Pink Tea, is unlike anything you’ve tasted. It’s creamy, slightly salty, and has this incredible frothy texture. Plus, the gorgeous pink colour is just… stunning! It’s a bit different than your everyday chai, and that’s what makes it so special. It’s perfect for a cozy afternoon, a special gathering, or just when you need a little bit of warmth and comfort.

Ingredients

Here’s what you’ll need to make this authentic Noon Chai:

• 2 tsp Kashmiri green tea leaves
• 0.25 tsp baking soda (about 1 gram)
• 1 cup cold water (240ml)
• 1 cup milk (240ml)
• 0.5 cup half & half (120ml)
• Salt to taste
• Sugar to taste

Ingredient Notes

Let’s talk ingredients for a sec, because a few things are key to getting this right!

Kashmiri Green Tea Leaves: Origin and Quality

This is the most important ingredient. You really can’t replicate Noon Chai with regular green tea. Kashmiri green tea leaves have a unique flavour profile – earthy, slightly grassy, and perfect for this recipe. You can find them online or at Indian grocery stores. Look for good quality leaves; they should be a vibrant green colour.

Baking Soda: The Secret to Noon Chai’s Texture

Don’t skip the baking soda! It seems odd, I know, but it’s what gives Noon Chai its signature frothy texture and beautiful pink colour. It reacts with the tea leaves, creating that lovely hue.

The Role of Half & Half vs. Full Cream Milk

Traditionally, Noon Chai is made with full-fat milk for richness. However, I find that using half & half (12% milkfat) strikes a perfect balance – it’s creamy without being too heavy. You can definitely use full cream milk if you prefer, or even experiment with a little cream added to regular milk.

Step-By-Step Instructions

Alright, let’s get brewing!

1. First, in a pot, combine the Kashmiri green tea leaves, baking soda, and cold water. Give it a little stir.
2. Bring the mixture to a boil over medium heat. Once boiling, reduce the heat and simmer for about 5-7 minutes. You’ll notice the colour starting to deepen – that’s what we want!
3. Now, add another cup of cold water. This “shocks” the tea, stopping the brewing process and helping to aerate it. Stir vigorously – you want to create some bubbles!
4. Pour in the milk and half & half. Add a pinch of salt and sugar to taste. I usually start with a teaspoon of sugar and adjust from there.
5. Bring the mixture back to a boil, stirring constantly. Be careful not to let it boil over! Once it reaches a boil, strain the tea into cups.
6. Garnish with crushed nuts (pistachios or almonds are lovely) if you like. And that’s it!

Expert Tips

Here are a few things I’ve learned along the way to help you make the perfect Noon Chai:

• Achieving the Perfect Pink Hue: The colour depends on the quality of your tea leaves and the amount of baking soda. Don’t be afraid to experiment slightly!
• Avoiding a Bitter Taste: Simmering for too long can make the tea bitter. Keep a close eye on it and taste as you go.
• The Importance of Aeration: Stirring vigorously after adding the cold water is crucial for creating that frothy texture. Don’t be shy!

Variations

Want to put your own spin on things? Here are a few ideas:

• Vegan Noon Chai Adaptation: Swap the milk and half & half for your favourite plant-based alternatives – oat milk and cashew cream work particularly well.
• Adjusting Sweetness Levels: Feel free to adjust the sugar to your liking. Some people prefer it quite sweet, while others like it more subtle.
• Spice Level Variations (Adding Cardamom or Saffron): My grandmother always added a pinch of cardamom powder to her Noon Chai. A few strands of saffron also add a beautiful flavour and colour.

Noon Chai for Special Occasions & Festivals

In Kashmir, Noon Chai isn’t just an everyday drink. It’s often served during special occasions like weddings and festivals. It’s a symbol of hospitality and warmth. I love making it when I have guests over – it always feels a little bit special.

Serving Suggestions

Traditionally, Noon Chai is served hot in small, delicate cups. It’s often accompanied by girda (a type of Kashmiri bread) or biscuits. It’s best enjoyed slowly, savouring the flavour and aroma.

Storage Instructions

Noon Chai is best enjoyed fresh. However, if you have any leftovers, you can store them in the refrigerator for up to 24 hours. Reheat gently on the stovetop, stirring occasionally. It might lose a little of its frothiness, but it will still be delicious!

FAQs

Let’s answer some common questions about Noon Chai:

What is Noon Chai and where does it originate?

Noon Chai, meaning “salt tea,” originates from the Kashmir Valley in India and Pakistan. It’s a traditional drink enjoyed for centuries, particularly during the colder months.

Why is baking soda used in Kashmiri green tea?

Baking soda reacts with the tea leaves, creating the distinctive pink colour and frothy texture that Noon Chai is known for. It also adds a slightly alkaline flavour.

Can I use regular green tea leaves instead of Kashmiri green tea?

While you can try, it won’t be the same. Kashmiri green tea leaves have a unique flavour profile that’s essential for authentic Noon Chai. Regular green tea will lack the depth and earthiness.

How can I make Noon Chai without half & half?

You can use full cream milk instead of half & half. Or, for a lighter version, use regular milk with a tablespoon of cream added.

What is the best way to serve Noon Chai traditionally?

Traditionally, Noon Chai is served hot in small, delicate cups, often with girda (Kashmiri bread) or biscuits. It’s meant to be enjoyed slowly and savoured.