Kashmiri Pink Tea

In a large saucepan, combine 4 cups of water, Kashmiri green tea leaves, baking soda, crushed cardamom pods, star anise, and salt. Bring this mixture to a rolling boil over medium-high heat.

Reduce the heat to medium-low and let the mixture simmer gently for 20-25 minutes. The liquid should reduce significantly, becoming a concentrated, dark reddish-brown concoction known as kahwa.

Once the kahwa has reduced, pour in 1 cup of ice-cold water. This sudden temperature change is crucial for shocking the tea and initiating the color transformation process.

Increase the heat to medium-high again. Vigorously aerate the tea by repeatedly lifting a ladleful of the kahwa high above the pot and pouring it back in. Continue this 'phaintna' process for 5-7 minutes until the kahwa develops a beautiful, deep maroon or reddish hue.

Strain the kahwa into a clean saucepan to remove the tea leaves and spices. Add the full-fat milk and sugar (if using) to the strained kahwa. Stir well to combine all ingredients.

Bring the pink tea mixture to a gentle simmer over medium heat, stirring occasionally, until it is thoroughly heated through and steaming. Do not let it come to a rolling boil. Pour the hot Kashmiri Pink Tea into serving cups and garnish generously with chopped pistachios and sliced almonds. Serve immediately.