Kashmiri Pink Tea

In a heavy-bottomed saucepan, combine Kashmiri green tea leaves, baking soda, crushed cardamom pods, star anise (if using), and 1 cup of cold water. Bring to a boil over medium-high heat. Let it boil vigorously for 2-3 minutes.

Reduce heat to medium. Add another 1 cup of cold water. Continuously 'pull' the tea by lifting it with a ladle and pouring it back from a height, aerating it vigorously. Do this for 10 minutes until the mixture reduces by about half and develops a deep reddish-maroon color. This aeration is crucial for the pink hue.

Add the remaining 2 cups of cold water to the concentrated tea mixture. Bring it back to a boil and continue to simmer gently for another 10 minutes, allowing the flavors to meld and the color to deepen further. The liquid should reduce slightly.

Once the qahwa (tea concentrate) has reached a rich, dark maroon color, remove it from heat. Strain the concentrate through a fine-mesh sieve into another clean saucepan or a heatproof container, discarding the used tea leaves and spices.

To the strained qahwa, add the whole milk and salt. If using, add sugar to your desired sweetness level. Stir well to combine all ingredients.

Place the saucepan back on medium heat and bring the tea to a gentle simmer, stirring occasionally to prevent the milk from scorching. Do not bring to a rolling boil. Once hot and well combined, pour the Kashmiri Pink Tea into serving cups. Garnish generously with chopped pistachios and almonds before serving warm.