Kashmiri Pink Tea

In a deep saucepan, combine Kashmiri green tea leaves, baking soda, and 2 cups of cold water. Bring to a boil over medium-high heat.

Once boiling, reduce heat to medium-low. Vigorously whisk the tea mixture by repeatedly lifting it with a ladle and pouring it back into the pan from a height. Continue whisking and simmering for 15-20 minutes, adding the remaining 2 cups of cold water gradually if needed, until the liquid reduces to about 1 cup of concentrated, dark red 'qahwa' and develops a rich color. This process is crucial for the pink color.

Strain the concentrated qahwa through a fine-mesh sieve into another clean saucepan, discarding the tea leaves and cardamom pods.

To the strained qahwa, add the full-fat milk, sugar, and salt (if using). Stir well to combine all ingredients.

Bring the mixture to a gentle boil over medium heat, then reduce to low and simmer for another 5-10 minutes, stirring occasionally. The tea will gradually transform into a beautiful pink color. Do not boil vigorously once milk is added.

Once the desired pink color and creamy consistency are achieved, give it a final whisk. Pour the hot Kashmiri Pink Tea into individual serving cups.

Garnish generously with chopped pistachios and sliced almonds before serving immediately. Enjoy this warm, aromatic, and comforting Pakistani beverage.