All You Need To Know About Kashmiri Tea
The Kashmiri tea, also known as Nun Chai is pink in colour and is a significant part of Kashmiri hospitality
Here is everything you need to know about Kashmiri tea loved by locals and travellers
Nun chai in the local Kashmiri language means salted tea. It is indigenous to Kashmir valley and known for its salty taste and pink colour
The pink colour comes from a pinch of baking soda added to the tea. Baking soda reacts with tea leaves to give it a pink hue
This tea is infused with spices like star anise and garnished with crushed nuts like pistachio, almonds and cashews
Interestingly, Nun chai first came to Kashmir from Yarkand, in Turkestan which is now in China
Gur-Gur chai in Ladakh and Sheer Chai are variants of Nun Chai. Few variants are sweetened by adding sugar
To make Nun chai, the green tea leaves are brewed in baking soda, known as phel until a thick brown color called tyoth is obtained
Water, salt, and milk are added to the tyoth to obtain the rosy blush-pink colour
Kashmiri tea is traditionally made in the copper samavar and served in traditional cups called Khos
Piping hot Nun chai is typically served alongside Kashmiri bread known as Chochwor
Going by various names like Gulabi chai, and Kashmiri chai, this pink tea is a comfort drink for locals and travellers in the cold weather