Noon Chai (Sheer Chai)

Name: Noon Chai (Sheer Chai)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 4 servings
Cuisine: Kashmiri
Ingredients: 3 tbsp kashmiri green tea leaves; 700 ml Water; 0.25 tsp Baking soda; 3 pieces Ice cubes; 400 ml Milk; 0.5 tsp Salt; 2 pods crushed green cardamom

The distinctive salted pink tea of Kashmir, made by long simmering and vigorous aeration of green tea leaves with baking soda, milk and salt.

🇮🇳India· Jammu and Kashmir

Prep: 10 min
Cook: 45 min
Total: 55 min
Servings: 4
Difficulty: Medium
Calories: 110 kcal

Ingredients

0 of 7 gathered

Servings

Equipment

•Samovar or deep pot
•Whisk or ladle

Nutrition

Per serving, approximate

Calories: 110 kcal
fat: 7 g
carbs: 8 g
fibre: 0 g
protein: 3 g
calories: 110 kcal

Instructions

1
Bring the tea leaves, water, and baking soda to a boil in a deep pot.
2
Simmer for about 20 minutes until the liquid reduces and turns darker.
3
Add ice cubes or cold water. Whisk briskly or pour the tea from a height with a ladle to trap air.
4
Keep whisking and pouring for 10-15 minutes until the tea turns deep maroon.
5
Pour in the milk and salt. Bring the mixture back to a gentle simmer.
6
Keep whisking as it simmers until the tea turns bright pink.
7
Add more salt to taste if needed, and stir in crushed cardamom if using.
8
Serve hot, traditionally with bread.

Chef's tips

The pink colour comes entirely from whisking in air rather than any additive, so be patient. Use good quality Kashmiri green tea leaves for best results.