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.
