Kashmiri Pink Tea: this tea is very good for health but finding Kashmiri green tea leaves outside of India is another problem!
6 tsp KASHMIRI green tea leaves (not Chinese)
2-3 pods green cardamom, crushed
2 tbsp soaked & peeled almonds
½ teaspoon bicarbonate of soda
some fresh cream (malai)
pistachios, finely ground
18 cups water
salt to taste
pink food color
1. Pour water in a heavy-based large pan. Add tea leaves, salt and crushed green cardamom.
2. Bring to boil reduce heat and simmer briskly for 15 min or until it reduces to 1/3 its quantity. Then add soda bicarb 1/2 tsp and add ½ glass cold water. Bring to a boil again and add another ½ tsp of soda bicarb and ½ glass water and boil and simmer again add ¼ tsp pink food color.
3. Remove from heat, strain and keep aside. This base is known as Qahwa and can be stored for a month in fridge.
Preparing Kashmiri Tea:
Boil the milk with ground cardamom powder, almonds and pistachios over low heat. Pour a little tea (1-2 tsp Qahwa) making a cup. Bring to boil, add salt and let simmer for 5 minutes over low heat.
Flavor of the tea depends on the quality of the green tea leaves.
Kashmiri tea leaves are different from China or Peshawari tea leaves. Toss water and tea leaves up and down briskly while making Qahwa.