The Traditional Kashmiri Butter Tea (Noon Chai) Recipe | Authentic Kashmiri Noon Chai | Noon Chai Ingredients | Pink Tea | Sheer Chai | Kashmiri Chai Recipe | Kashmiri Chai |

The Traditional Kashmiri Butter Tea (Noon Chai) Recipe | Authentic Kashmiri Noon Chai | Noon Chai Ingredients | Pink Tea | Nun Chai | Kashmiri Tea | Sheer Chai | Kashmiri Chai Recipe | Kashmiri Chai | Noon Chai Recipe | Origin of Noon Chai | Noon Chai Kashmir | Kashmiri Butter Tea (Noon Chai) Recipe: Enjoy your authentic Kashmiri butter tea! This tea originates from Tibet, and butter tea is one of Kashmir's signature dishes. What makes butter tea so special is that the people there add a pinch of salt to the tea to enhance its flavor. Butter, salt, and tea? Sounds unique, doesn't it? So, add this traditional Tibetan dish to your must-try list. So, first, let's learn how to make this delicious Kashmiri butter tea.

Ingredients:

2 cups water

2 teaspoons Kashmiri green tea leaves (or gunpowder green tea)

1/2 teaspoon baking soda

2 cups cold water

1 cup milk (whole milk is preferred)

2 tablespoons butter (traditionally yak butter, but unsalted butter will also work)

Salt to taste (about 1/2 to 1 teaspoon)

Optional:

1/4 teaspoon crushed cardamom

A pinch of star anise

Some crushed nuts for garnish

Authentic Kashmiri Noon Chai

Instructions:

Boil the tea leaves:

- In a saucepan, add 2 cups of water and the tea leaves. Bring to a boil.

Add the baking soda:

- Add the baking soda. The water will turn dark red and foamy—this is normal and necessary for flavor and color.

Blow on high speed:

- With a ladle or whisk, aerate the tea by repeatedly scooping and pouring for several minutes. This creates the distinctive texture and color.

Add cold water:

- Add 2 cups of cold water. Let it boil for 5-10 minutes, stirring occasionally.

Strain and add milk:

- Strain the tea leaves to remove them. Return the water to the pan and add 1 cup of milk. Cook over low heat for 2-3 minutes.

Add butter and salt:

- Add butter and salt. Mix well until the butter melts and dissolves.

Serve:

- Pour into cups and garnish with a pinch of cardamom or crushed nuts, if desired.

Notes:

- Traditionally, Kashmiri pink tea (noon chai) has a pale pink color, which comes from the reaction of baking soda and tea.

- Its flavor is malty, creamy, and rich—quite different from sweet tea.