Kashmiri Pink Tea, also known as Noon Chai, is more than just a beverage — it’s a ritual, a tradition, and a symbol of warmth deeply rooted in Kashmiri culture. Famous for its delicate blush-pink color, creamy texture, and lightly salty-sweet flavor, this tea stands apart from every other chai in the world.

Unlike typical milk teas, Kashmiri Pink Tea undergoes a fascinating chemical transformation. Green tea leaves are slow-cooked, aerated, and treated with a tiny pinch of baking soda, which reacts with oxygen to create its signature pink hue. Milk is added later, transforming the deep reddish brew into a soft pastel pink that feels both luxurious and comforting.

Traditionally served at weddings, family gatherings, and cold winter mornings in Kashmir, Noon Chai is often paired with naan, kulcha, or simple biscuits. While it may seem intimidating at first, making authentic Kashmiri Pink Tea at home is completely achievable — and incredibly rewarding.

This FoodieMoms version stays true to tradition while being approachable for home kitchens, guiding you step by step to achieve that perfect color, foam, and flavor.

What Makes Kashmiri Pink Tea Pink?

The magic lies in oxidation and aeration. Green tea leaves are boiled for an extended period, then vigorously aerated by ladling the tea repeatedly. Baking soda increases alkalinity, allowing the tea to develop a deep reddish base. When milk is added, the color softens into the iconic pink.

This process is slow — and intentionally so. Rushing it means sacrificing both color and depth of flavor.

Ingredients for Kashmiri Pink Tea

2 tablespoons loose green tea leaves (preferably Kashmiri or gunpowder green tea)
¼ teaspoon baking soda
2 cups cold water (for initial boiling)
4–5 cups ice-cold water (for aeration)
2 cups whole milk
2–3 tablespoons sugar (adjust to taste)
2 green cardamom pods, lightly crushed
1 small cinnamon stick
Pinch of salt (traditional but optional)
Chopped pistachios or almonds, for garnish

Instructions: How to Make Kashmiri Pink Tea

Boil the Tea Leaves
In a heavy-bottomed saucepan, add green tea leaves, baking soda, and 2 cups of cold water. Bring to a boil over medium heat.
Slow Cook and Reduce
Let the tea boil uncovered for 20–30 minutes, stirring occasionally. The liquid will reduce and turn dark reddish-brown.
Aerate the Tea
Add 1 cup of ice-cold water to the pot. Using a ladle, scoop the tea and pour it back from a height repeatedly for 5–7 minutes. This aeration is essential for color development.
Repeat Aeration
Add another cup of cold water and repeat the ladling process. You should notice the tea turning deeper red with a foamy surface.
Add Spices
Stir in cardamom pods and cinnamon stick. Simmer for another 5 minutes.
Add Milk
Pour in the milk and watch the color transform into a soft pink. Stir gently.
Season and Sweeten
Add sugar and a tiny pinch of salt. Simmer for 5 more minutes.
Strain and Serve
Strain the tea into cups, garnish with chopped pistachios or almonds, and serve hot.