KASHMIRI PINK TEA PREPARATION

• To a large sauce pan, add the Kashmiri tea (loose leaves), the baking soda and the first 16 oz (450 g) of cold water.

  Bring to a boil on a medium heat.

  Bring the heat to medium-low and let it simmer for 10-15 minutes, stirring often, until the water has reduced by half and turns deep burgundy.
  2 Tbsp kashmiri green tea leaves, 1/8 tsp baking soda, 16 oz spring water
  
• Add the second 16 oz (450 g) of ice-cold water and whisk vigorously to aerate.

  NOTE: This is essential to create the oxidation for the pink color development.

  Add the ground cardamom. return to a boil on a medium heat.

  Bring the heat to medium-low and let it simmer for 5 minutes, stirring often.
  16 oz spring water, 1/2 tsp ground cardamom
  
• Strain the tea concentrate through a fine sieve into a clean saucepan.
  
• Slowly pour in the warm milk, the pink hue will appear while stirring.

  Add salt and / or sugar to taste. Let it simmer gently and serve hot.
  16 oz milk, Salt or granulated sugar
  
• Once your Kashmiri Pink Tea is ready, garnish with crushed pistachios and dried rose petals (They will float). Enjoy!
  dried rose petals, Crushed pistachios