Kashmiri Pink Tea
Hello fellow steepsters,
I picked up kashmiri tea leaves from a local Indian grocer to make Kashmiri pink tea that I love getting when I stop at the local Middle Eastern bakeries. I need some tips on how to make the tea pink. I must be doing something wrong, because the end result is always brown. I’ve tried a couple of online recipes and YouTubing (is that even a word?) instructional videos and it’s just not working out for me. Any help would be greatly appreciated.
I’ve never even heard of that until just now.
This blog seemed pretty in depth. Have you seen it?
http://kayshouseoftreats.blogspot.com/2012/11/kashmiri-chai-or-simply-pink-tea.html
What are you currently doing?
I use 1 teaspoon per every cup and brew it like I would any regular green tea. I saw a YouTube video that someone said they just add cold water once it brews, didn’t work. Then I’ve tried adding baking soda, didn’t work. There’s no directions on my package and it says its specifically Pink Tea.
You have to boil the tea. The traditional leaves used for it are basically a green Assam though you can use an oolong. The blog she linked to above should work, but most recipes I’ve ween have called for boiling the tea in the water until the liquid reduces by at least half than adding the baking soda and boiling further before adding milk. The additives vary between recipes, from adding sugar and spice to simply adding salt.
This is the colour I got before the addition of milk http://instagram.com/p/qkNVkzmK3K/. I’ll try to look for the specific recipe I used. In the mean time you can often find other recipes for this type of tea using noon tea. This is a recipe I have used.
I don’t think its really necessary to double boil it but it seems to have worked for others. http://www.lifensuch.com/noon-chai-salty-tea-pink-tea-kashmiri-namkeen-chai.htm. boiling the tea for so long soften the tannins. It doesn’t turn into the bitter mess you might fear it would :-).
Login or sign up to leave a comment.