Noon Chai (Pink Tea) Leaves, 200g

Noon chai confuses everyone the first time. It is pink, it is salted, and Kashmiris drink it every single morning with bread from the local kandur.

The color does not come from dye. It comes from these special fermented leaves reacting with a pinch of baking soda while the brew is aerated, then turning rose-pink when milk goes in. That is the whole trick, and the pack includes a step-by-step guide so your first pot works.

Salty, creamy, and unlike any tea you have had.

How to use it

Boil 2 teaspoons of leaves with a pinch of baking soda, aerate with a ladle until deep red, add milk and salt, and simmer. Full guide in the pack.