Kashmiri Pink Tea

In a large saucepan, combine Kashmiri green tea leaves, baking soda, salt, lightly crushed green cardamom pods, and star anise (if using) with 2 cups of cold water. Bring this mixture to a rolling boil over medium-high heat.

Once boiling, reduce the heat to low and let the qahwa mixture simmer for 10 minutes. Stir occasionally. The water will reduce and the mixture will darken to a deep reddish-brown color, indicating the concentration of flavors.

Add the remaining 2 cups of very cold water to the simmering qahwa. Increase the heat to bring it back to a boil. Now, vigorously aerate the mixture by repeatedly lifting a ladleful of the qahwa and pouring it back into the pot from a height. Continue this traditional phaintna process for 5 minutes until the qahwa develops a beautiful rich reddish-maroon color. This aeration is crucial for achieving the signature pink hue.

Carefully strain the concentrated qahwa through a fine-mesh sieve into a clean, separate pot or bowl. Discard the used tea leaves and spices. You should be left with approximately 1.5 to 2 cups of the potent tea concentrate.

Pour the strained qahwa concentrate back into a clean saucepan. Add the full-fat milk to the qahwa. Place the saucepan over medium heat and bring the mixture to a gentle boil, stirring continuously to ensure the milk does not scorch at the bottom.

Once the Kashmiri Pink Tea is hot and has reached your desired temperature and consistency, add sugar to taste, if you prefer a sweeter tea. Stir well until the sugar is fully dissolved. Pour the tea into individual serving cups and generously garnish each cup with crushed pistachios and almonds before serving immediately.