Why is Kashmiri Chai pink?

The pink color in Kashmiri Tea is the result of chlorophyll in tea reacting with baking soda.

How to get the right color?

To get the right pink (gulabi) color Kashmiri Chai cook the tea enough, and the cooking process can take up to 1 hour to get good color.

Why to use cold water?

Adding cold water shocks the tea and produces deep-red/burgandy color.

Remember 3 Key Points when making Kashmiri Chai:

Add cold water to shock the tea.
Add baking soda which reacts with the tea, and bubbles for a few seconds.
Aerate the tea heavily using a ladle, or a mug. This step also known as (beating) ‘phaita lagana’ in Urdu, In this process, you pour and re-pour the tea from a height (this is my favorite part when I am making Kashmiri Chai). It also creates a frothy layer on the chai. As you keep beating the tea, the color of the Kehwa changes to a deep-red/burgandy. The dark-reddish brown hue is the sign that the Kashmiri Chai or kehwa is ready. Strain the tea (Kehwa) and keep it in the fridge. Use as needed.

3. Aerate the tea heavily using a ladle, or a mug. This step also known as (beating) ‘phaita lagana’ in Urdu, In this process, you pour and re-pour the tea from a height (this is my favorite part when I am making Kashmiri Chai). It also creates a frothy layer on the chai. As you keep beating the tea, the color of the Kehwa changes to a deep-red/burgandy. The dark-reddish brown hue is the sign that the Kashmiri Chai or kehwa is ready. Strain the tea (Kehwa) and keep it in the fridge. Use as needed.

Kashmiri Chai or Pink Tea

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Course Drinks

Cuisine Pakistani

Ingredients

9 cups Water
2 tbsp Tea leaves
1 Cinnamon stick دارچینی
1 Star anise بادیان کا پھول
2-3 Cloves لونگ
8-10 Green cardamom سبز الائچی
1/2 tsp Salt
2-3 cups Milk (Mix whole milk and evaporated milk for rich taste)
Almonds for garnishing
Pistachio for garnishing

Instructions

In a saucepan, add 4 cups of water, Kashmiri chai or green tea leaves, salt, cinnamon, star anise, green cardamom pods, cloves and baking soda.
Mix well and bring it to boil.
Once it comes to a boil, keep mixing using a ladle. Let it to boil over high heat for further 10-15 mins or until the water has reduced to 1/2 cup.
Now add almost 2 cups of water. (This shocks the tea and produces deep red/burgandy color). Repeat the cooking process.
Beat (phaintein) the tea from height.
When the water reduce add 3 cups of chilled water and cook until 1 cup evaporates.
Strain the Kehwa and store it in the fridge for 3-4 days.