Noon Chai Recipe: The Pink Tea Loved by Kashmiris

Introduction

Ever seen a cup of tea that’s pink? That’s Noon Chai—also known as Kashmiri Chai or Gulabi Chai. It’s not just a drink; it’s a cultural experience steeped in history, tradition, and creamy, floral flavor.

In this blog, we’ll take you on a flavorful journey through Kashmir’s favorite drink. From the chemistry of its iconic pink color to a step-by-step recipe you can make at home, this is your ultimate guide to Noon Chai.

What Is Noon Chai?

“Noon” means “salt” in several regional languages, hinting at the tea’s savory roots. Noon Chai is traditionally made with:

• Green tea leaves (not black)
• Salt (not sugar)
• Milk and baking soda
• A long, slow boiling method that creates the pink hue

While it was originally consumed with salt in Kashmir, modern versions often replace the salt with sugar or even nuts and saffron for a richer flavor.

The Science Behind the Pink Color

The magic of Noon Chai lies in the chemistry. When green tea leaves are boiled with baking soda, the alkalinity changes the tea’s color. Once milk is added, it reacts to produce a soft, creamy pink tone.

No artificial colors are used—it’s all natural. The transformation is slow and beautiful, like a tea ceremony with a touch of science.

Authentic Noon Chai Recipe

Ingredients:

• 2 tablespoons Kashmiri green tea leaves (or regular green tea)
• 2 cups water
• ¼ teaspoon baking soda
• 2 cups cold water (to shock the brew)
• 2 cups whole milk (or unsweetened oat milk)
• Salt or sugar to taste
• Crushed pistachios and almonds (optional)
• Saffron strands (optional)

Instructions:

1. In a heavy pot, boil 2 cups of water with green tea leaves and baking soda.
2. Boil for 10–15 minutes until it reduces and becomes reddish-brown.
3. Add 2 cups of cold water (to shock the color out) and continue boiling for another 10 minutes.
4. Slowly add milk while stirring continuously. Watch as it turns a light pink.
5. Add salt or sugar to taste. Garnish with saffron and crushed nuts if desired.
6. Strain and serve hot in small cups.

When and How It’s Served

Traditionally served in the mornings or during celebrations, Noon Chai is often accompanied by:

• Bread: Kashmiri kulcha or sheermal
• Snacks: Fried bread, bakarkhani, or dates
• Occasions: Eid, weddings, and winter gatherings

Health Benefits of Noon Chai

• Rich in antioxidants from green tea
• Aids digestion thanks to the warm spices and baking soda
• Boosts hydration in dry winter climates
• May reduce inflammation (especially if saffron and nuts are added)

Salted vs. Sweet Noon Chai

In Kashmir, Noon Chai is traditionally savory—with a pinch of salt. But outside the region, especially in the U.S. and U.K., sweeter versions are popular.

If you’re watching your sugar intake, try our sugar-free Karak Chai variation for a low-carb sip.

How Noon Chai Differs from Regular Chai

Tips for Perfect Noon Chai

• Use ice-cold water for the shock step—it deepens the pink hue
• Stir continuously while adding milk
• Don’t rush—slow boiling brings out color and flavor
• Use full-fat milk or creamy oat milk for richness

Final Thoughts

Noon Chai is more than a pretty drink. It’s a taste of heritage, tradition, and warmth—served in delicate cups but filled with rich stories.

Whether you’re a chai purist or a curious foodie, Noon Chai is a must-try addition to your tea ritual.

Want more unique tea stories? Visit our full chai blog collection at Chaewala.