Kashmiri Pink Tea

In a deep saucepan, combine Kashmiri green tea leaves, baking soda, crushed cardamom pods, star anise (if using), and 3 cups of water. Bring this mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to medium-low and let it simmer vigorously for 15-20 minutes. Stir occasionally until the water reduces to about 1.5 cups and the liquid turns a deep reddish-brown. This concentrated liquid is your kahwa.

Add 1 cup of very cold water to the kahwa in the saucepan. Now, continuously 'phaint' the tea by lifting the saucepan and pouring the tea back into it from a height. Repeat this aeration process for 5-7 minutes; this is crucial for developing the vibrant pink color.

Carefully strain the kahwa concentrate into another clean saucepan, discarding the spent tea leaves and spices. You should now have a dark, highly concentrated liquid ready for the next steps.

To the strained kahwa, add the 3 cups of full-fat milk, sugar to your desired sweetness, and the salt (if using, which is traditional for Noon Chai). Stir well to combine all the ingredients.

Bring the milk and kahwa mixture to a gentle simmer over medium heat. Continue to simmer for another 5-10 minutes, stirring occasionally, allowing the flavors to meld and the beautiful pink color to fully develop. Do not let it boil vigorously at this stage.

Once the Kashmiri Pink Tea has reached its desired color and temperature, pour it hot into individual serving cups. Garnish generously with crushed pistachios and sliced almonds before serving immediately.